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Chicken Cordon Bleu Meatloaf Extravaganza

Chicken Cordon Bleu Meatloaf is a culinary masterpiece that brings together the sophisticated flavors of chicken cordon bleu with the hearty satisfaction of meatloaf. This dish, perfect for family dinners or special occasions, combines the juicy tenderness of ground chicken, the savory richness of ham, and the creamy goodness of Swiss cheese. In this article, we delve into the origins of cordon bleu, trace the history of chicken cordon bleu meatloaf, and explore why this combination of flavors works so wonderfully. Whether you’re a seasoned chef or a home cook looking for a new favorite recipe, this guide will provide you with all the insights you need to create a perfect Chicken Cordon Bleu Meatloaf.
Chicken Cordon Bleu Meatloaf is a modern culinary invention that combines two beloved dishes: the elegant chicken cordon bleu and the comforting meatloaf. The story of this delightful fusion begins in the 1960s in America, where chefs and home cooks were inspired by the traditional Swiss and French dish known as cordon bleu. Originally, chicken cordon bleu consisted of chicken breast wrapped around ham and cheese, then breaded and fried.

As American home cooks sought to simplify and innovate classic recipes, the idea of incorporating the flavors of chicken cordon bleu into a meatloaf emerged. This adaptation made the dish more accessible and easier to prepare, while still retaining the rich, savory flavors that people loved. The meatloaf format also allowed for a more versatile presentation, suitable for both family dinners and special occasions.

The popularity of chicken cordon bleu meatloaf grew rapidly, particularly in American households, due to its rich taste and the convenience of its preparation. The dish became a staple at potlucks and family gatherings, celebrated for its unique combination of ingredients and its hearty, satisfying nature. Stories from home cooks often highlight the joy of discovering this recipe, as it brings together the best elements of cordon bleu and meatloaf in a single, delicious dish.


Ground Chicken: 2 lbs, lean and versatile
Egg: 1 large, for binding
Bread Crumbs: 1/4 cup plain, plus 3/4 cup panko for topping
Onion: 2 teaspoons minced, adds flavor and moisture
Garlic Powder: 1 1/2 teaspoons, enhances the savory profile
Dried Parsley: 1/2 teaspoon, for a hint of freshness
Salt: 1 1/2 teaspoons, to taste
Ground Black Pepper: 1/2 teaspoon, for a slight kick
Mayonnaise: 1/4 cup, keeps the meatloaf moist
Virginia Chicken Ham: 6 slices, for that classic cordon bleu taste
Swiss Cheese: 6 slices, creamy and melty
For the Creamy Dijon Gravy:
Butter: 3 tablespoons
Flour: 3 tablespoons
Heavy Cream: 1/4 cup
Milk: 1 cup skim or 1%
Dijon Mustard: 1 tablespoon
Parmesan Cheese: 1/2 cup grated
Nutmeg: 1/4 teaspoon freshly grated
Salt and Pepper: to taste
Worcestershire Sauce: 1 teaspoon


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Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready when you need it.
Prepare the Meat Mixture:
In a large mixing bowl, combine 2 lbs of ground chicken, 1 large egg, 1/4 cup plain bread crumbs, 2 teaspoons minced onion, 1 1/2 teaspoons garlic powder, 1/2 teaspoon dried parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper.
Add 1/4 cup mayonnaise to the mixture to keep the meatloaf moist and flavorful.
Mix everything together thoroughly, ensuring all ingredients are well incorporated.
Assemble the Meatloaf:
Grease a loaf pan or line it with parchment paper.
Spread half of the chicken mixture evenly in the bottom of the loaf pan.
Lay 3 slices of Virginia chicken ham over the chicken mixture.
Place 3 slices of Swiss cheese on top of the ham.
Repeat the layering with the remaining chicken mixture, ham, and cheese.
Bake the Meatloaf:
Place the loaf pan in the preheated oven and bake for 25 minutes.
After 25 minutes, remove the meatloaf from the oven and sprinkle 3/4 cup panko breadcrumbs over the top.
Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C).
Prepare the Creamy Dijon Gravy:
While the meatloaf is baking, melt 3 tablespoons of butter in a medium saucepan over medium heat.
Whisk in 3 tablespoons of flour and cook for 1-2 minutes to form a roux.
Gradually add 1/4 cup heavy cream and 1 cup milk, whisking continuously to avoid lumps.
Stir in 1 teaspoon Worcestershire sauce and 1 tablespoon Dijon mustard.
Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon freshly grated nutmeg, and salt and pepper to taste.
Serve the Meatloaf:
Once baked, allow the meatloaf to rest for a few minutes before slicing.
Serve each slice topped with the creamy Dijon gravy for an extra layer of flavor.

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