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Philly Cheesesteak Meatloaf

This unique twist on classic meatloaf combines the flavors of a traditional Philly cheesesteak into a hearty dish that’s sure to please. The savory mixture of ground beef, bell peppers, onions, and provolone cheese is baked to perfection, making for a flavorful meal that's perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 380 kcal

Equipment

  • 1 large mixing bowl
  • 1 9x5 inch loaf pan
  • 1 skillet
  • 1 measuring cups
  • 1 measuring spoons
  • 1 aluminum foil
  • 1 meat thermometer (optional)

Ingredients
  

  • 1 ½ pounds ground beef
  • 1 cup breadcrumbs
  • 2 large eggs
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces provolone cheese, shredded
  • ½ cup beef broth
  • Fresh parsley for garnish (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a skillet over medium heat, sauté the diced onion and bell pepper until they are soft, about 5-7 minutes. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, sautéed onion and bell pepper, garlic powder, Worcestershire sauce, salt, and black pepper. Mix well until combined.
  • Add half of the shredded provolone cheese into the meat mixture and mix until evenly distributed.
  • Transfer the meat mixture into the prepared loaf pan, shaping it into a loaf form. Pour the beef broth around the loaf in the pan.
  • Top the meatloaf with the remaining provolone cheese.
  • Cover the loaf with aluminum foil and bake in the preheated oven for 45 minutes.
  • Remove the foil and continue baking for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).
  • Let the meatloaf cool for 10 minutes before slicing. Garnish with fresh parsley if desired.

Notes

This meatloaf is great served with mashed potatoes or a green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
For extra cheesiness, you can mix an additional 2 ounces of provolone into the meat mixture.