- Ingredients:
- 1 ½ lbs ground chicken
- 1 cup breadcrumbs
- 2 eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 slices deli ham
- 1 ½ cups shredded Swiss or Gruyère cheese
For the Dijon Cream Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
Directions:
- Preheat the oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the ground chicken, breadcrumbs, eggs, garlic powder, onion powder, Dijon mustard, salt, and pepper until combined.
- Press half of the chicken mixture into the loaf pan. Layer the ham slices over the meat, followed by the shredded cheese.
- Add the remaining chicken mixture on top, pressing it down firmly to seal the filling inside.
- Bake for 45-50 minutes or until the internal temperature reaches 165°F (74°C). Let the meatloaf rest for 5-10 minutes before slicing.
- While the meatloaf is baking, make the Dijon cream sauce. In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
- Slowly add the chicken broth, whisking constantly to avoid lumps. Stir in the heavy cream and Dijon mustard. Simmer until thickened. Season with salt and pepper to taste.
- Serve the meatloaf slices drizzled with the Dijon sauce.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 420 kcal | Servings: 6 servings
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