If you’re craving comfort food with a touch of elegance, you absolutely have to try Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce. All the cozy flavors of a classic cordon bleu—tender chicken, savory ham, melty Swiss—come together in an easy-to-make meatloaf, crowned with a rich, luscious mushroom sauce that’ll make your tastebuds do a little happy dance. This dish is my secret weapon for weeknight dinners and special occasions alike, and always leaves everyone sneaking seconds!
Ingredients You’ll Need
The ingredient list for Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce might look long at first, but every single item has a purpose—think juicy texture, big flavor, and creamy richness. Let’s break down why each element matters, and grab everything for your new go-to comfort meal!
- Ground chicken: The star of the show—mildly flavored and super moist, it makes for a tender, lighter meatloaf base.
- Plain breadcrumbs: Helps keep the loaf tender, soaking up the juices so you never end up with a dry bite.
- Milk: Adds extra moisture and helps bind everything together.
- Egg: Essential for structure and holding the loaf together as it bakes.
- Dijon mustard: A little hit of tangy sharpness to cut through the richness.
- Garlic powder & onion powder: Instantly boost flavor throughout, so every forkful is anything but bland.
- Salt and black pepper: Don’t skip them—they’re crucial for seasoning everything just right.
- Diced cooked ham: The “cordon bleu” twist—salty bits of ham bring a smoky bite to every slice!
- Shredded Swiss cheese: Melts into gooey goodness, adding classic cordon bleu flavor and creaminess.
- Butter & olive oil: The dynamic duo for sautéing mushrooms and building the sauce base.
- Cremini or white mushrooms: Their earthy flavor deepens the sauce and is pure magic with chicken and Swiss.
- Minced garlic: Adds another layer of aroma and richness to the mushroom sauce.
- All-purpose flour: Thickens the sauce to just the right luxurious consistency.
- Chicken broth: Builds savory depth for the sauce’s backbone.
- Heavy cream: Turns the sauce lush, velvety, and totally irresistible.
- More Dijon mustard: Echoes the flavor in the loaf and ties the dish together.
- Chopped parsley (optional): Fresh flecks of green for a bright, pretty finish.
How to Make Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup, or lightly grease a loaf pan if you prefer classic loaf shapes. Just this little prep gets things running smoothly, so you’re ready to move quickly once the mixing starts.
Step 2: Mix the Meatloaf Ingredients
Grab your largest mixing bowl and add the ground chicken, breadcrumbs, milk, egg, Dijon mustard, garlic powder, onion powder, salt, and pepper. It’s best to mix this gently with clean hands or a sturdy spoon—overmixing can make your meatloaf dense. Once it’s just combined, fold in those dreamy bits of diced ham and Swiss cheese; you’ll see right away how it gives the loaf beautiful color and texture.
Step 3: Shape and Bake
Shape the mixture into a loaf on your prepared baking sheet (it should be about 8 inches long and nicely domed), or press it into your loaf pan. Pop it in the oven and bake for 45–50 minutes. You’re aiming for an internal temperature of 165°F, so it’s always moist and safe. As your kitchen fills with savory aromas, you’ll know something special is in the works!
Step 4: Make the Creamy Mushroom Sauce
While the meatloaf bakes, you’ve got just enough time for the most comforting part: the sauce. In a skillet, heat butter and olive oil over medium. Add mushrooms and cook them for about 5–6 minutes, stirring occasionally, until nicely browned and their moisture has evaporated. Stir in the garlic and let it cook just a minute to bloom the flavor. Sprinkle flour over the mushrooms and stir to coat; this is your thickening magic!
Step 5: Finish the Sauce
Gradually pour in chicken broth while whisking continuously, dissolving any floury bits and lifting all the rich flavors from the pan. Stir in your heavy cream and another scoop of Dijon mustard, then let it simmer gently until it thickens into a dreamy, pourable sauce—about 3–5 minutes. Season with salt and pepper to taste. You’ll be tempted to dip a spoon straight in!
Step 6: Rest, Slice, and Serve
Once your Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce is baked, let it rest for 5–10 minutes. This lets all the juices redistribute, so every slice is perfectly moist. Slice the meatloaf, drape with that luscious mushroom sauce, and sprinkle with fresh parsley if you’re feeling fancy.
