Meatloaf Cordon Bleu
I can Cordon Bleu just about anything - but this is my FAVORITE! So juicy, so unexpected, so not boring - and if you haven’t bought mini muffin pans yet, this recipe will convince you they are a must for DINK recipes!
Ingredients
Nonstick cooking spray
1 egg, beaten
1/4 cup breadcrumbs
1 pound ground chicken
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely diced ham
1/2 cup shredded Swiss cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/4 cup heavy cream
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire
Chopped parsley, for garnish
Instructions
Preheat oven to 375F. Apply a thin layer of cooking spray inside 4 mini loaf pans. Place the greased loaf pans on a baking sheet.
In a large bowl, combine the egg and breadcrumbs; rest the mixture for 5 minutes. Add ground chicken, Parmesan, garlic powder, onion powder, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix until just combined.
Gently fold in the diced ham and shredded Swiss cheese until just combined.
Place 1/4 of the mixture in each mini loaf pans, gently pressing into an even layer.
Bake for 20-25 minutes, until the internal temperature reaches 165F.
Remove from the oven rest for 5 minutes.
Melt butter in a saucepan over medium.
Add the flour and cook for 1-2 minutes. Gradually whisk in the chicken broth until smooth.
Add the heavy cream, Dijon mustard, Worcestershire, remaining salt and remaining pepper. Increase heat to medium hight and continue whisking. Once simmering, reduce heat to medium and cook for 3-5 minutes, whisking occasionally, until the gravy thickens.
To serve, unmold the meatloaf and divide into two portions (2 slices per person). Drizzle with Dijon gravy and garnish with parsley.
Meatloaf Cordon Bleu
Ingredients
Instructions
- Preheat oven to 375F. Apply a thin layer of cooking spray inside 4 mini loaf pans. Place the greased loaf pans on a baking sheet.
- In a large bowl, combine the egg and breadcrumbs; rest the mixture for 5 minutes. Add ground chicken, Parmesan, garlic powder, onion powder, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix until just combined.
- Gently fold in the diced ham and shredded Swiss cheese until just combined.
- Place 1/4 of the mixture in each mini loaf pans, gently pressing into an even layer.
- Bake for 20-25 minutes, until the internal temperature reaches 165F.
- Remove from the oven rest for 5 minutes.
- Melt butter in a saucepan over medium.
- Add the flour and cook for 1-2 minutes. Gradually whisk in the chicken broth until smooth.
- Add the heavy cream, Dijon mustard, Worcestershire, remaining salt and remaining pepper. Increase heat to medium hight and continue whisking. Once simmering, reduce heat to medium and cook for 3-5 minutes, whisking occasionally, until the gravy thickens.
- To serve, unmold the meatloaf and divide into two portions (2 slices per person). Drizzle with Dijon gravy and garnish with parsley.
Check out some of my other creations:
I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
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