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.