Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready when you need it.

Prepare the Meat Mixture:

• • In a large mixing bowl, combine 2 lbs of ground chicken, 1 large egg, 1/4 cup plain bread crumbs, 2 teaspoons minced onion, 1 1/2 teaspoons garlic powder, 1/2 teaspoon dried parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper.
  • Add 1/4 cup mayonnaise to the mixture to keep the meatloaf moist and flavorful.
  • Mix everything together thoroughly, ensuring all ingredients are well incorporated.

Assemble the Meatloaf:

• • Grease a loaf pan or line it with parchment paper.
  • Spread half of the chicken mixture evenly in the bottom of the loaf pan.
  • Lay 3 slices of Virginia chicken ham over the chicken mixture.
  • Place 3 slices of Swiss cheese on top of the ham.
  • Repeat the layering with the remaining chicken mixture, ham, and cheese.

Bake the Meatloaf:

• • Place the loaf pan in the preheated oven and bake for 25 minutes.
  • After 25 minutes, remove the meatloaf from the oven and sprinkle 3/4 cup panko breadcrumbs over the top.
  • Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C).

Prepare the Creamy Dijon Gravy:

• • While the meatloaf is baking, melt 3 tablespoons of butter in a medium saucepan over medium heat.
  • Whisk in 3 tablespoons of flour and cook for 1-2 minutes to form a roux.
  • Gradually add 1/4 cup heavy cream and 1 cup milk, whisking continuously to avoid lumps.
  • Stir in 1 teaspoon Worcestershire sauce and 1 tablespoon Dijon mustard.
  • Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  • Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon freshly grated nutmeg, and salt and pepper to taste.

Serve the Meatloaf:

• • Once baked, allow the meatloaf to rest for a few minutes before slicing.
  • Serve each slice topped with the creamy Dijon gravy for an extra layer of flavor.