Description
This Chicken Cordon Bleu Meatloaf is a delicious twist on the classic dish, combining ground chicken with Swiss and Parmesan cheeses, seasoned with Dijon mustard and spices, then baked to perfection. Topped with a rich and creamy mushroom sauce, this recipe is comforting, flavorful, and perfect for a family dinner.
Ingredients
Scale
Meatloaf
- 1 lb ground chicken
- 1/2 cup breadcrumbs (or gluten-free)
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded Swiss cheese (or Gruyere for extra flavor)
- 1 egg, beaten
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Creamy Mushroom Sauce
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or milk for a lighter version)
- Salt and pepper to taste
- 1/4 cup shredded Swiss cheese (optional, for extra creaminess)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
- Prepare Meatloaf Mixture: In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, shredded Swiss cheese, beaten egg, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix gently just until all ingredients are evenly incorporated without overworking the meat.
- Form Meatloaf: Press the meat mixture firmly into the prepared loaf pan, shaping it evenly into a loaf form to ensure uniform baking.
- Bake Meatloaf: Place the loaf pan in the preheated oven and bake for 35-40 minutes until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and the meatloaf is set.
- Sauté Mushrooms: While the meatloaf bakes, heat butter and olive oil in a medium skillet over medium heat. Add sliced mushrooms and sauté for 5-6 minutes until they are browned and tender, bringing out their natural flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Add Broth and Cream: Pour in the chicken broth and bring the mixture to a gentle simmer. Then add heavy cream, stirring well. Let the sauce cook for about 5 minutes to thicken slightly, seasoning with salt and pepper to taste.
- Optional Cheese Addition: For a richer sauce, stir in 1/4 cup shredded Swiss cheese until melted and creamy, blending smoothly with the mushroom sauce.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 5 minutes to allow juices to redistribute. Slice the meatloaf, spoon the creamy mushroom sauce over each portion, and serve warm.
Notes
- Using gluten-free breadcrumbs makes this recipe suitable for gluten-sensitive diets.
- Substitute heavy cream with milk for a lighter sauce option, though it will be less rich.
- Ensure the meatloaf reaches an internal temperature of 165°F (74°C) for safe consumption.
- Letting the meatloaf rest before slicing helps retain juices and improves texture.
- The creamy mushroom sauce can be prepared in advance and reheated gently before serving.
