Philly Cheesesteak Meatloaf
This hearty meatloaf combines the flavors of a classic Philly cheesesteak in a comforting dish. Ground beef is mixed with bell peppers, onions, and provolone cheese, then baked to perfection for a unique twist on a traditional favorite.
Equipment
- 1 large mixing bowl
- 1 loaf pan
- 1 skillet
- 1 cutting board
- 1 set measuring cups
- 1 set measuring spoons
- 1 spoon or spatula
Ingredients
- 1.5 lbs ground beef
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup bread crumbs
- 2 large eggs
- ½ cup shredded provolone cheese For mixing into the meatloaf.
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ cup ketchup For topping.
- ¼ cup additional shredded provolone cheese For topping.
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, sauté the chopped bell pepper and onion until softened, about 5 minutes. Add minced garlic and cook for 1 more minute. Remove from heat and let cool.
- In a large mixing bowl, combine the ground beef, sautéed vegetables, bread crumbs, eggs, Worcestershire sauce, salt, black pepper, paprika, and oregano. Mix until well combined.
- Stir in ½ cup of shredded provolone cheese into the meat mixture.
- Transfer the meat mixture to a loaf pan and shape it into a loaf. Spread ketchup evenly on top.
- Bake in the preheated oven for about 60 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (70°C).
- In the last 10 minutes of baking, sprinkle the remaining ¼ cup of shredded provolone cheese on top of the meatloaf. Return to the oven until the cheese is melted and bubbly.
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Serve warm.
Notes
You can adjust the toppings by adding sautéed mushrooms or jalapeños for extra flavor.
Leftover meatloaf can be stored in the refrigerator for up to 3 days and makes great sandwiches!