Description
Philly Cheesesteak Meatloaf combines the classic flavors of a Philly cheesesteak sandwich with the comfort of juicy, cheesy meatloaf. Packed with sautéed onions, bell peppers, and melted provolone, this twist on a traditional meatloaf is hearty, flavorful, and perfect for dinner any night of the week.
Ingredients
- For the Meatloaf:
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 8 oz mushrooms, chopped (optional)
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 6 slices provolone cheese
- For the Topping:
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- ½ tablespoon brown sugar
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- In a skillet over medium heat, add olive oil. Sauté onions, bell peppers, and mushrooms (if using) for 5–7 minutes until softened. Add garlic and cook for 1 minute more. Set aside to cool slightly.
- In a large mixing bowl, combine ground beef, breadcrumbs, eggs, Worcestershire sauce, salt, pepper, and Italian seasoning. Add the sautéed vegetables and mix until evenly incorporated (do not overmix).
- Form half of the meat mixture into a loaf shape on the prepared pan. Place 3 slices of provolone cheese on top.
- Add the remaining meat mixture on top and seal the edges to enclose the cheese inside.
- Mix ketchup, Worcestershire sauce, and brown sugar together, then brush over the top of the meatloaf.
- Bake for 45–55 minutes, or until the internal temperature reaches 160°F (70°C).
- Remove from oven, top with remaining 3 slices of provolone, and return to the oven for 5 minutes until melted.
- Let rest for 10 minutes before slicing. Serve warm with mashed potatoes or roasted vegetables.
Notes
- Use ground sirloin or lean ground beef for a less greasy meatloaf.
- Add diced jalapeños for a spicy twist.
- For extra gooeyness, mix some shredded provolone or mozzarella into the meat mixture.
- This recipe can be made ahead and refrigerated up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American