Ah, Philly Cheesesteak Meatloaf—a fun twist on classic meatloaf that brings all the flavors of a Philly cheesesteak into a cozy, baked dish. Here’s a step-by-step recipe:
Ingredients (serves 4–6)
For the meatloaf:
- 1 ½ lbs (680 g) ground beef (or a mix of beef and pork)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded provolone or mozzarella cheese
- ½ cup breadcrumbs
- ¼ cup milk
- 2 large eggs
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
For the topping:
- 4–6 slices provolone cheese (or more if desired)
- Optional: sautéed onions and bell peppers for garnish
Instructions
- Preheat oven:
- 375°F (190°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Prepare meat mixture:
- In a large bowl, combine ground beef, chopped onion, bell pepper, garlic, shredded cheese, breadcrumbs, milk, eggs, Worcestershire sauce, salt, and pepper.
- Mix until just combined—don’t overwork the meat, or the loaf will be dense.
- Shape and bake:
- Transfer the mixture to the loaf pan, shaping it into a loaf.
- Bake for 45–50 minutes, or until the internal temperature reaches 160°F (71°C).
- Add topping:
- Remove from oven and place slices of provolone on top.
- Optional: add sautéed onions and peppers.
- Return to oven for 5 minutes to melt the cheese.
- Serve:
- Let rest 5–10 minutes before slicing.
- Serve with your favorite sides—mashed potatoes, roasted veggies, or a simple salad.
If you want, I can also give a shortcut version where the meatloaf is cooked on a sheet pan with peppers and onions already mixed on top, making cleanup easier and speeding up the process.
Do you want that faster version?
