Looking for dinner that’s big on comfort, flavor, and a little bit of kitchen showmanship? Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy takes everything you love about the classic dish—juicy chicken, smoky ham, gooey Swiss cheese, and that dreamy Dijon flavor—then wraps it all up into a cozy meatloaf smothered in rich, velvety gravy. It’s a weeknight win that feels like a restaurant treat, but with all the warmth of homemade goodness. This recipe is one you’ll reach for when you want food that’s familiar, a little fun, and packed with well-balanced flavor in every bite.

Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is straightforward, but each item is an absolute must. Every component lends its own magic: the chicken keeps things lean and succulent, the ham provides a subtle saltiness, Swiss melts to perfection, and that homemade gravy brings the whole dish together with a kiss of tang.

Ground chicken: The backbone of the loaf—choose chicken that is not too lean for juicier slices.
Seasoned breadcrumbs: Adds structure and just the right amount of herby flavor.
Milk: Softens breadcrumbs and ensures the meatloaf stays tender.
Egg: Acts as the binder to hold everything together beautifully.
Garlic powder: Brings subtle warmth and depth to the loaf.
Onion powder: Layers in savory, mellow flavor that is never overpowering.
Salt: Elevates and balances all the flavors.
Black pepper: Add a hint of gentle heat.
Dijon mustard: The star seasoning; it gives the loaf and gravy that signature, tangy flair.
Finely chopped ham: Choose deli or leftover ham; it provides that classic Cordon Bleu accent.
Shredded Swiss cheese: Melts lusciously through the loaf for the ultimate cheesy bite.
Unsalted butter (for gravy): Starts the roux for a perfectly creamy base.
All-purpose flour (for gravy): Helps thicken the sauce just enough to coat every slice.
Chicken broth (for gravy): Adds savory depth—homemade or store-bought works wonderfully.
Heavy cream (for gravy): Makes your gravy luxuriously smooth and rich.
Dijon mustard (for gravy): Echoes the loaf’s flavor and creates irresistible tang in the sauce.
Salt and pepper (for gravy): Finish the gravy to perfection, just to your taste.

How to Make Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy

Step 1: Prepare the Meatloaf Mixture

Start by preheating your oven to 375°F (190°C). In your largest mixing bowl, gather up the ground chicken, seasoned breadcrumbs, milk, egg, garlic powder, onion powder, salt, black pepper, and that lovely tablespoon of Dijon mustard. Use clean hands or a sturdy spoon to mix everything just until combined—overmixing may result in a dense loaf, so stop once the ingredients are incorporated. This base is what keeps your Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy moist and flavorful throughout.

Step 2: Add the Ham and Swiss

Fold in the finely chopped ham and shredded Swiss cheese. The goal here is to get little pockets of ham and cheesy goodness in every bite, so a gentle hand works best. Distribute them as evenly as you can without mashing or overworking the mixture.

Step 3: Shape and Bake the Meatloaf

Lightly grease a 9×5-inch loaf pan or line a baking sheet with parchment paper. Shape the chicken mixture into a loaf—whether in the pan or on the baking sheet, just be sure it’s even to guarantee an even bake. Carefully transfer it to your oven and bake for 50 to 60 minutes. The internal temperature should hit 165°F (74°C) when it’s fully cooked. Once done, let it rest for 5 to 10 minutes before slicing; this little pause helps everything set up nicely.

Step 4: Make the Creamy Dijon Gravy

While your meatloaf is baking, it’s time to whip up the star accessory: creamy Dijon gravy. In a medium saucepan, melt butter over medium heat and whisk in the flour, letting it cook for about a minute—this helps banish any raw flour taste. Slowly whisk in the chicken broth and heavy cream, then bring to a gentle simmer, stirring constantly. After about 3–5 minutes, your sauce should have thickened to a luxurious consistency. Whisk in the Dijon mustard, then taste and season with salt and pepper. The end result is a velvety, flavorful gravy that’s practically drinkable (but do save some for everyone else!).

Step 5: Serve and Enjoy

Once your Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is sliced, arrange thick, generous pieces on plates and spoon the warm gravy over the top. Watch the cheese melt, the ham peek out, and the smiles appear around your table. Whether it’s a casual weeknight or a celebratory Sunday dinner, you’re in for pure comfort.

