Description
A bold and comforting fusion of two American favorites—classic meatloaf and Philly cheesesteak. This juicy, cheese-stuffed meatloaf is packed with sautéed onions, peppers, mushrooms, and gooey provolone, delivering a hearty, melty experience perfect for weeknight dinners or meal prepping.
Ingredients
1½ lbs ground beef (80/20 or 85/15 preferred)
1 medium onion, finely diced
1 green bell pepper, finely diced
½ cup mushrooms, finely chopped (optional)
1 tbsp olive oil
2 eggs
1 cup breadcrumbs (or almond flour for low-carb)
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper, to taste
6–8 slices provolone cheese (or shredded cheese)
Optional: additional cheese for topping
Instructions
Preheat oven to 375°F (190°C).
Sauté Veggies: In a skillet, heat olive oil over medium heat. Add onions, bell peppers, and mushrooms. Cook until soft and slightly browned (5–7 minutes). Let cool.
Make Meat Mixture: In a large bowl, combine ground beef, eggs, breadcrumbs, garlic powder, onion powder, salt, pepper, and sautéed veggies. Mix gently by hand—don’t overmix.
Assemble the Loaf: On a lined baking sheet, shape half the meat mixture into a rectangle. Layer cheese in the center. Top with remaining meat and seal edges.
Bake: Place in oven and bake for 45–55 minutes, or until internal temperature reaches 160°F (71°C).
Optional Topping: Add extra cheese on top in the last 5 minutes of baking for a golden, melty crust.
Rest: Remove from oven and let rest 10 minutes before slicing. Serve warm.
Notes
For a lighter version, use ground turkey or chicken and add moisture boosters like chopped mushrooms or broth.
Gluten-free? Swap breadcrumbs with almond flour or crushed GF crackers.
Try mini loaves in a muffin tin—bake for 20–25 mins.
Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American (Fusion)