There is something so cozy about a warm oven on a crisp fall evening. You want a meal that feels like a big hug. This Philly Cheesesteak Meatloaf is exactly that. It brings all the flavors of your favorite sandwich into one easy dish.
The smell of sautéed onions and peppers will fill your home. It creates a warm and inviting atmosphere for your family. This recipe is simple enough for any busy weeknight. You can have a hearty dinner on the table with very little stress.
Why This Recipe Is a Winner
This recipe is a winner because it is both budget-friendly and filling. It uses simple pantry staples to create something truly special. Your family will love the gooey melted cheese on top. It is the ultimate high-protein comfort food for any busy night.
The addition of mushrooms and peppers adds extra nutrition. It is a great way to sneak in some vegetables for picky eaters. This dish is also very versatile for different diets. It is a satisfying meal that keeps everyone full for hours.
Simple Cooking Method
Making this dish is very straightforward and approachable. You just sauté the veggies and mix everything together. Even if you are a beginner, you can master this. The oven does most of the hard work for you. You will feel like a pro in the kitchen today.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Using fresh produce makes the flavors really pop.
- 2 lbs lean ground beef (90/10)
- 1 large green bell pepper, finely diced
- 1 medium yellow onion, finely diced
- 4 oz white button mushrooms, finely chopped
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 6 slices provolone cheese
Step-by-Step
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium-high heat.
- Sauté the green pepper, onion, and mushrooms for 6 minutes until softened.
- In a large mixing bowl, combine the ground beef and sautéed vegetables.
- Add the breadcrumbs, eggs, Worcestershire sauce, garlic powder, salt, and pepper.
- Mix by hand until just combined; do not overwork the meat.
- Form the mixture into a 9×5-inch loaf shape on the prepared baking sheet.
- Bake for 45 minutes.
- Remove from oven and layer the provolone cheese slices across the top.
- Return to the oven and bake for an additional 15 minutes.
- Ensure the internal temperature reaches 160°F (71°C).
- Allow the meatloaf to rest for 10 minutes before slicing.
Best Ways to Enjoy It
Serve this warm with a side of creamy mashed potatoes. A fresh green salad adds a nice, bright crunch. It is perfect for a relaxing Sunday dinner with your loved ones. Set the table and enjoy a wonderful cozy night in together.
How to Store Leftovers
Store leftovers in an airtight container in the fridge. It stays fresh for up to four days. Reheat slices in the microwave or a warm oven. This meal is great for easy weekday lunches too. You can even freeze individual slices for later use. This makes meal prep a total breeze for you.
Tips for Best Results
- Do not skip sautéing the vegetables first.
- This step removes excess moisture from the peppers and onions.
- It prevents the meatloaf from becoming too soggy.
- Use lean ground beef to avoid a greasy loaf.
- Avoid overmixing the meat to keep the texture tender.
- Let the meatloaf rest so the juices can redistribute.
- Try using fresh garden peppers for the best flavor.
- Overlap the cheese slices for total coverage on top.
Ways to Switch It Up
- Use ground turkey for a lighter, leaner version.
- Swap panko for crushed pork rinds for a low-carb option.
- Add a pinch of red pepper flakes for a spicy kick.
- Try using smoked provolone for a deeper, savory flavor.
Common Questions
Can I make this ahead of time?
Yes, you can prepare the meat mixture a day early. Keep it covered in the fridge until you are ready. This is a great time-saving tip for busy holidays.
What if I don’t have panko?
You can use regular breadcrumbs or even crushed crackers. They all work well to hold the meatloaf together. Just use whatever you have in your pantry.
How do I know it is done?
The best way is to use a meat thermometer. It should reach an internal temperature of 160°F. This ensures the beef is safe and delicious to eat.
I hope this savory meatloaf brings extra warmth to your home this season. It is a simple joy to share a good meal with family. Happy cooking!
— Katie Wood
Ingredients
- 2 lbs lean ground beef (90/10)
- 1 large green bell pepper, finely diced
- 1 medium yellow onion, finely diced
- 4 oz white button mushrooms, finely chopped
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 2 large eggs , lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 6 slices provolone cheese
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium-high heat; sauté the green pepper, onion, and mushrooms for 6 minutes until softened and moisture has reduced.
- In a large mixing bowl, combine the ground beef, sautéed vegetables, breadcrumbs, eggs, Worcestershire sauce, garlic powder, salt, and pepper.
- Mix by hand until just combined; do not overwork the meat.
- Form the mixture into a 9x5-inch loaf shape on the prepared baking sheet.
- Bake for 45 minutes.
- Remove from oven and layer the provolone cheese slices across the top of the loaf, overlapping as needed.
- Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C).
- Allow the meatloaf to rest for 10 minutes before slicing to ensure the structure sets.