How to Serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy

Garnishes

A finishing touch can make your Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy extra special. Sprinkle freshly chopped parsley or chives over the top for a pop of color and a hint of freshness. For a little zing, add a few grinds of cracked black pepper or a tiny sprinkle of smoked paprika. If you love a bit of crunch, crisp up a few breadcrumbs in butter and scatter them on top for a bistro-style flair.

Side Dishes

This flavorful and creamy meatloaf truly shines with simple, classic sides. Creamy mashed potatoes or buttery Yukon golds can soak up that luscious Dijon gravy. Roasted green beans, honey-glazed carrots, or a crisp green salad are great choices for something fresh alongside the richness. If you’re in the mood for bread, serve with warm dinner rolls or crusty baguette slices for sopping up every last bit of sauce.

Creative Ways to Present

If you want to turn this dinner into a showstopper, try slicing the meatloaf extra thick and stacking it on a serving platter, drizzled generously with gravy and garnished with fresh herbs. For appetizer-style bites, let the loaf cool slightly, then cut into cubes and spear with toothpicks, offering the Dijon gravy as a luscious dip. Individual mini meatloaf muffins baked in a tin are adorable (and perfect for portion control or lunchboxes).

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy in an airtight container in the refrigerator for up to 3 days. Keep the meatloaf and gravy stored separately if possible; this makes reheating easier and ensures the texture stays just right. Reheat slices gently and add the gravy just before serving.

Freezing

This meatloaf is a great candidate for freezing! Once it has cooled completely, wrap individual slices or the whole loaf tightly in plastic wrap and then foil. Place in a freezer bag or airtight container and freeze for up to 2 months. It’s best to freeze the gravy in a separate freezer-safe container so it maintains its creamy texture when thawed.

Reheating

For best results, thaw frozen meatloaf overnight in the refrigerator before reheating. Warm slices in the oven at 325°F (163°C) until heated through, or microwave on low in short bursts. To reheat the gravy, use the stovetop over low heat, stirring in a splash of cream or milk to help restore the smoothness. Pour that warm, revived gravy over your heated meatloaf and enjoy that first-bite magic all over again.

FAQs

Can I substitute ground turkey for the chicken?

Absolutely, ground turkey works beautifully in this recipe. Choose a slightly fattier grind (not completely lean) to ensure your Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy stays moist and flavorful.

Can I prepare Chicken Cordon Bleu Meatloaf ahead and bake it later?

Yes! You can assemble the meatloaf up to a day in advance. Just wrap the shaped loaf tightly and refrigerate until you’re ready to bake. Let it sit at room temperature for 20–30 minutes before sliding into the oven for the best results.

What cheeses can I use instead of Swiss?

If Swiss isn’t your favorite, try Gruyère for a nutty twist, mozzarella for extra meltiness, or even a mix of provolone and cheddar for something a little different but equally delicious.

How do I know when the meatloaf is done?

Use a meat thermometer to check for doneness; your Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy is ready when the center reaches 165°F (74°C). The cheese should be melty and the loaf set and juicy.

Do I have to make the gravy from scratch?

Not at all! While homemade Creamy Dijon Gravy has unbeatable flavor, a good-quality store-bought Dijon cream sauce will work in a pinch if you’re short on time—just warm and serve.

Final Thoughts

If you’re looking to shake up your comfort food rotation, don’t miss the chance to serve Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy. It’s family-friendly, full of bold flavor, and so easy to make. I truly hope you enjoy this recipe as much as we do—let it be the centerpiece of your next cozy dinner!

Chicken Cordon Bleu Meatloaf with Creamy Dijon Gravy Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of Chicken Cordon Bleu with a twist! This Chicken Cordon Bleu Meatloaf is a delicious blend of ground chicken, ham, Swiss cheese, and savory seasonings, topped with a creamy Dijon gravy. Perfect for a cozy family dinner!

Ingredients

Scale

Main Meatloaf:

1 1/2 pounds ground chicken
1 cup seasoned breadcrumbs
1/2 cup milk
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Dijon mustard
1/2 cup finely chopped ham
1 cup shredded Swiss cheese

For the Creamy Dijon Gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the meatloaf: Combine ground chicken, breadcrumbs, milk, egg, garlic powder, onion powder, salt, pepper, and Dijon mustard. Add ham and Swiss cheese. Shape into a loaf, place in a pan, and bake for 50–60 minutes.
Make the gravy: Melt butter, whisk in flour, add broth and cream. Simmer until thickened. Stir in Dijon mustard, season with salt and pepper.
Serve: Slice meatloaf, and top with warm gravy.