Philly Cheesesteak Meatloaf (Print Version)
# Ingredients:
→ For the Meatloaf Base
01 -
1½ pounds lean ground beef
02 -
1 large onion, finely chopped
03 -
1 green bell pepper, finely chopped
04 -
2 cloves garlic, minced
05 -
2 tablespoons olive oil, for sautéing vegetables
06 -
1 cup breadcrumbs (plain or Italian style)
07 -
1 large egg, lightly beaten
08 -
¼ cup milk
09 -
½ teaspoon salt
10 -
¼ teaspoon freshly ground black pepper
11 -
½ teaspoon dried oregano
12 -
½ teaspoon dried basil
→ For the Cheese Filling
13 -
½ cup provolone cheese, shredded (plus extra for topping)
14 -
½ cup mozzarella cheese, shredded (plus extra for topping)
15 -
¼ cup Parmesan cheese, freshly grated
→ For the Topping
16 -
¼ cup ketchup
17 -
1 tablespoon yellow mustard
18 -
¼ cup mayonnaise
19 -
¼ cup additional shredded provolone and mozzarella cheese, combined
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper, or lightly grease a loaf pan. If using a baking sheet, the meatloaf will have more of a crust; a loaf pan will create a softer exterior.
02 -
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic in the last 30 seconds of cooking, just until fragrant. Remove from heat and set aside to cool slightly. This pre-cooking step ensures tender vegetables in the finished meatloaf.
03 -
In a large mixing bowl, combine the ground beef, cooled sautéed vegetables, breadcrumbs, beaten egg, milk, salt, pepper, oregano, and basil. Use clean hands or a fork to mix everything together until just combined, being careful not to overmix, which can make the meatloaf tough.
04 -
Gently fold in the ½ cup shredded provolone, ½ cup shredded mozzarella, and ¼ cup grated Parmesan cheese, distributing them evenly throughout the meat mixture. Reserve the additional cheese for topping.
05 -
Transfer the meatloaf mixture to your prepared baking sheet or loaf pan. Use your hands to shape it into a loaf approximately 9×5 inches if using a baking sheet. If using a loaf pan, press the mixture into the pan, smoothing the top.
06 -
In a small bowl, whisk together the ketchup, mustard, and mayonnaise until smooth and well-combined. This creamy sauce adds moisture and flavor to the top of the meatloaf.
07 -
Spread the sauce mixture evenly over the top of the meatloaf. Sprinkle the reserved shredded provolone and mozzarella cheese over the sauce, covering the entire top surface.
08 -
Place the meatloaf in the preheated oven and bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C) when tested with a meat thermometer in the center of the loaf. The cheese on top should be melted and beginning to turn golden brown.
09 -
If you'd like the cheese topping to be more golden and bubbly, switch the oven to broil for the last 2-3 minutes of cooking time. Watch carefully to prevent burning.
10 -
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute and makes the meatloaf easier to slice. Cut into thick slices and serve hot, garnished with fresh parsley if desired.
# Notes:
01 -
This meatloaf is a creative fusion of a classic Philly cheesesteak sandwich and traditional meatloaf, featuring the signature peppers, onions, and melty cheese combination that makes a great cheesesteak.
02 -
The unique creamy topping of ketchup, mustard, and mayonnaise creates a tangy sauce that complements the savory meatloaf and mimics popular cheesesteak condiments.
03 -
Leftovers make excellent sandwiches - simply slice the cold meatloaf and place between bread with additional toppings of your choice.
04 -
For a complete meal, serve with roasted potatoes, a side salad, or steamed vegetables.