Chicken Cordon Bleu Meatloaf

• Meat

  • 2 lb Ground chicken
  • 6 slices Virginia ham

• Produce

  • 1 1/2 tsp Garlic powder
  • 2 tsp Onion
  • 1/2 tsp Parsley, dried

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Dijon mustard
  • 1/4 cup Mayonnaise
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 3 tbsp Flour
  • 1/4 tsp Nutmeg
  • 1 1/2 tsp Salt
  • 1 pinch Salt and pepper

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, plain
  • 3/4 cup Fresh or panko breadcrumbs

• Dairy

  • 3 tbsp Butter
  • 1/4 cup Heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1 cup Skim or 1% milk
  • 6 slices Swiss cheese

Found on mantitlement.com

Description

Ingredients

• 2 lbs. ground chicken
• 1 egg
• ¼ cup bread crumbs, plain
• 2 teaspoons minced onion
• 1½ teaspoons garlic powder
• ½ teaspoon dried parsley
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• ¼ cup mayonnaise
• 6 slices virginia ham
• 6 slices swiss cheese
• ¾ cup fresh or panko breadcrumbs, divided
• 3 tablespoons butter
• 3 tablespoons flour
• ¼ cup heavy cream
• 1 cup skim or 1% milk
• 1 teaspoon worcestershire sauce
• 1 tablespoon dijon mustard
• ½ cup grated parmesan cheese
• ¼ teaspoon freshly grated nutmeg
• pinch of salt and pepper to taste

Directions

• Preheat the oven to 400 degrees.
• Add the ground chicken to a large bowl and mix with the egg, mayonnaise, ¼ cup of the breadcrumbs, minced onion, garlic powder, dried parsley, salt and pepper.
• Spray a 9 x 5 loaf pan with cooking spray and add half the chicken mixture to the bottom of the pan spreading it out to make an even layer.
• Next layer on three slices of ham then three slices of cheese. Repeat with another layer of ham and cheese.
• Top the meatloaf with the rest of the chicken, spreading the layer evenly.
• Bake for 25 minutes and then remove from the oven and carefully top with the breadcrumbs.
• Place the meatloaf back in the oven for 15 minutes, covering with foil halfway through if the breadcrumbs start to get to browned.
• To make the gravy, add the butter to a saucepan over medium heat.
• Once melted, whisk in the flour and cook for one minute.
• Next add the cream, milk, worcestershire sauce and dijon mustard.
• Whisk to combine and let come to a simmer to thicken.
• After 3-4 minutes add the parmesan cheese and nutmeg, whisk to combine and taste for seasonings.
• Add salt and pepper to taste.
• Let the meatloaf rest for 10 minutes in the loaf pan after you remove it from the oven, then carefully lift out of the pan and slice.
• Serve with sauce on the side or spooned over top.