In a large mixing bowl, combine 2 lbs of ground chicken, 1 large egg, ¼ cup plain bread crumbs, 2 teaspoons minced onion, 1 ½ teaspoons garlic powder, ½ teaspoon dried parsley, 1 ½ teaspoons salt, and ½ teaspoon ground black pepper.

Add ¼ cup mayonnaise to the mixture to keep the meatloaf moist and flavorful.

Mix everything together thoroughly, ensuring all ingredients are well incorporated.

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.

Place the loaf pan in the preheated oven and bake for 25 minutes.

After 25 minutes, remove the meatloaf from the oven and sprinkle ¾ 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).

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 ¼ 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 ½ cup grated Parmesan cheese, ¼ teaspoon freshly grated nutmeg, and salt and pepper to taste.

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.