Philly Cheesesteak Meatloaf
Creamy, juicy, and packed with classic Philly flavors, this Philly Cheesesteak Meatloaf takes everything you love about a sandwich and turns it into a cozy, family-friendly dinner.
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Servings: 6 servings
Equipment
- Mixing Bowl
- Loaf Pan
- Baking Sheet
Ingredients
Ingredients
- 2 pounds Ground Beef lean cut preferred
- 1 cup Breadcrumbs plain or seasoned, room temperature
- 2 large Eggs beaten or room temperature
- 8 ounces Provolone Cheese thinly sliced
- 1 cup Bell Peppers sautéed, thinly sliced
- 1 cup Onions sautéed, thinly sliced
- 2 tablespoons Worcestershire Sauce room temperature
- 2 cloves Garlic minced
- 1 teaspoon Oregano dried
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, Worcestershire sauce, minced garlic, and oregano. Mix gently until just combined.
- Divide the meat mixture in half. Shape one half into a rectangle on your prepared baking sheet or press it into the bottom of the loaf pan to create a base about 1 to 1 1/2 inches thick.
- Layer the sautéed onions and bell peppers evenly over the meat base. Arrange the provolone cheese on top of the vegetables.
- Top with the remaining meat mixture, pressing gently to seal the edges and cover the cheese. Smooth the top for even baking.
- Bake in the preheated oven for 55 to 65 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove from the oven and let the meatloaf rest for 10 minutes before slicing to keep the juices locked in. Slice, serve, and enjoy.
Notes
Store leftovers in an airtight container for up to 3 to 4 days. For freezing, wrap cooled slices tightly and freeze for up to 3 months.