Philly Cheesesteak Meatloaf: A Cheesy, Beefy Comfort Classic with a Twist
A hearty meatloaf inspired by the classic Philly cheesesteak—loaded with sautéed peppers, onions, and melted provolone cheese.
Ingredients
1½ lbs ground beef (80/20)
1 green bell pepper, diced
1 small onion, diced
1 garlic clove, minced
2 eggs
¾ cup panko breadcrumbs
¼ cup beef broth or milk
1 tbsp Worcestershire sauce
1½ tsp steak seasoning (or 1 tsp salt + ½ tsp pepper)
6–8 slices provolone cheese
1 tbsp olive oil
Instructions
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Sauté onion and pepper in oil until soft. Add garlic, cook 30 secs.
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In a bowl, mix beef, eggs, breadcrumbs, broth, Worcestershire, seasoning, and cooled veggies.
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On a lined baking sheet, form half the meat into a loaf. Add 4–5 slices provolone on top. Cover with remaining meat and shape into loaf.
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Bake at 375°F for 45–55 mins, or until internal temp is 160°F.
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In last 5 mins, top with remaining cheese and bake until melted.
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Rest 10 mins before slicing. Serve warm.
Notes
Use parchment-lined baking sheet for crisp edges. Customize with mushrooms or jalapeños.