Why Make This Philly Cheesesteak Meatloaf
If you love the classic flavors of a Philly cheesesteak, you’ll adore this Philly Cheesesteak Meatloaf! This dish takes the beloved sandwich and transforms it into a hearty meatloaf that’s perfect for family dinners or casual gatherings. The blend of seasoned ground beef, melty provolone, and sautéed peppers and onions creates a delightful combination that is both comforting and satisfying. Plus, it’s an excellent way to incorporate some favorite flavors into a new and exciting format. You’ll impress everyone at the table with this fun twist that brings everyone’s beloved cheesesteak right into a simple loaf!
How to Make Philly Cheesesteak Meatloaf
Making Philly Cheesesteak Meatloaf is simpler than you might think. The key is to gather fresh ingredients and follow a few straightforward steps. You’ll sauté the veggies first to bring out their sweetness, then mix everything together, layering the provolone cheese right inside. The result is a deliciously moist meatloaf that oozes cheesy goodness with every slice. You’ll love how easy it is to prepare, but the flavor will make it seem as if you’ve spent hours in the kitchen.
Ingredients
- 2 pounds ground beef (80/20 blend for best flavor)
- 1 cup breadcrumbs (plain or Italian-style)
- 1 large egg
- 1/2 cup whole milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 green bell pepper (diced small)
- 1 small yellow onion (diced small)
- 1 tablespoon olive oil
- 8 slices provolone cheese (divided: 4 for filling, 4 for topping)
- Fresh parsley (for garnish, optional)
Directions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a medium skillet over medium heat. Add the diced green bell pepper and onion, cooking for 5-6 minutes until softened and slightly golden. Remove from heat and let them cool for about 5 minutes.
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, whole milk, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently with your hands until just combined—no dry breadcrumbs should be visible. Be careful not to overmix!
- Press half of the meat mixture evenly into the bottom of a 9×5-inch loaf pan, creating a slight well in the center.
- Layer 4 slices of provolone cheese over the meat, leaving a 1/2-inch border around the edges.
- Spread the cooled pepper and onion mixture on top of the cheese.
- Add the remaining meat mixture on top, pressing gently around the edges to seal in the filling.
- Bake uncovered in the preheated oven for 45-50 minutes, or until the internal temperature reaches 160°F. The top should be nicely browned, and the edges should start to pull away from the pan.
- In the last 5 minutes of baking, layer the remaining 4 provolone slices on top of the meatloaf and return to the oven until it’s melted and bubbly.
- Allow the meatloaf to rest for 10 minutes before slicing. Use a sharp serrated knife and wipe between slices for clean cuts. If desired, garnish with fresh parsley.
Nutritional Information
- Serving Size: 1 slice
- Calories: 300
- Total Fat: 19g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 700mg
- Total Carbohydrates: 9g
- Dietary Fiber: 0.5g
- Sugars: 1g
- Protein: 25g
How to Serve Philly Cheesesteak Meatloaf
Philly Cheesesteak Meatloaf makes a fantastic centerpiece for family dinners. Serve it hot from the oven with a side of mashed potatoes or a fresh salad. You can also slice it and serve it in between crusty bread for a delightful twist on a meatloaf sandwich. Drizzle some additional Worcestershire or a spicy mustard for an extra kick. It’s perfect for game day or a casual weeknight meal.
How to Store Philly Cheesesteak Meatloaf
To store leftover Philly Cheesesteak Meatloaf, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze it for longer storage—just slice the meatloaf first, then place individual pieces in airtight containers. It can be frozen for up to 3 months. Reheat slices in the oven or microwave until warmed through.
Expert Tips for Perfect Philly Cheesesteak Meatloaf
- Use an 80/20 ground beef blend for the best flavor and moisture. Leaner meat may result in a drier loaf.
- If provolone isn’t available, substitute it with mozzarella or cheddar for a different flavor profile.
- To keep the moisture level high, let the meat mixture rest in the pan for a few minutes before placing it in the oven.
- For added flavor, sprinkle some Italian seasoning or add crushed red pepper flakes to the meat mixture.
Delicious Variations
- Mushroom and Swiss: Replace the provolone with Swiss cheese and add sautéed mushrooms for an earthy twist.
- BBQ Meatloaf: Mix your favorite barbecue sauce into the beef mixture and top with shredded cheddar for a smoky flavor.
- Tex-Mex Style: Add diced jalapeños and cheddar cheese, then serve with salsa on the side for a spicy version.
Frequently Asked Questions
Can I use turkey instead of beef for this recipe?
Yes, you can certainly use ground turkey. Opt for a blend with some fat (like 85/15) to ensure the meatloaf remains juicy.
Can I prepare the meatloaf ahead of time?
Absolutely! You can prepare the meat mixture ahead of time and store it in the fridge for up to 24 hours. Assemble the meatloaf and bake it when ready to serve.
What should I do if my meatloaf is too dry?
If you find your meatloaf comes out dry, try adding a bit more milk or Worcestershire sauce to your mixture next time. Another tip is to cover the meatloaf with foil during baking to retain moisture.
Conclusion
Philly Cheesesteak Meatloaf is not just a dish; it’s an experience filled with flavors that everyone loves. It’s easy to prepare, perfect for feeding a crowd, and offers the chance to enjoy that classic cheesesteak flavor in a new way. Whether it’s a family meal or a gathering with friends, this recipe is sure to be a hit. So give it a try and bring a taste of Philly into your kitchen. Happy cooking!
Philly Cheesesteak Meatloaf
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a medium skillet over medium heat. Add the diced green bell pepper and onion, cooking for 5-6 minutes until softened and slightly golden. Remove from heat and let them cool for about 5 minutes.
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, whole milk, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently with your hands until just combined—no dry breadcrumbs should be visible. Be careful not to overmix!
- Press half of the meat mixture evenly into the bottom of a 9×5-inch loaf pan, creating a slight well in the center.
- Layer 4 slices of provolone cheese over the meat, leaving a 1/2-inch border around the edges.
- Spread the cooled pepper and onion mixture on top of the cheese.
- Add the remaining meat mixture on top, pressing gently around the edges to seal in the filling.
- Bake uncovered in the preheated oven for 45-50 minutes, or until the internal temperature reaches 160°F. The top should be nicely browned, and the edges should start to pull away from the pan.
- In the last 5 minutes of baking, layer the remaining 4 provolone slices on top of the meatloaf and return to the oven until it’s melted and bubbly.
- Allow the meatloaf to rest for 10 minutes before slicing. Use a sharp serrated knife and wipe between slices for clean cuts. If desired, garnish with fresh parsley.