It is 6pm and your family is hungry. You need a dinner that is filling and fast. This Philly Cheesesteak Meatloaf is the perfect answer for a chilly winter evening.
It delivers all the savory flavors of a classic sandwich. You get tender beef and melted cheese in every bite. This dish is high in protein and truly beginner-friendly for any home cook.
Why You Will Love This Recipe
This recipe is a total winner for busy weeknights. It uses simple pantry staples you likely have on hand. Your kids will love the hidden layer of cheese inside. It feels like a special treat but fits a modest budget. This is the ultimate soul-warming comfort food for your family.
Simple Method
Making this loaf is incredibly simple and stress-free. You just sauté the fresh veggies and mix the beef. The secret is layering the provolone right in the center. Even if you are new to cooking, you can do this. It is a fail-proof way to get dinner on the table.
Ingredients You Will Need
We use fresh produce and lean beef for the best flavor.
- 2 lbs ground beef (80/20 lean to fat ratio)
- 1 medium yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 2 cloves garlic, minced
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 8 slices provolone cheese
- 1 tbsp olive oil
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and lightly grease a 9×5-inch loaf pan.
- Heat olive oil in a skillet over medium heat; sauté onion and green bell pepper until softened, approximately 6 minutes.
- Add minced garlic to the skillet and cook for 60 seconds until fragrant, then remove from heat to cool.
- In a large mixing bowl, combine ground beef, breadcrumbs, eggs, Worcestershire sauce, salt, pepper, and the cooled vegetable mixture.
- Mix by hand until ingredients are just incorporated, being careful not to overwork the protein.
- Press exactly half of the meat mixture into the bottom of the prepared loaf pan.
- Layer 4 slices of provolone cheese over the meat, folding edges if necessary to keep the cheese from touching the pan walls.
- Top with the remaining meat mixture, pressing the edges firmly to seal the cheese inside the center.
- Bake in the center rack for 45 minutes.
- Apply the remaining 4 slices of provolone cheese to the top of the loaf.
- Return to the oven for 15 minutes or until the internal temperature reaches 160°F (71°C).
- Allow the meatloaf to rest for 10 minutes before slicing to ensure moisture retention.
Best Ways to Enjoy It
Serve this warm with a scoop of creamy mashed potatoes. A side of roasted green beans adds a fresh crunch. Pack any leftovers into containers for easy weekday lunches. Set the table, light a candle, and enjoy this cozy meal. It is perfect for a satisfying family dinner tonight.
Storage & Reheating
Store leftovers in an airtight container in your fridge. They will stay fresh for up to four days. You can also freeze individual slices for later. Reheat in a 350°F oven for about 10 minutes. This makes meal prep a breeze for your busy schedule. Always let it sit for a minute before eating.
Tips for Best Results
- Do not skip sautéing the peppers and onions first.
- Use a meat thermometer to ensure a perfect 160°F center.
- Avoid overmixing the beef to keep the texture tender.
- Let the meatloaf rest before you start slicing it.
- Seal the edges tightly to keep the cheese inside.
- Use high-quality provolone for the best gooey melt.
- Substitute ground turkey if you want a leaner option.
Ways to Switch It Up
- Add sliced mushrooms to the veggie mix for more earthiness.
- Use pepper jack cheese if you want a spicy kick.
- Make it gluten-free by using crushed pork rinds instead.
- Swap the green pepper for red pepper for a sweeter taste.
Common Questions
Why is my meatloaf falling apart?
This usually happens if the meat is overmixed or too lean. Use 80/20 beef and mix just until combined. Letting it rest for 10 minutes also helps it stay together.
Can I make this ahead of time?
Yes, you can assemble the loaf the night before. Keep it covered in the fridge until you are ready. This is a great time-saving hack for busy moms.
I hope this cozy meal brings your family together tonight. It is the perfect way to stay warm and full during the winter months. You really deserve a dinner this delicious.
— Katie Wood
Ingredients
- 2 lbs ground beef (80/20 lean to fat ratio)
- 1 medium yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 2 cloves garlic , minced
- 1 cup panko breadcrumbs
- 2 large eggs , lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 8 slices provolone cheese
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x5-inch loaf pan.
- Heat olive oil in a skillet over medium heat; sauté onion and green bell pepper until softened, approximately 6 minutes.
- Add minced garlic to the skillet and cook for 60 seconds until fragrant, then remove from heat to cool.
- In a large mixing bowl, combine ground beef, breadcrumbs, eggs, Worcestershire sauce, salt, pepper, and the cooled vegetable mixture.
- Mix by hand until ingredients are just incorporated, being careful not to overwork the protein.
- Press exactly half of the meat mixture into the bottom of the prepared loaf pan.
- Layer 4 slices of provolone cheese over the meat, folding edges if necessary to keep the cheese from touching the pan walls.
- Top with the remaining meat mixture, pressing the edges firmly to seal the cheese inside the center.
- Bake in the center rack for 45 minutes.
- Apply the remaining 4 slices of provolone cheese to the top of the loaf.
- Return to the oven for 15 minutes or until the internal temperature reaches 160°F (71°C).
- Allow the meatloaf to rest for 10 minutes before slicing to ensure moisture retention.
