Philly Cheesesteak Meatloaf
This Philly Cheesesteak Meatloaf combines the classic flavors of a cheesesteak sandwich with the comforting familiarity of meatloaf. Loaded with juicy ground beef, bell peppers, onions, and gooey cheese, it's sure to be a family favorite.
Equipment
- 1 large mixing bowl
- 1 skillet
- 1 loaf pan
- 1 baking sheet
- 1 measuring cups and spoons
- 1 meat thermometer
Ingredients
- 2 pounds ground beef
- 1 cup diced green bell pepper
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup shredded provolone cheese Plus extra for topping.
- 1/2 cup beef broth
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add the diced bell pepper, onion, and garlic. Sauté until soft, about 5-7 minutes.
- In a large mixing bowl, combine ground beef, sautéed vegetables, breadcrumbs, eggs, salt, pepper, Worcestershire sauce, and beef broth. Mix until just combined, being careful not to overmix.
- Fold in shredded provolone cheese until evenly distributed.
- Transfer the meat mixture to a loaf pan, pressing it down to form an even shape. Top with additional provolone cheese.
- Bake in the preheated oven for 60 minutes, or until the internal temperature reaches 160°F (70°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
You can substitute the provolone cheese with Cheez Whiz for a more authentic cheesesteak flavor.
Pair with a side of mashed potatoes or garlic bread for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.