Description
Imagine the savory flavors of a Philly cheesesteak combined with the comforting texture of meatloaf. This fusion dish is juicy, cheesy, and packed with sautéed veggies—perfect for a hearty meal!
Ingredients
Scale
- 2 lbs ground beef (80/20 or 85/15)
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 8 oz mushrooms, chopped
- 2 tbsp butter
- 2 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 8 oz provolone cheese (or mozzarella)
- Salt and pepper to taste
Instructions
- Preheat Oven: Heat oven to 375°F (190°C).
- Prepare Veggies: In a skillet, melt butter over medium heat. Sauté onions, bell peppers, and mushrooms until softened (5-7 minutes). Remove from heat and let cool slightly.
- Mix Meatloaf Base: In a large bowl, combine ground beef, breadcrumbs, eggs, ketchup, Worcestershire sauce, and the sautéed vegetables. Season with salt and pepper. Mix gently until combined.
- Assemble the Meatloaf: Divide the meat mixture in half. Press one half into a loaf pan, creating a slight well in the center. Layer half the cheese over this. Add the remaining meat mixture on top and seal the edges.
- Bake: Place the loaf pan in the oven and bake for 40 minutes.
- Cheese Topping: Remove from the oven, top with the remaining cheese, and bake for another 15-20 minutes until the cheese is melted and bubbly.
- Rest and Serve: Let the meatloaf rest for 10 minutes before slicing. Serve with your favorite sides, like mashed potatoes or roasted veggies.
Notes
- Don’t Overmix: When combining the meat mixture, mix just until the ingredients are incorporated. Overmixing can make the meatloaf dense and tough.
- Use a Meat Thermometer: To ensure the meatloaf is cooked through, check that the internal temperature reaches 160°F (71°C). This ensures a safe and juicy result.
- Rest Before Slicing: Let the meatloaf rest for about 10 minutes after baking. This helps redistribute the juices, making it easier to slice without falling apart.
- Prep Time: 15 min
- Cook Time: 1 hour