Chicken Cordon Bleu is a dish with a rich history that dates back to the mid-20th century, but its origins are somewhat mysterious. The name "Cordon Bleu," which translates to "blue ribbon" in French, was historically associated with an elite order of knights in France, known for their luxurious banquets. However, the dish we now recognize as Chicken Cordon Bleu likely emerged in Switzerland, not France, and gained popularity in America in the 1960s. Traditionally, Chicken Cordon Bleu consists of chicken breast stuffed with ham and Swiss cheese, breaded, and then fried or baked until golden and crispy. The combination of the tender chicken, savory ham, and melted cheese has made it a beloved dish worldwide.

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The appeal of Chicken Cordon Bleu lies in its elegant presentation and the perfect harmony of flavors it offers. The dish became synonymous with sophisticated dining and was a popular choice for dinner parties and special occasions. Over time, it has evolved in various forms, including different fillings and cooking methods, but the core concept of combining chicken, ham, and cheese remains a constant. This Chicken Cordon Bleu Meatloaf reimagines the classic flavors in a more convenient and comforting format. By transforming the traditional stuffed chicken into a meatloaf, this recipe maintains all the delicious elements of the original dish while offering a new way to enjoy it. The meatloaf is made with ground chicken and ham, layered with Swiss cheese, and baked to perfection. To take it a step further, it’s topped with a rich, creamy mushroom sauce that adds depth and enhances the dish’s savory flavors.

Serving Suggestions:

- Serve this Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce alongside mashed potatoes or rice to soak up the delicious sauce.

- Pair it with steamed vegetables, such as green beans or asparagus, for a complete meal.

- Leftover slices make excellent sandwiches, especially when served on a crusty roll with a little extra sauce.

Nutritional Information (per serving, based on 8 servings):

• • - Calories: 420
  • - Total Fat: 28g
  • - Saturated Fat: 12g
  • - Cholesterol: 130mg
  • - Sodium: 850mg
  • - Total Carbohydrates: 12g
  • - Dietary Fiber: 1g
  • - Sugars: 2g
  • - Protein: 30g

Storage Information:

- Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days.

- To reheat, slice the meatloaf and warm it in a skillet over medium heat or in the microwave until heated through.

- You can also freeze the meatloaf. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

Classic Chicken Cordon BleuPhoto byBudi Puspa WijayaonUnsplash

Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce Recipe

Ingredients:

For the Meatloaf:

• - 1 1/2 pounds ground chicken
• - 1/2 pound ham, finely chopped
• - 1 cup breadcrumbs
• - 1/2 cup grated Parmesan cheese
• - 1/2 cup milk
• - 2 large eggs
• - 1 teaspoon garlic powder
• - 1 teaspoon onion powder
• - 1 teaspoon Dijon mustard
• - 1/2 teaspoon salt
• - 1/2 teaspoon ground black pepper
• - 6-8 slices of Swiss cheese

For the Creamy Mushroom Sauce:

• - 2 tablespoons unsalted butter
• - 8 ounces mushrooms, sliced
• - 2 cloves garlic, minced
• - 2 tablespoons all-purpose flour
• - 1 1/2 cups chicken broth
• - 1/2 cup heavy cream
• - 1 tablespoon Dijon mustard
• - Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.

2. In a large mixing bowl, combine the ground chicken, chopped ham, breadcrumbs, Parmesan cheese, milk, eggs, garlic powder, onion powder, Dijon mustard, salt, and black pepper. Mix until everything is well combined, being careful not to overmix.

3. Transfer half of the meat mixture into the prepared loaf pan, pressing it down evenly. Layer the Swiss cheese slices over the meat mixture, then top with the remaining meat mixture, pressing it down to seal the cheese inside.

4. Bake the meatloaf in the preheated oven for 60-70 minutes, or until the internal temperature reaches 165°F (74°C). If the top starts to brown too quickly, cover the meatloaf loosely with aluminum foil during the last 20 minutes of baking.

5. While the meatloaf is baking, prepare the creamy mushroom sauce. In a medium saucepan, melt the butter over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are soft and browned.

6. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the chicken broth, continuing to stir until the mixture thickens. Reduce the heat and whisk in the heavy cream and Dijon mustard, simmering until the sauce is smooth and creamy. Season with salt and pepper to taste.

7. Once the meatloaf is done, remove it from the oven and let it rest in the pan for 10 minutes before slicing.

8. Serve the sliced meatloaf with the creamy mushroom sauce drizzled over the top, and enjoy the rich, comforting flavors of this modern take on Chicken Cordon Bleu.

This Chicken Cordon Bleu Meatloaf with Creamy Mushroom Sauce brings together the classic flavors of Chicken Cordon Bleu in a comforting, easy-to-make meatloaf format. The combination of ground chicken, ham, and Swiss cheese, topped with a rich mushroom sauce, makes for a dish that’s both elegant and satisfying. Whether you’re cooking for a special occasion or just a cozy family dinner, this meatloaf is sure to impress.