Philly Cheesesteak Meatloaf in the Pressure Cooker
Juicy, cheesy, and bursting with Philly cheesesteak flavor—this pressure cooker meatloaf hits all the right notes in minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ pounds lean ground beef
- 1 large onion chopped
- 1 green bell pepper chopped small
- ½ cup whole milk
- ½ cup mushrooms chopped, optional
- 1 tablespoon olive oil
- 1 cup bread crumbs regular, Italian style or panko
- 1 large egg
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Adobo seasoning
- 3 tablespoons Worcestershire sauce
- 8 slices mozzarella or provolone cheese thick CUT
Instructions
Instructions
- Preheat your oven to 375°F.
- Heat olive oil in skillet, then sauté onion, bell pepper, and mushrooms for 5 minutes until soft. Let cool.
- In large bowl, mix beef, sautéed veggies, milk, bread crumbs, egg, and all seasonings. Do not overmix.
- Grease a loaf pan. Press in half the meat mixture evenly.
- Add a layer of 4 cheese slices to the center of the meat.
- Top with remaining mixture, sealing all edges to enclose cheese.
- Bake for 30–35 minutes until internal temp reaches 160°F.
- Top with remaining cheese and return to oven until melted. Let sit for 5–10 minutes before serving.
Notes
Letting it sit before slicing really helps the cheesy center firm up and keeps the juices intact for every serving.