Servings: 6

2 pounds ground chicken 2 pounds ground chicken
1 egg 1 egg
1/4 cup bread crumbs, plain ¼ cup bread crumbs, plain
2 teaspoons minced onion 2 teaspoons minced onion
1 1/2 teaspoons garlic powder 1 ½ teaspoons garlic powder
1/2 teaspoon dried parsley ½ teaspoon dried parsley
1 1/2 teaspoons salt 1 ½ teaspoons salt
1/2 teaspoon ground black pepper ½ teaspoon ground black pepper
1/4 cup mayonnaise ¼ cup mayonnaise
6 slices virginia ham 6 slices virginia ham
6 slices Swiss cheese 6 slices Swiss cheese
3/4 cup fresh or panko breadcrumbs for the topping ¾ cup fresh or panko breadcrumbs for the topping
FOR THE CREAMY DIJON GRAVY: subheading: FOR THE CREAMY DIJON GRAVY:
3 tablespoons butter 3 tablespoons butter
3 tablespoons flour 3 tablespoons flour
1/4 cup heavy cream ¼ cup heavy cream
1 cup skim or 1% milk 1 cup skim or 1% milk
1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
1 tablespoon dijon mustard 1 tablespoon dijon mustard
1/2 cup grated parmesan cheese ½ cup grated parmesan cheese
1/4 teaspoon freshly grated nutmeg ¼ teaspoon freshly grated nutmeg
Pinch of salt and pepper to taste Pinch of salt and pepper to taste

Preheat the oven to 400 degrees.
Add the ground chicken to a large bowl and mix with the egg, mayonnaise, ¼ cup of the breadcrumbs, minced onion, garlic powder, dried parsley, salt and pepper.
Spray a 9″ x 5″ loaf pan with cooking spray and add half the chicken mixture to the bottom of the pan spreading it out to make an even layer.
Next layer on three slices of ham then three slices of cheese. Repeat with another layer of ham and cheese. Top the meatloaf with the rest of the chicken, spreading the layer evenly.
Bake for 25 minutes and then remove from the oven and carefully top with the breadcrumbs.
Place the meatloaf back in the oven for 15 minutes, covering with foil halfway through if the breadcrumbs start to get to browned.
To make the gravy, add the butter to a saucepan over medium heat. Once melted, whisk in the flour and cook for one minute. Next add the cream, milk, Worcestershire sauce and dijon mustard. Whisk to combine and let come to a simmer to thicken.
After 3 to 4 minutes add the parmesan cheese and nutmeg, whisk to combine and taste for seasonings and then add salt and pepper to taste.
Let the meatloaf rest for 10 minutes in the loaf pan after you remove it from the oven, then carefully lift out of the pan and slice.
Serve with sauce on the side or spooned over top.

Insert a meat thermometer and make sure the chicken is 165 degrees before serving.  Insert a meat thermometer and make sure the chicken is 165 degrees before serving.