Philly Cheesesteak Meatloaf
A fun twist on a classic dish, this Philly Cheesesteak Meatloaf combines the flavors of a cheesesteak with a hearty meatloaf, perfect for family dinners or meal prep.
Ingredients
Vegetables
- 1 tablespoon oil For sautéing
- 1 onion, diced
- 1 green bell pepper, diced
- 8 ounces mushrooms, diced
- 2 cloves garlic, chopped
Meat and Binding Ingredients
- 2 pounds ground beef Use lean for a healthier option
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cheese whiz (optional) For cheesiness
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 cup panko breadcrumbs Use gluten-free for gluten-free option
Cheese
- 4 ounces provolone (optional) For topping
- 8 slices provolone For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the oil over medium heat. Add the onion, green bell pepper, and mushrooms; sauté until softened. Add the garlic and cook for an additional minute.
- In a large bowl, combine the ground beef, sautéed vegetables, salt, pepper, cheese whiz (if using), Worcestershire sauce, ketchup, eggs, and panko breadcrumbs. Mix until well combined.
- Form the mixture into a loaf shape and place it in a greased baking dish.
- Top with additional provolone slices if desired.
Cooking
- Bake in the preheated oven for approximately 1 hour, or until the meatloaf is cooked through and the internal temperature reaches 160°F (70°C).
- Allow to rest for a few minutes before slicing and serving.
Notes
Serve with mashed potatoes or a salad. To store leftovers, let the meatloaf cool completely, wrap securely, and refrigerate for about 3 to 4 days. It can also be frozen for up to 3 months. Thaw in the refrigerator before reheating.