Chicken Cordon Bleu Meatloaf

• 2 lbs ground chicken
• 6 or more slices Virginia Deli Ham chopped small
• 6 or more slices Swiss cheese sliced small
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 Tbsp minced shallot
• 1 1/2 Tbsp CWG Garlic Black Pepper blend
• 1/2 tsp dried parsley (or green onion)
• 3/4 cup panko breadcrumbs (for topping)

DIJON GRAVY

• 3 Tbsp butter
• 3 Tbsp flour
• 1/4 cup heavy cream
• 1 cup milk
• 1 tsp Worcestershire sauce
• 1 Tbsp dijon mustard
• 1/2 cup grated parmesan cheese
• pinch of nutmeg
• 2 tsp CWG Garlic Herb blend

Preheat oven to 400 degrees. Mix all ingredients for meatloaf in a large bowl. Place in a loaf pan. Bake for 25 minutes then sprinkle panko crumbs on top. Bake for additional 15 minutes or so. While meatloaf is baking, melt butter in saucepan over medium heat. Whisk in flour and cook for 2 minutes or until bubbling and slightly golden. Add in cream and milk, a little at a time while whisking constantly. Whisk in Worcestershire, Garlic Herb blend and Dijon mustard. Bring to simmer and add in nutmeg and cheese. Serve over meatloaf