Chicken Cordon Bleu Loaf
Nothing says comfort food like meatloaf. We all grew up with it. For some it was a certain night of the week………Monday Night Meatloaf……..for us it was always the same, meatloaf, au gratin potatoes ( Betty Crocker from the box) and corn. My brother and I were not huge veggie eaters as kids. But, give us corn and we would eat every kernel.
I have made different versions of meatloaf my entire adult life. Some super simple, some with waaayyy to many steps and pre cooking. I have tried using ground turkey, of which, if you follow our blog you know I am not a big fan of. On the other hand, I am a fan of ground chicken. My favorite way to make meatloaf is just hamburger, egg, ketchup, onion, and oatmeal……cover it with ketchup and slices of bacon………it reminds me of home.
I mentioned meatloaf last week to Tim,he thought it sounded good. I was going to make just regular everyday meatloaf……..but, that is not good enough for you …….the loyal readers of my blog. You deserve something better……..classy.
The first time I saw Chicken Cordon Bleu ………besides my proclivity for all thing French……..it looked so classy and elegant. I was salivating………I have only made it myself one time, and it was delicious. The flavors are right up my tastebud alley. Chicken, ham, swiss cheese, dijon……yummmmmm!
I wanted to make a meatloaf with ground chicken. So, pursuing Pinterest……..which by the way I have given total control to Tim of our Pinterest account……..he is awesome with it…….it has totally taken off under his control. I saw a recipe for Cordon Bleu…….why not meatloaf???
It really turned out to be quite simple………ground chicken, ham, swiss cheese, onion, dijon, egg and panko crumbs made a beautiful meatloaf. Covered with Dijon gravy……….holy cow it was classy comfort!
A few hints and tips…..
- Don’t over mix anything with ground chicken or turkey. it will make it tough.
- Don’t add to much binder-panko crumbs , crackers, oatmeal…..whatever you use it will dry out the meatloaf.
- Don’t overcook…..same thing with the dry out.
- If you hate to do dishes…line your baking dish with foil or parchment paper. Clean up will be a breeze. Or marry someone who likes to do dishes…….Thank you Tim!
The dijon gravy is a simple white sauce with dijon mustard…..but gravy sounds better than sauce for a meatloaf. I served our meatloaf with the potatoes I made for our New Years Dinner……… Two Potato Swirls w/ Goat Cheese. I found the recipe on The Cafe Sucre Farine . It is a beautiful site and I encourage you to visit them. The recipe makes 12 swirls. Of course we did not eat that many, so I froze them. Let me tell you, these reheat beautifully! We have had them several times and they were perfect with the Cordon Bleu Loaf. So thank you again to Scott and Julie for this great recipe.
Serve Cordon Bleu Loaf to company as an elegant meal or to the family for a week night dinner……….either way it’s classy comfort at it’s best.
- 1 pound ground chicken
- 1 egg
- ½ cup diced ham
- ½ cup shredded swiss cheese
- 2 tablespoons minced onion(I use a cheese grater and grate it right into the bowl)
- 1 clove garlic minced
- ¼ cup panko crumbs
- 2 teaspoons dijon mustard
- 1 teaspoon white wine Worcestershire sauce
- ½ teaspoon each salt and pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- ½ cup chicken broth
- 2 tablespoon Dijon mustard
- 1 teaspoon white wineWorcestershire sauce
- Parsley, for garnish
- Salt and pepper, to taste
- Preheat oven to 375*
- Place all ingredients into a large bowl. Using clean hands mix well.
- Spray a loaf pan or baking dish with non stick spray. Form meat mixture into a loaf and place into prepared pan.
- Bake in preheat oven for 45 minutes, or until an internal temperature of 165* is reached.
- Place on serving platter and ladle with Dijon Mustard Gravy.
- Melt butter in a medium sauce pan over medium heat. Whisk in the flour and cook for 1 to 2 minutes. Slowly pour in the milk and chicken broth while whisking constantly. Continue whisking until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, and Worcestershire sauce. Season with salt and pepper.