If you love the classic flavors of Chicken Cordon Bleu but crave something a bit heartier and cozier, then the Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce Recipe is exactly what you need in your kitchen. This dish takes ground chicken and transforms it with pockets of Swiss cheese and savory Dijon, all enveloped in a moist, tender meatloaf that pairs perfectly with a luscious, creamy mushroom sauce. It’s comfort food elevated to a whole new level, perfect for sharing on a weeknight or impressing guests with a dish that feels homemade, yet special.
Ingredients You’ll Need
These ingredients come together simply but strategically, each lending a unique twist to the dish’s rich flavor and inviting texture. From the tender ground chicken to the nutty Parmesan and melty Swiss cheese, every element is essential.
- Ground chicken (1 lb): The lean, tender base that makes the meatloaf light yet satisfying.
- Breadcrumbs (1/2 cup): They hold everything together perfectly, ensuring a moist, sliceable meatloaf.
- Grated Parmesan cheese (1/4 cup): Adds a salty, sharp depth that balances the milder chicken.
- Shredded Swiss cheese (1/2 cup): Provides that signature creamy, slightly nutty flavor classic to cordon bleu.
- Egg, beaten (1): Acts as a binder so your meatloaf stays intact during baking.
- Dijon mustard (2 tbsp): Gives a tangy punch that cuts through the richness beautifully.
- Garlic powder (1 tsp): Infuses a gentle savory warmth without overpowering.
- Onion powder (1 tsp): Compliments the garlic and enhances overall flavor complexity.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Essential seasonings to make every bite tasty and balanced.
- Butter (1 tbsp) and olive oil (1 tbsp): For sautéing mushrooms and adding richness to the sauce.
- Sliced mushrooms (1 cup): Bring earthiness and texture to the creamy mushroom sauce.
- Minced garlic (1 clove): Fresh garlic sharpens the mushroom sauce flavor delightfully.
- Chicken broth (1/2 cup): Forms the base of the sauce, adding savory depth without heaviness.
- Heavy cream (1/2 cup): Makes the mushroom sauce luxuriously smooth; you can substitute milk for a lighter version.
- Salt and pepper to taste: To finish seasoning your sauce perfectly.
- Optional shredded Swiss cheese (1/4 cup): Stir in at the end for extra cheesy creaminess in the sauce.
How to Make Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce Recipe
Step 1: Prepare the Meatloaf Mixture
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, shredded Swiss cheese, beaten egg, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix everything gently until well incorporated, being careful not to overwork the meat as that can make the meatloaf tough. The mixture should be moist and hold together when shaped but not sticky.
Step 2: Shape and Bake the Meatloaf
Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper, then shape the meat mixture into a loaf form and place it in the pan. Bake uncovered for about 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden. The aroma at this point will have your kitchen smelling absolutely irresistible.
Step 3: Make the Creamy Mushroom Sauce
While the meatloaf is baking, heat butter and olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic and sauté until the mushrooms release their moisture and start to brown, about 5-7 minutes. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and let the sauce thicken for a few minutes. Season with salt and pepper, then add the optional shredded Swiss cheese, stirring until melted and smooth. Pour this heavenly sauce over your freshly baked meatloaf right before serving for maximum flavor impact.
How to Serve Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce Recipe
Garnishes
Fresh herbs such as finely chopped parsley or thyme work wonderfully as a garnish, adding a pop of color and a hint of fresh brightness to contrast the rich sauce.
Side Dishes
This dish pairs beautifully with classic mashed potatoes or buttery egg noodles to soak up every drop of the creamy mushroom sauce. A side of steamed green beans or roasted asparagus adds a lovely crunch and freshness to complete the meal balance.
Creative Ways to Present
For a pretty dinner, slice the meatloaf into rounds and stack them slightly overlapped on the plate, drizzling the mushroom sauce artistically. Alternatively, serve the sauce on the side in a small jug so each person can add as much creaminess as they like. Either way, it’s a showstopper on the table.
Make Ahead and Storage
Storing Leftovers
Store any cooked Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce Recipe leftovers in an airtight container in the refrigerator. It stays delicious for up to 3 days, making it perfect for next-day lunches or quick dinners.
Freezing
You can freeze the meatloaf before or after baking. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It will keep well for up to 3 months. Defrost overnight in the refrigerator for best results before reheating.
Reheating
Reheat slices gently in a low oven (around 300°F/150°C) covered with foil to retain moisture, or warm in the microwave if short on time. Reheat the mushroom sauce separately on the stove, stirring occasionally until warmed through.
FAQs
Can I use turkey instead of chicken for this meatloaf?
Absolutely! Ground turkey works well and will give you a similar light, lean meatloaf. Just be mindful of moisture—adding a bit more breadcrumbs can help maintain the texture.
Is there a dairy-free option for the cheese and cream?
Yes, you can substitute dairy-free cheeses and use coconut milk or another plant-based cream alternative to make this recipe dairy-free. It won’t be quite the same but still delicious!
How can I tell when the meatloaf is fully cooked?
The safest way is to use a meat thermometer; once it reaches 165°F, it is fully cooked inside and safe to eat. The juices should run clear as well.
Can I prepare the meatloaf mixture the night before?
Definitely. You can mix and shape the meatloaf the night before and keep it covered in the refrigerator. Just bake it fresh when you’re ready to serve.
What if I don’t have Swiss cheese? What’s a good substitute?
Gruyere is a fantastic substitute and brings an even nuttier flavor. If you prefer milder, mozzarella or provolone can also work, though the classic Swiss adds the most authentic touch.
Final Thoughts
This Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce Recipe is a delightful twist on a timeless favorite that will win over family and friends. It’s comforting, elegant, and surprisingly easy to prepare, making it a new staple you’ll turn to again and again. Give it a try and get ready for all the compliments coming your way!
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Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce is a delightful twist on the classic cordon bleu, combining tender ground chicken, Swiss cheese, and a flavorful creamy mushroom sauce. Perfect for a comforting dinner, this dish offers a rich blend of cheesy goodness and savory mushrooms in every bite.
Ingredients
Meatloaf
- 1 lb ground chicken
- 1/2 cup breadcrumbs (or gluten-free)
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded Swiss cheese (or Gruyere for extra flavor)
- 1 egg, beaten
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Creamy Mushroom Sauce
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or milk for a lighter version)
- Salt and pepper to taste
- 1/4 cup shredded Swiss cheese (optional, for extra creaminess)
Instructions
- Prepare the Meatloaf Mixture: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, shredded Swiss cheese, beaten egg, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape and Bake the Meatloaf: Preheat your oven to 350°F (175°C). Shape the chicken mixture into a loaf and place it on a lined or greased baking dish. Bake in the preheated oven for about 45 minutes, or until the meatloaf is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Prepare the Creamy Mushroom Sauce: While the meatloaf bakes, heat butter and olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and browned. Pour in the chicken broth and let it reduce slightly. Stir in the heavy cream and shredded Swiss cheese (if using), cook until the sauce thickens. Season with salt and pepper to taste.
- Serve: Once the meatloaf is cooked, remove it from the oven and let it rest for a few minutes. Slice and serve topped with the creamy mushroom sauce for a rich and flavorful meal.
Notes
- For a lighter sauce, substitute heavy cream with milk.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Gruyere cheese can be used instead of Swiss for a deeper flavor.
- Ensure the meatloaf internal temperature reaches 165°F (74°C) for safe consumption.
- The creamy mushroom sauce can be made ahead and reheated before serving.
