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Highfalutin Cordon Bleu Meatloaf (Camp Cast Iron Dutch Oven)

A delicious, easy-to-make chicken meatloaf layered with ham and Swiss cheese, baked in a camp Dutch oven and topped with crispy panko crumbs. Served with a rich beer gravy, this recipe brings gourmet flavors to outdoor cooking.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf Ingredients
  • 2 Pounds Ground Chicken
  • 2 tsp Minced Onion or 1 teaspoon of onion powder. - or 1 teaspoon of onion powder.
  • 1-2 tsp Minced Garlic - ½-1 teaspoon of garlic powder
  • ¼ - ½ Cup Chopped Parsley - or a Tablespoon or two of dried parsley
  • 1 Egg
  • ¼ Cup Plain Breadcrumbs - or Panko Crumbs
  • 1 tsp Salt
  • 1 tsp Pepper
  • ¼ Cup Mayonnaise
Beer Gravy Ingredients
  • 1 Cup Easy-Drinking Lager - or Chicken Broth
  • ¼ Cup Heavy Cream - or Half and Half
  • 1 TBL Worcestershire Sauce
  • 1 TBL Dijon Mustard
  • Salt and pepper to taste
Roux
  • 3 TBL Butter
  • 3 TBL Flour
Other Ingredients
  • ½ Cup Grated Parmesan Cheese
  • ¾ -1 Cup Panko Crumb Topping - or Plain Bread Crumbs

Equipment

  • 10" Camp Cast Iron Dutch Oven - a 12" Dutch would work. Expect a much thinner meatloaf.
  • 8" Camp Cast Iron Dutch Oven - a cast iron skillet would work as well.
  • Wooden Spatula
  • Metal Spatula
  • Larger Bowl - for the meatloaf ingredients.
  • Smaller Bowl - for the gravy ingredients.
  • Rubber Spatula

Method
 

  1. Prep Parsley: Chop fresh parsley or measure dried.
  2. Mix Meatloaf: In a large bowl, combine all meatloaf ingredients. Divide mixture in half.
  3. Mix Gravy: In a small bowl, combine all beer gravy ingredients (except roux and Parmesan).
  4. Prepare Dutch Oven: Coat inside with soft butter.
  5. Layer Meatloaf: Press half the meatloaf mixture into the bottom of the Dutch oven.
  6. Add Filling: Layer ham slices over meatloaf, then cover with Swiss cheese slices.
  7. Top Layer: Add remaining meatloaf mixture on top. Cover with lid.
  8. Prepare Briquettes: Light 30–35 briquettes until ready.
  9. Bake Meatloaf: Place 6–7 briquettes under Dutch oven, 13–14 on lid. Bake for 15 minutes.
  10. Make Gravy: Heat gravy pot. Melt butter, add flour, and cook to make a blond roux. Add pre-mixed gravy ingredients, blend, and thicken.
  11. Rotate Dutch Oven: After 15 minutes, rotate lid ⅓ turn one way, pot ⅓ turn the other.
  12. Check Meatloaf: After 30 minutes total, check doneness (internal temp 165°F / 75°C).
  13. Finish Gravy: Stir in Parmesan cheese, reduce heat, and let simmer.
  14. Add Crumb Topping: Remove heat from bottom, sprinkle panko crumbs on top.
  15. Toast Topping: Add heat to lid to toast crumbs until golden.
  16. Serve: Once meatloaf is cooked and topping is toasted, remove from heat and let rest before serving.

Notes

Storage Suggestions

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Wrap tightly and freeze for up to 2 months. Thaw and reheat gently.

Serving Suggestions

  • Serve meatloaf sliced, topped with beer gravy.
  • Pair with roasted vegetables, mashed potatoes, or a fresh salad.

Cooking Tips

  • Use wooden utensils to protect your cast iron.
  • Thin ham slices work best for easy serving.
  • Let meatloaf rest before slicing for best texture.
  • Rotate Dutch oven and lid for even baking.
  • Substitute chicken broth for beer if preferred.