Prepare the Meatloaf:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper.
2. Combine Ingredients: In a large bowl, mix the ground chicken, breadcrumbs, eggs, milk, garlic powder, onion powder, salt, and black pepper until just combined. Avoid overmixing, which can make the meatloaf dense.
3. Add Ham and Cheese: Gently fold in the chopped ham and Swiss cheese, ensuring even distribution.
4. Shape the Meatloaf: Transfer the mixture to the prepared loaf pan and shape it into a loaf. Smooth the top with a spatula.

Bake the Meatloaf:

5. Cook: Place the loaf pan in the oven and bake for 50-60 minutes, or until the internal temperature reaches 165°F (74°C).
6. Rest: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

Prepare the Creamy Dijon Gravy:

7. Make a Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbling.
8. Add the Broth: Slowly whisk in the chicken broth, ensuring no lumps form. Cook for 3-4 minutes, or until the mixture thickens slightly.
9. Flavor the Gravy: Stir in the Dijon mustard, heavy cream, garlic powder, salt, and pepper. Cook for another 2-3 minutes, whisking occasionally, until the gravy is smooth and creamy. Adjust seasoning to taste.

Serve:

10. Slice and Plate: Slice the meatloaf and arrange on plates.
11. Top with Gravy: Generously spoon the creamy Dijon gravy over each slice.
12. Garnish: Sprinkle with chopped parsley or Parmesan cheese, if desired.