Why You’ll Love This Recipe
This meatloaf takes your favorite cheesesteak sandwich and turns it into a full meal that’s easy to make, slice, and serve. It’s juicy, cheesy, and loaded with flavor from caramelized veggies and a creamy melted cheese center. It’s also a great way to elevate a humble meatloaf into something restaurant-worthy without much extra effort.
Philly Cheesesteak Meatloaf – A Classic Twist on Two Comfort Food Favorites
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
Philly Cheesesteak Meatloaf combines all the flavors of the classic sandwich — tender beef, sautéed peppers, onions, and gooey melted cheese — baked into a hearty, flavorful meatloaf for the ultimate comfort meal.
Ingredients
- 2 lbs ground beef
- 1 tbsp olive oil
- 1 green bell pepper, finely diced
- 1 small onion, finely diced
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 cup provolone or mozzarella cheese, shredded
- 1 cup breadcrumbs
- 2 eggs, lightly beaten
- 1/4 cup milk
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 4 slices provolone cheese (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper.
- In a skillet, heat olive oil over medium heat. Add bell pepper, onion, and mushrooms; sauté for 5–7 minutes until softened. Add garlic and cook 1 minute more. Let cool slightly.
- In a large mixing bowl, combine ground beef, cooked vegetables, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and paprika. Mix gently until combined.
- Spread half of the mixture into the prepared pan. Add half the shredded cheese in the center, then cover with remaining meat mixture, sealing edges.
- Bake uncovered for 45–50 minutes, or until internal temperature reaches 160°F (71°C).
- Top with provolone slices and return to oven for 5–7 minutes, or until cheese is melted and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- For extra flavor, add a few tablespoons of steak sauce or ketchup to the meat mixture.
- Substitute provolone with Swiss or mozzarella for a different twist.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
- Leftovers make excellent sandwiches the next day.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground beef: Use lean ground beef (around 85/15) for the perfect balance of flavor and moisture.
Bell peppers: Green or red bell peppers bring sweetness and a touch of crunch that complements the beef beautifully.
Onion: A key ingredient for that authentic cheesesteak flavor—caramelized to perfection before mixing.
Garlic: Adds aromatic depth and enhances the savory base of the dish.
Provolone cheese: The classic Philly cheesesteak choice—melts smoothly inside the loaf and on top. You can also use mozzarella or white American cheese.
Eggs: Help bind the meatloaf together, ensuring it holds its shape while staying moist.
Breadcrumbs: Provide structure and prevent the meatloaf from becoming too dense. Panko or Italian-style breadcrumbs both work well.
Milk: Keeps the meat tender and moist by hydrating the breadcrumbs.
Worcestershire sauce: Adds a deep, umami flavor that enhances the beef and complements the cheese.
Salt and pepper: Essential seasonings to bring all the flavors together.
Olive oil: Used to sauté the vegetables for a richer, more layered flavor.
Directions
Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper or lightly grease it. In a skillet, heat olive oil over medium heat. Add the diced onions and bell peppers, cooking until softened and slightly caramelized, about 6–8 minutes. Add the garlic and cook for another minute before removing from heat to cool slightly.
In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, Worcestershire sauce, salt, pepper, and the cooked vegetables. Mix gently with your hands or a spoon until just combined—avoid overmixing to keep the meatloaf tender.
Divide the mixture in half and press one half into the bottom of the loaf pan. Layer provolone cheese slices on top, then cover with the remaining meat mixture, sealing the edges so the cheese stays inside. Bake for 40–45 minutes, or until the internal temperature reaches 160°F (71°C).
For an extra touch, add a few more cheese slices on top during the last 5 minutes of baking and let them melt beautifully. Rest the meatloaf for 10 minutes before slicing. Serve warm with your favorite side dishes.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 6 people and takes about 1 hour total—15 minutes for prep and 45 minutes for baking. It’s an ideal family meal or a comforting dish to make ahead for busy nights.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 325°F until warmed through, or microwave gently in 30-second intervals. You can also freeze cooked meatloaf (whole or sliced) for up to 2 months—just thaw in the refrigerator before reheating.
Variations and Customizations
Cheesy Explosion Meatloaf: Add extra layers of provolone or mozzarella inside the loaf for a more indulgent version.
Mushroom Lovers’ Twist: Sauté mushrooms with the peppers and onions for a richer, earthy flavor.
Spicy Philly Meatloaf: Add diced jalapeños or a dash of hot sauce for some kick.
Low-Carb Option: Replace breadcrumbs with crushed pork rinds or almond flour.
Turkey Cheesesteak Meatloaf: Use ground turkey instead of beef for a lighter, leaner version.
Loaded Topping: Add caramelized onions and a drizzle of cheese sauce on top after baking for an over-the-top presentation.
Bacon-Wrapped Version: Wrap the loaf in bacon before baking for an extra smoky, crispy finish.
Garlic Herb Upgrade: Mix in chopped parsley, thyme, or rosemary for a more aromatic version.
Gluten-Free Option: Use gluten-free breadcrumbs or rolled oats as a binder.
Cheesesteak Sliders: Use leftover meatloaf slices in rolls with melted cheese for mini Philly-style sandwiches.
FAQs
Can I use a different type of cheese?
Yes, mozzarella, provolone, or white American cheese all melt well and complement the beef perfectly.
How do I keep my meatloaf from drying out?
Don’t overmix the ingredients and avoid overbaking. Adding milk and breadcrumbs also keeps it moist.
Can I make this ahead of time?
Yes, assemble the meatloaf and refrigerate it (covered) up to 24 hours before baking.
What’s the best way to reheat meatloaf?
Reheat in the oven at 325°F with a splash of broth or water to retain moisture.
Can I freeze it before baking?
Absolutely. Wrap the uncooked loaf tightly in plastic wrap and foil, then freeze. Thaw overnight in the fridge before baking.
Do I need to cover it while baking?
No, but you can cover it with foil for the first 30 minutes if you prefer a softer top, then uncover to brown.
Can I add mushrooms or other vegetables?
Yes, they blend beautifully with the peppers and onions for added texture and flavor.
How do I know when it’s done?
Use a meat thermometer—160°F (71°C) means it’s cooked perfectly.
Can I make mini loaves instead?
Yes, divide the mixture into smaller pans or muffin tins and reduce bake time to 25–30 minutes.
What sides go best with this?
Mashed potatoes, roasted green beans, or garlic bread pair perfectly with this dish.
Conclusion
Philly Cheesesteak Meatloaf brings together the best of two worlds—the iconic flavor of a Philly sandwich and the heartiness of a classic meatloaf. It’s cheesy, juicy, and packed with that unmistakable comfort food satisfaction. Whether you serve it for family dinner or meal prep for the week, it’s a dish that never disappoints. Every bite delivers savory beef, melty cheese, and sautéed peppers and onions in perfect harmony—a must-try twist on tradition.
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