A delicious twist on a classic dish, this Philly Cheesesteak Meatloaf combines the flavors of a traditional cheesesteak with the comfort of meatloaf.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:80 minutes
Yield:8 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lb ground beef
1 small onion, finely diced
1 green bell pepper, finely diced
8 oz mushrooms, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs
2 large eggs
1/4 cup milk
2 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
6 slices provolone cheese
1 cup shredded mozzarella cheese
1/2 cup shredded provolone or mozzarella cheese (for topping)
2 tbsp ketchup (for topping)
1 tbsp Worcestershire sauce (for topping)
Instructions
Preheat the oven to 375°F. Line a baking sheet or loaf pan with parchment paper.
Heat a skillet over medium heat. Add the onion, bell pepper, and mushrooms. Cook for 5–7 minutes, until softened. Add garlic and cook for another 1 minute. Let cool slightly.
In a large bowl, combine ground beef, cooked vegetables, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix gently until just combined.
Spread about half of the meat mixture into a loaf shape on the prepared pan.
Layer the provolone slices and shredded mozzarella down the center, leaving a border around the edges.
Cover completely with the remaining meat mixture and seal the edges well so the cheese stays inside.
Mix ketchup and Worcestershire sauce and spread over the top.
Bake for 50–60 minutes, or until the center reaches 160°F.
Sprinkle the remaining cheese over the top and return to the oven for 5 minutes, until melted and bubbly.
Let the meatloaf rest for 10–15 minutes before slicing.
Notes
For a spicier version, add diced jalapeños to the meat mixture.
Make sure to seal the edges well to prevent the cheese from leaking out during baking.
Letting the meatloaf rest is crucial for easier slicing.