• Ground Chicken: 2 lbs, lean and versatile
• Egg: 1 large, for binding
• Bread Crumbs: 1/4 cup plain, plus 3/4 cup panko for topping
• Onion: 2 teaspoons minced, adds flavor and moisture
• Garlic Powder: 1 1/2 teaspoons, enhances the savory profile
• Dried Parsley: 1/2 teaspoon, for a hint of freshness
• Salt: 1 1/2 teaspoons, to taste
• Ground Black Pepper: 1/2 teaspoon, for a slight kick
• Mayonnaise: 1/4 cup, keeps the meatloaf moist
• Virginia Chicken Ham: 6 slices, for that classic cordon bleu taste
• Swiss Cheese: 6 slices, creamy and melty
• For the Creamy Dijon Gravy: Butter: 3 tablespoons
• Worcestershire Sauce: 1 teaspoon
• Dijon Mustard: 1 tablespoon
• Parmesan Cheese: 1/2 cup grated
• Nutmeg: 1/4 teaspoon freshly grated
• Salt and Pepper: to taste