Go Back

Philly Cheesesteak Meatloaf

A hearty and comforting meatloaf filled with classic cheesesteak flavors, featuring tender beef, sautéed peppers and onions, and gooey provolone cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 2 pounds Ground beef (80 to 85 percent lean) Keeps the meatloaf juicy.
  • 1 Bell pepper (green preferred) Classic flavor; use red or yellow for sweetness.
  • 1 Onion (yellow or sweet) Adds sweetness and flavor.
  • 2 cloves Garlic (minced) For punchy flavor.
  • 1 cup Bread crumbs or crushed crackers Helps bind the meatloaf.
  • 1/2 cup Milk or beef broth Adds moisture.
  • 2 Eggs Holds everything together.
  • 2 tablespoons Worcestershire sauce Adds depth of flavor.
  • 8 ounces Provolone cheese Classic choice for cheesesteak.
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1/2 teaspoon Smoked paprika For extra flavor.
Optional Glaze
  • 1/4 cup Ketchup Use for glazing.
  • 1 tablespoon Brown sugar For sweetness in the glaze.
  • 1 tablespoon Worcestershire sauce Enhances the glaze flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a loaf pan with parchment or lightly oil it.
  2. If shaping a freeform loaf, use a sheet pan.
  3. Sauté peppers and onions in a little oil over medium heat until soft and lightly golden, about 7 to 9 minutes. Add garlic and cook one minute more. Let cool.
Mixing Ingredients
  1. In a large bowl, combine beef, bread crumbs, milk, eggs, Worcestershire sauce, salt, black pepper, and smoked paprika.
  2. Mix gently with hands or a fork, just until it comes together.
Assembly
  1. Press half of the meat mixture into the pan.
  2. Add a layer of provolone cheese, then the cooled peppers and onions.
  3. Top with more cheese and then the remaining meat mixture. Seal the edges.
Baking
  1. Bake for 55 to 65 minutes until the internal temperature reads 160°F.
  2. Let it rest for 10 minutes before slicing.
  3. Optional: Brush the glaze on during the last 10 minutes of baking.

Notes

For an extra twist, consider using a mix of cheeses or add other spices and herbs as desired. Pat sautéed peppers and onions dry if too moist to avoid sogginess.