Description
Philly Cheesesteak Meatloaf is a delicious twist on the classic comfort food, combining juicy ground beef with sautéed bell peppers and onions, all layered with melted provolone cheese. This hearty meatloaf delivers the flavors of a Philly cheesesteak in an easy-to-make baked dish that’s perfect for family dinners or casual gatherings.
Ingredients
Scale
Meatloaf Mixture
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1 egg
- ½ cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Sautéed Vegetables
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 tablespoon olive oil
Cheese
- 8 slices provolone cheese (4 for filling, 4 for topping)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the meatloaf.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add diced green bell pepper and onion, cooking for about 5 minutes until softened. Remove from heat and set aside.
- Mix meatloaf ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form base layer: Press half of the meat mixture evenly into a loaf pan to create the first layer of your meatloaf.
- Add cheese and veggies: Layer 4 slices of provolone cheese over the base meat layer, then spread the sautéed bell peppers and onions on top.
- Top with remaining meat: Cover the vegetable layer with the remaining meat mixture, pressing firmly and evenly to seal the layers.
- Bake the meatloaf: Place the loaf pan in the oven and bake for 45-50 minutes. In the last 5 minutes of baking, add the remaining 4 slices of provolone cheese on top and allow it to melt.
- Rest before serving: Remove the meatloaf from the oven and let it rest for 5-10 minutes. This helps the juices redistribute and makes slicing easier.
Notes
- For best results, use fresh ground beef with a moderate fat content (80/20) to keep the meatloaf juicy.
- You can substitute provolone cheese with mozzarella or cheddar if preferred.
- Letting the meatloaf rest before slicing ensures cleaner slices and better texture.
- Breadcrumbs help bind the meatloaf; use panko for a lighter texture or regular breadcrumbs for a denser loaf.
- Sautéing the vegetables beforehand softens their texture and enhances flavor integration.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
