Philly Cheesesteak Meatloaf

This Philly Cheesesteak Meatloaf combines the savory flavors of a cheesesteak sandwich with the comfort of a classic meatloaf. Juicy ground beef is mixed with sautéed peppers, onions, and mushrooms, then layered with melted provolone cheese for a cheesy, flavorful dinner the whole family will love. Serve it with mashed potatoes, roasted veggies, or even in a sandwich bun for the ultimate meal.

Ingredients

• 2 lbs ground beef (85/15 recommended)

• 1 green bell pepper, diced

• 1 onion, diced

• 1 cup mushrooms, chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1½ cups breadcrumbs

• 2 eggs, lightly beaten

• ½ cup milk

• 2 tbsp Worcestershire sauce

• 2 tsp salt

• 1 tsp black pepper

• 8 slices provolone cheese

Instructions

Prep the Veggies

• Heat olive oil in a skillet over medium heat.

• Sauté onion, bell pepper, mushrooms, and garlic until softened (about 5 minutes).

• Let cool slightly.

Mix the Meatloaf

• In a large bowl, combine ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, salt, and pepper.

• Stir in sautéed vegetables until evenly mixed.

Assemble the Meatloaf

• Preheat oven to 375°F (190°C).

• Line a loaf pan with parchment paper or lightly grease it.

• Spread half the meat mixture into the pan.

• Layer with 4 slices of provolone cheese.

• Add the remaining meat mixture on top and press down evenly.

• Place the remaining 4 slices of provolone over the top.

Bake

• Bake uncovered for 45–50 minutes, until cooked through (internal temp 160°F / 71°C).

• Rest for 10 minutes before slicing.

Serving Suggestions

• Serve with mashed potatoes and green beans for a comforting dinner.

• Slice leftovers and make meatloaf sandwiches on hoagie rolls.

• Add a drizzle of cheese sauce for extra cheesesteak vibes.

Storage & Reheating

• Store leftovers in the fridge for up to 4 days.

• Freeze slices individually for up to 2 months.

• Reheat in the oven at 350°F or microwave in short bursts.