Philly Cheesesteak Meatloaf
This Philly Cheesesteak Meatloaf is a delicious twist on the classic meatloaf, incorporating the iconic flavors of a Philly cheesesteak. Packed with ground beef, sautéed onions, bell peppers, and gooey cheese, this dish is sure to please everyone at the dinner table.
Equipment
- 1 large mixing bowl
- 1 skillet
- 1 loaf pan
- 1 baking sheet
- 1 meat thermometer optional
Ingredients
- 1 ½ lbs ground beef
- 1 cup finely chopped onion About 1 medium onion.
- 1 cup finely chopped green bell pepper About 1 medium pepper.
- 1 cup breadcrumbs
- 2 large eggs
- 1 cup shredded provolone cheese Plus extra for topping.
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ cup beef broth
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, sauté the chopped onion and bell pepper in a bit of oil until they are soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the ground beef, sautéed vegetables, breadcrumbs, eggs, Worcestershire sauce, 1 cup of provolone cheese, salt, pepper, oregano, and paprika. Mix until fully combined.
- Transfer the meat mixture into a loaf pan, shaping it into a loaf. Pour beef broth over the top.
- Bake in the preheated oven for 60 minutes or until the internal temperature reaches 160°F (70°C).
- Halfway through baking, sprinkle additional provolone cheese over the top of the meatloaf and return it to the oven until melted and bubbly.
- Once done, remove from the oven and let the meatloaf rest for 10 minutes before slicing.
Notes
Serve with a side of mashed potatoes or a fresh salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can substitute ground beef with ground turkey for a lighter version of the meatloaf. Adjust cooking time as necessary.