Philly Cheesesteak Meatloaf Recipe
Ingredients:
1 tablespoon olive oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1/2 cup mushrooms, finely chopped
2 cloves garlic, minced
2 pounds ground beef
1 cup breadcrumbs
1/2 cup milk
2 large eggs
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups shredded provolone cheese (divided)
1/2 cup shredded mozzarella cheese
1/4 cup ketchup (optional, for topping)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Sauté Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and mushrooms. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes. Remove from heat and let cool slightly.
Prepare Meatloaf Mixture:
In a large bowl, combine the ground beef, breadcrumbs, milk, eggs, Worcestershire sauce, salt, pepper, oregano, basil, and the sautéed vegetables. Mix until well combined.
Shape and Fill Meatloaf:
On the prepared baking sheet, shape half of the meat mixture into a loaf shape. Create a shallow well in the center of the meatloaf and fill it with 1 1/2 cups of shredded provolone cheese. Place the remaining meat mixture on top, pressing to seal the edges and encase the cheese.
Top with Cheese and Bake:
Spread the ketchup on top of the meatloaf if using. Sprinkle the remaining 1/2 cup of shredded provolone cheese and the 1/2 cup of shredded mozzarella cheese over the top of the meatloaf.
Bake:
Bake in the preheated oven for 60-70 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C). If the cheese starts to brown too quickly, cover the meatloaf with foil during the last 20 minutes of baking.
Serve:
Let the meatloaf rest for 10 minutes before slicing. Serve hot and enjoy!
