Imagine the savory flavors of a classic Philly cheesesteak sandwich transformed into a hearty, comforting meatloaf. This Philly Cheesesteak Meatloaf brings together all the beloved elements of the iconic sandwich – tender beef, caramelized onions, sautéed peppers, and gooey provolone cheese – in a family-friendly dinner that’s sure to become a regular request at your table.
What makes this recipe special is how it captures the essence of street food in a homey, sliceable form. The meatloaf stays incredibly juicy while developing a beautiful crust on the outside, and each bite delivers that perfect balance of meat, vegetables, and melted cheese that makes the original sandwich so irresistible.
Why You’ll Love This
- Combines two comfort food classics – Philly cheesesteaks and meatloaf – into one delicious meal
- Prep takes just 15 minutes, with the oven doing most of the work
- Makes excellent leftovers for sandwiches the next day
- Kid-friendly way to incorporate vegetables into dinner
- Impressive enough for company but easy enough for weeknights
Ingredients
- 1½ pounds lean ground beef
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, for sautéing vegetables
- 1 cup breadcrumbs (plain or Italian style)
- 1 large egg, lightly beaten
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup provolone cheese, shredded (plus extra for topping)
- ½ cup mozzarella cheese, shredded (plus extra for topping)
- ¼ cup Parmesan cheese, freshly grated
- ¼ cup ketchup
- 1 tablespoon yellow mustard
- ¼ cup mayonnaise
- ¼ cup additional shredded provolone and mozzarella cheese, combined
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper, or lightly grease a loaf pan. If using a baking sheet, the meatloaf will have more of a crust; a loaf pan will create a softer exterior.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic in the last 30 seconds of cooking, just until fragrant. Remove from heat and set aside to cool slightly. This pre-cooking step ensures tender vegetables in the finished meatloaf.
- In a large mixing bowl, combine the ground beef, cooled sautéed vegetables, breadcrumbs, beaten egg, milk, salt, pepper, oregano, and basil. Use clean hands or a fork to mix everything together until just combined, being careful not to overmix, which can make the meatloaf tough.
- Gently fold in the ½ cup shredded provolone, ½ cup shredded mozzarella, and ¼ cup grated Parmesan cheese, distributing them evenly throughout the meat mixture. Reserve the additional cheese for topping.
- Transfer the meatloaf mixture to your prepared baking sheet or loaf pan. Use your hands to shape it into a loaf approximately 9×5 inches if using a baking sheet. If using a loaf pan, press the mixture into the pan, smoothing the top.
- In a small bowl, whisk together the ketchup, mustard, and mayonnaise until smooth and well-combined. This creamy sauce adds moisture and flavor to the top of the meatloaf.
- Spread the sauce mixture evenly over the top of the meatloaf. Sprinkle the reserved shredded provolone and mozzarella cheese over the sauce, covering the entire top surface.
- Place the meatloaf in the preheated oven and bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C) when tested with a meat thermometer in the center of the loaf. The cheese on top should be melted and beginning to turn golden brown.
- If you’d like the cheese topping to be more golden and bubbly, switch the oven to broil for the last 2-3 minutes of cooking time. Watch carefully to prevent burning.
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute and makes the meatloaf easier to slice. Cut into thick slices and serve hot, garnished with fresh parsley if desired.
Tips & Variations
- For an authentic cheesesteak flavor, try using thinly sliced provolone from the deli counter instead of pre-packaged slices.
- Add a tablespoon of steak seasoning to the meat mixture for an extra flavor boost.
- Substitute ground turkey for a lighter version, but add a tablespoon of olive oil to the mixture to maintain moisture.
- For heat lovers, add a diced jalapeño or a few dashes of hot sauce to the vegetable mixture.
- Make mini meatloaves in a muffin tin for faster cooking and built-in portion control – just reduce baking time to about 20 minutes.
- For a make-ahead option, prepare the meatloaf up to a day in advance, refrigerate, and add an extra 10 minutes to the baking time.
Serving Suggestions
This Philly Cheesesteak Meatloaf pairs beautifully with classic sides like creamy mashed potatoes or roasted garlic parmesan potatoes. For a lighter option, serve with a simple green salad or steamed vegetables.
Want to embrace the sandwich inspiration? Serve thick slices of the meatloaf on toasted hoagie rolls with extra melted cheese for the ultimate meatloaf sandwich experience. A side of sweet potato fries completes this comforting meal.
Notes
- The meatloaf is done when it reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.
- Leftovers will keep in the refrigerator for up to 4 days in an airtight container.
- This meatloaf freezes beautifully – wrap individual slices tightly and freeze for up to 3 months for quick weeknight meals.
- If the top is browning too quickly, loosely cover with foil during baking.
FAQs
Can I use ground turkey instead of beef?
Yes! Ground turkey works well, but since it’s leaner, add a tablespoon of olive oil to the mixture and check for doneness a few minutes earlier as it can dry out more quickly than beef.
What can I substitute for provolone cheese?
Traditional Philly cheesesteaks often use American cheese or Cheez Whiz. For this recipe, American, white cheddar, or mozzarella would all work nicely as substitutes.
Can I make this meatloaf ahead of time?
Absolutely! You can prepare the meatloaf up to 24 hours ahead and refrigerate it unbaked. When ready to cook, add about 10 minutes to the baking time since you’re starting with cold meat.
How do I prevent my meatloaf from being too dry?
Use ground beef with at least 15-20% fat content, don’t overmix the ingredients, and avoid overcooking. The vegetables and cheese in this recipe also help keep the meatloaf moist.
[recipe_card]
