chicken cordon bleu meatloaf with creamy mushroom sauce

Olvin

3 min read

·

11-01-2025

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This recipe elevates the humble meatloaf to gourmet status, combining the beloved flavors of chicken cordon bleu with the comforting warmth of a creamy mushroom sauce. Forget bland, dry meatloaf; this dish is juicy, flavorful, and surprisingly elegant, perfect for a weeknight dinner or a special occasion.

Why This Recipe Works

This recipe's success hinges on several key elements:

• The Chicken Cordon Bleu Filling: Instead of a traditional beef-based meatloaf, we incorporate ground chicken for a lighter, more delicate flavor profile. The ham and Swiss cheese filling captures the essence of chicken cordon bleu, adding a salty, savory, and creamy counterpoint to the chicken.

• Moisture is Key: Dry meatloaf is a culinary crime! We use a combination of breadcrumbs, milk, and egg to ensure a juicy, tender loaf. The creamy mushroom sauce adds further moisture and richness.

• Flavor Depth: A blend of herbs and spices, including Dijon mustard, thyme, and garlic, adds layers of complexity to the meatloaf. The mushroom sauce, enriched with cream and white wine (optional), provides a decadent finishing touch.

Ingredients:

For the Meatloaf:

• 1.5 lbs ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg, lightly beaten
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces thinly sliced ham
• 4 ounces Swiss cheese, sliced

For the Creamy Mushroom Sauce:

• 1 tablespoon olive oil
• 1 lb cremini mushrooms, sliced
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1 cup heavy cream
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Making the Meatloaf:

1. Preheat oven to 375°F (190°C). Grease a 9x5 inch loaf pan.
2. In a large bowl, gently combine the ground chicken, breadcrumbs, milk, egg, onion, garlic, Dijon mustard, thyme, salt, and pepper. Avoid overmixing.
3. Spread half of the chicken mixture evenly in the prepared loaf pan.
4. Layer the ham slices over the chicken mixture, followed by the Swiss cheese slices.
5. Top with the remaining chicken mixture, pressing gently to compact.
6. Bake for 50-60 minutes, or until the meatloaf is cooked through and no longer pink inside. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
7. Let the meatloaf rest for 10 minutes before slicing and serving.

Making the Creamy Mushroom Sauce:

1. While the meatloaf is baking, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced mushrooms and cook until softened and browned, about 5-7 minutes.
3. Add the onion and garlic and cook for another 2-3 minutes, until fragrant.
4. If using, add the white wine and cook for 1-2 minutes, allowing the alcohol to evaporate.
5. Stir in the flour and cook for 1 minute, creating a roux.
6. Gradually whisk in the heavy cream, stirring constantly until the sauce thickens slightly.
7. Stir in the butter, salt, and pepper.
8. Garnish with fresh parsley before serving.

Serving Suggestions:

Serve the Chicken Cordon Bleu Meatloaf hot, sliced, and generously drizzled with the creamy mushroom sauce. Mashed potatoes, roasted vegetables, or a simple green salad make excellent accompaniments.

Tips and Variations:

• For a richer flavor, use a combination of ground chicken and ground turkey.
• Feel free to experiment with different cheeses, such as Gruyère or provolone.
• Add sautéed spinach or sun-dried tomatoes to the meatloaf mixture for extra flavor and nutrients.
• If you prefer a thinner sauce, reduce the amount of cream.

This Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce is a surefire crowd-pleaser. The combination of flavors and textures is simply irresistible, and the impressive presentation makes it perfect for any occasion. Enjoy!