Philly Cheesesteak Meatloaf Recipe
A classic meatloaf with the flavors of a Philly cheesesteak: sautéed peppers and onions, steak seasoning, and a melty provolone center. Easy to make and great for dinner or leftover sandwiches.
Servings: 8 Servings
Calories: 463kcal
Equipment
- 1 Loaf Pan 9 by 5 inches
Ingredients
For the meatloaf
- 2 pounds Ground Beef 80/20
- 1 tablespoon Olive Oil
- 1 Yellow Onion medium, finely diced
- 1 Green Bell Pepper finely diced
- 1 Red Bell Pepper finely diced
- 3 cloves Garlic minced
- 1 teaspoon Salt optional (steak seasoning is salty)
- ½ teaspoon Black Pepper
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Steak Seasoning
- 2 Eggs large
- 1 cup Breadcrumbs plain
- ½ cup Milk
- 2 tablespoons Ketchup
- 8 ounces Provolone Cheese divided
For the topping
- 2 tablespoons Ketchup
- 1 tablespoon Worcestershire Sauce
Instructions
- Preheat the oven to 350°F. Line a 9 by 5 loaf pan with parchment paper, or lightly grease it with cooking oil or nonstick spray.
- Heat the olive oil in a skillet over medium heat. Add the onion and peppers and cook for 5 to 7 minutes, until softened.
- Stir in the garlic and cook for 30 seconds, until fragrant. Take the skillet off the heat and let the vegetables cool slightly.
- In a large bowl, combine the ground beef, cooled vegetables, steak seasoning, pepper, Worcestershire sauce, eggs, breadcrumbs, milk, ketchup, and salt (if using). Mix gently, just until combined.
- Press half of the meat mixture into the prepared loaf pan. Make an indent down the center for the cheese.
- Lay a layer of provolone down the center, leaving a border around the edges. Use about two-thirds of the cheese for the center.
- Top with the remaining meat mixture and gently press to seal the cheese inside.
- Stir the ketchup and Worcestershire sauce together for the glaze and spread it over the top.
- Bake for 55 to 60 minutes, until the internal temperature reaches 160°F.
- Sprinkle the remaining provolone over the top and bake for 5 to 10 more minutes, until the cheese is melted.
- Rest the meatloaf for 10 minutes before slicing and serving.
Notes
Cheese - Use about two-thirds of the 8-ounce package in the center. Don't overpack it or the cheese will clump. Use the remaining cheese on top. White American cheese or mozzarella can also be used. Use sliced cheese cut into halves, strips, or shredded.
Salt - The added salt is optional because steak seasoning is salty.
Refrigerate - Cover and store for 3 to 4 days.
Freeze - Wrap slices individually, place in a freezer zip-top bag, and freeze for 2 to 3 months. Thaw overnight in the fridge.
Reheating - Reheat in a skillet, air fryer, or microwave. Reheating time depends on slice thickness.
Nutrition
Calories: 463kcal | Carbohydrates: 17g | Protein: 33g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 799mg | Potassium: 569mg | Fiber: 2g | Sugar: 5g | Vitamin A: 909IU | Vitamin C: 33mg | Calcium: 299mg | Iron: 4mg