How to Serve Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce
Garnishes
A finishing sprinkle of freshly chopped parsley over your Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce wakes up the plate with color and freshness. If you’re a cheese lover, a little extra shredded Swiss melted on top for the last few minutes of baking adds gooey drama. Don’t forget a generous spoonful of sauce pooling over every slice!
Side Dishes
For a classic comfort pairing, serve this meatloaf with buttery mashed potatoes and garlicky green beans. A crisp green salad tossed in a light vinaigrette also cuts through the richness and keeps things balanced. Don’t be surprised if someone wants to swipe every last bit of sauce with warm, crusty bread.
Creative Ways to Present
If you want to impress, try slicing the meatloaf extra thick and stacking it over a bed of fluffy mashed potatoes, with sauce cascading down the sides. Or, turn leftovers into an epic sandwich: thick slices of Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce on toasted sourdough, with greens and a swipe of Dijon. You can even cut the loaf into small, elegant cubes and skewer them with toothpicks for party bites at your next gathering.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature, then store them in an airtight container in the fridge. Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce will stay fresh and delicious for up to three days—just keep the sauce in a separate container for best texture.
Freezing
To freeze your meatloaf, wrap slices (or the whole loaf) tightly in plastic wrap and then foil. Freeze the sauce separately in a freezer-safe container. Both the meatloaf and sauce can be stored for up to two months. Let everything thaw overnight in the fridge before reheating for the best results.
Reheating
For the juiciest results, reheat slices of meatloaf covered with foil in a 325°F oven until warmed through. The mushroom sauce can be gently reheated in a saucepan over low heat—add a splash of broth or cream to help refresh the texture. Microwave reheating works in a pinch, but stovetop will keep things at their best.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe and gives a similar tender, light result. You may notice a slight flavor difference, but it still plays beautifully with the ham, Swiss, and creamy mushroom sauce.
Is there a gluten-free option for this dish?
Yes! Simply use gluten-free breadcrumbs and swap in your favorite 1-to-1 gluten-free flour blend for the sauce. The rest of the ingredients in Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce are naturally gluten-free.
Can I make the meatloaf ahead of time?
You sure can. Prep and shape the meatloaf, then cover it tightly and refrigerate for up to 24 hours before baking. You can also bake it fully, then store and reheat as directed above—just make the mushroom sauce fresh for best flavor.
What if I don’t have Swiss cheese?
No problem! Mozzarella makes a great substitute for that stretchy melty cheese factor, or try Gruyere if you want something with a bit more bite. The flavor will be slightly different but still delicious.
Can I double the recipe for a crowd?
Definitely, just double all the ingredients and use two loaf pans (or shape two freeform loaves). You may need to add a few extra minutes to the baking time, but the results are so worth it—you’ll have plenty of Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce for seconds (and maybe thirds!).
Final Thoughts
I can’t recommend Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce enough—it’s ultimate comfort food without the fuss, and every bite feels like a warm hug. Share it with family, wow your friends, or treat yourself to leftovers for the best sandwich you’ve ever had. I hope you enjoy making and eating it as much as I do!
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Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delicious twist on a classic dish with this Chicken Cordon Bleu Meatloaf topped with a creamy mushroom sauce. Perfect for a comforting dinner that’s sure to impress!
Ingredients
For the Meatloaf:
- 1 1/2 pounds ground chicken
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced cooked ham
- 3/4 cup shredded Swiss cheese
For the Creamy Mushroom Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz cremini or white mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 375°F and prepare baking sheet or loaf pan.
- Make the Meatloaf: Combine chicken, breadcrumbs, milk, egg, mustard, garlic powder, onion powder, salt, and pepper. Fold in ham and Swiss cheese. Shape into a loaf and bake for 45–50 minutes.
- Prepare the Sauce: Sauté mushrooms, garlic, then add flour, broth, cream, and mustard. Simmer until thickened. Season with salt and pepper.
- Serve: Rest meatloaf, slice, and top with mushroom sauce. Garnish with parsley.
Notes
- Substitute mozzarella for Swiss cheese if desired.
- Pairs well with mashed potatoes, green beans, or a light salad.
- Leftovers are great for sandwiches.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of loaf with sauce
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 140mg
