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FOR THE SAUCE:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 tablespoons Dijon mustard
- 1/3 cup parmesan cheese, finely grated
PREPARATION
- Preheat oven to 350°F and grease a loaf pan with butter or nonstick spray. Set aside.
- To a medium bowl, add the chicken, egg, onion, garlic, Dijon, parmesan, parsley, salt and pepper, and 1/4 cup of the breadcrumbs. Using your hands, mix until evenly combined.
- Place mixture onto a rectangular piece of parchment or wax paper and flatten into a rectangle that’s about 8 by 12-inches.
- Line meat mixture with ham slices, followed by Swiss cheese slices.
- Using the parchment paper, roll the meat mixture up into a log, starting at a short end.
- Use paper to transfer meatloaf to prepared pan and place seam side down. (Remove the paper.)
- Mix together the remaining breadcrumbs and the melted butter (and a pinch of salt) and sprinkle over meatloaf.
- Bake until a meat thermometer reaches 165°F, about 75 minutes. (Start checking at 1 hour.)
- Remove meatloaf from oven and let rest while you make the sauce:
- In a saucepan over medium heat, melt the butter. Whisk in flour and cook 1 minute, whisking constantly.
- Gradually whisk in milk and cook until starting to thicken, about 3 minutes.
- Whisk in mustard and cheese until melted. Season to taste with salt and pepper. Serve over meatloaf. Enjoy!
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