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Philly Cheesesteak Meatloaf

Philly Cheesesteak Meatloaf

This Philly Cheesesteak Meatloaf combines savory beef and gooey cheese for a comforting twist on a classic dish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 2 lbs Ground Beef (80/20) Substitute with ground turkey for a leaner option.
  • 2 large Yellow Onions One diced for meat mixture, one sliced for filling.
  • 2 medium Green Bell Peppers One diced for meat mixture, one sliced for filling.
  • 4-5 cloves Garlic, minced Fresh garlic preferred.
  • 2 large Eggs Flaxseed meal mixed with water can be a vegan binder.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used.
  • ½ cup Whole Milk Almond milk can replace for dairy-free option.
  • 1 tbsp Worcestershire Sauce Soy sauce can be a substitute.
  • 1 tsp Dried Oregano Italian seasoning can be used instead.
  • 1 tsp Salt
  • ½ tsp Black Pepper White pepper can be used for a milder flavor.
  • pinch Red Pepper Flakes (optional) Skip if you prefer a milder taste.
  • 8 oz Cremini Mushrooms, thinly sliced Button mushrooms can substitute.
  • 2 tbsp Olive Oil or Unsalted Butter For sautéing the vegetables.
For the Cheese and Glaze
  • 8-10 slices Provolone Cheese Swiss or mozzarella can be used.
  • ½ cup Ketchup BBQ sauce can be an alternative.
  • 2 tbsp Light Brown Sugar Honey can be used for sweetness.
  • 1 tbsp Apple Cider Vinegar Lemon juice can also work.

Equipment

  • skillet
  • mixing bowl
  • baking sheet
  • Parchment paper
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
  2. Dice half of the yellow onion, half of the green bell pepper, and 2-3 garlic cloves for the meatloaf filling. Slice the remaining onion, bell pepper, and garlic for sautéing.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat and add the sliced onion, bell pepper, and mushrooms. Sauté for 8-10 minutes, adding minced garlic in the last minute.
  4. In a small bowl, combine 1 cup of Panko breadcrumbs with ½ cup of whole milk to soak for 5 minutes.
  5. In a large mixing bowl, combine 2 lbs of ground beef, diced onion, diced bell pepper, garlic, eggs, soaked breadcrumbs, Worcestershire sauce, oregano, salt, and pepper. Mix gently.
  6. Shape about two-thirds of the meat mixture into a rectangle on the baking sheet. Spread the sautéed vegetables and provolone cheese over the top.
  7. Cover the filling with the remaining meat mixture and shape into a smooth loaf.
  8. In a small bowl, whisk together ½ cup of ketchup, 2 tablespoons of brown sugar, and 1 tablespoon of apple cider vinegar. Brush over the meatloaf.
  9. Bake for 40 minutes, then brush with glaze and bake for an additional 20-25 minutes until the internal temperature reaches 160°F (71°C).
  10. Top with additional provolone cheese and bake for 5-10 minutes until melted.
  11. Let the meatloaf rest for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Mix gently to avoid dense texture and ensure proper doneness with a thermometer.

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