Ingredients :
- Ground Chicken: 2 lbs of ground chicken to create a tender and flavorful meatloaf base.
- Egg: 1 egg to help bind the ingredients together, ensuring the meatloaf holds its shape.
- Plain Bread Crumbs: 1/4 cup to add structure and absorb moisture, keeping the meatloaf moist.
- Minced Onion: 2 teaspoons for a subtle sweetness that complements the savory flavors.
- Garlic Powder: 1 1/2 teaspoons to add depth and a hint of spice.
- Dried Parsley: 1/2 teaspoon for a touch of herbal freshness.
- Virginia Chicken Ham: 6 slices to add a layer of savory, smoky flavor.
- Swiss Cheese: 6 slices to melt beautifully within the meatloaf, creating a gooey, cheesy center.
- Panko Breadcrumbs: 3/4 cup for a crunchy topping that adds texture and contrast.
Instructions :
- Step 1:Preheat your oven to 400°F. In a large mixing bowl, combine the ground chicken, egg, mayonnaise, 1/4 cup of plain bread crumbs, minced onion, garlic powder, dried parsley, salt, and pepper. Mix until all the ingredients are well combined.
- Step 2:Prepare a loaf pan by lightly greasing it. Take half of the chicken mixture and press it into the bottom of the loaf pan, creating an even layer.
- Step 3:Layer the Virginia chicken ham slices over the chicken mixture, followed by the Swiss cheese slices. Make sure the ham and cheese are evenly distributed for a consistent flavor in every bite.
- Step 4:Top with the remaining chicken mixture, pressing it down to cover the ham and cheese completely. Smooth out the top to ensure even cooking.
- Step 5:Bake the meatloaf in the preheated oven for 25 minutes. After 25 minutes, carefully remove the pan from the oven, sprinkle the panko breadcrumbs evenly over the top, and return the pan to the oven. Continue baking for an additional 15 minutes, or until the top is golden brown and the meatloaf is fully cooked through.
- Step 6:While the meatloaf is baking, prepare the creamy Dijon gravy. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Step 7:Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Add the Worcestershire sauce and Dijon mustard, and continue to cook the sauce, stirring constantly, until it thickens.
- Step 8:Once the sauce has thickened, stir in the grated Parmesan cheese and freshly grated nutmeg. Season with salt and pepper to taste. Keep the sauce warm until ready to serve.
- Step 9:Once the meatloaf is done baking, let it rest in the pan for 5-10 minutes to allow the juices to redistribute. Carefully remove the meatloaf from the pan, slice it, and serve it with the warm creamy Dijon gravy
