Philly Cheesesteak Meatloaf (Printable Version)
Savor ground beef, creamy provolone, and sweet peppers coming together in a cheesy Philly-style comfort meal.
# What You'll Need:
→ Meat and Dairy
01 -
100 g provolone, shredded
02 -
450 g beef, ground (80% lean)
03 -
60 ml full-fat milk
04 -
30 g Parmesan, grated
→ Vegetables
05 -
225 g mushrooms, sliced
06 -
1 diced medium onion
07 -
1 diced green bell pepper
→ Binders and Seasoning
08 -
Salt, add as much as you like
09 -
Ground black pepper, your call
10 -
60 g breadcrumbs
# Step-by-Step Guide:
01 -
Let the finished loaf chill in its pan for about 10 minutes. Cut it up while it's still warm and dig in for the best taste and texture.
02 -
Flip the oven to 175°C. Lightly oil your loaf pan so nothing sticks.
03 -
Toss the beef, Parmesan, milk, breadcrumbs, salt, and black pepper into a big bowl. Don’t go wild—just mix until it comes together.
04 -
Dump the mix into the pan. Smooth the top, then carve a shallow groove down the center so the stuffing can fit in.
05 -
Throw some oil or butter in a skillet over medium-high heat. Add onions, peppers, and mushrooms. Sauté for 5 to 7 minutes until they’re soft and smell awesome.
06 -
Pack the hot veggies into the groove you made. Sprinkle loads of shredded provolone all over the top until it’s fully blanketed.
07 -
Slide the pan into the middle rack. Let it bake for about an hour or until the inside hits 71°C and the cheese is all bubbly with a golden crust.
# Additional Notes:
01 -
Chilling the loaf just a bit makes slicing tidy and keeps it juicy.