Oh my goodness, let me tell you about this Philly Cheesesteak Meatloaf! It’s such a comforting dish that combines my love for classic meatloaf with all those yummy flavors of a cheesesteak. Just picture this: a juicy meatloaf filled with tender pieces of beef, sautéed onions, and gooey melted cheese. It’s like having dinner and your favorite sandwich all in one, and it absolutely fills the house with the most mouthwatering aroma!
This is a recipe that my family has fallen head over heels for. It’s perfect for those busy weeknights when you want something hearty and delicious but don’t want to spend hours in the kitchen. Plus, it’s a hit with kids, too! You can serve it with your favorite sides, like mashed potatoes or a fresh salad. Trust me, once you try this, it might just become a regular on your dinner rotation. If you’re interested, you might also want to check out my Italian Meatball recipe for another twist on a classic favorite. Happy cooking!
Why You’ll Love This Philly Cheesesteak Meatloaf
- Ultimate comfort food with a cheesy twist
- Flavor-packed with sautéed onions, bell peppers, and mushrooms
- Generous amounts of provolone and mozzarella for gooey goodness
- Easy one-pan prep—less mess and more flavor!
- Great way to sneak in veggies for picky eaters
- Perfectly juicy and holds together beautifully
- Goes wonderfully with mashed potatoes or salad
This meatloaf elevates traditional recipes with the beloved flavors of a Philly cheesesteak, making it a unique and satisfying dinner option the whole family will love!
How to Make Philly Cheesesteak Meatloaf
This Philly Cheesesteak Meatloaf is such a fun twist on a classic comfort food—it’s hearty, cheesy, and packed with flavor! It’s perfect for family dinners or impressing friends at a gathering. Trust me, every slice is a delicious surprise!
What You’ll Need:
- Ground beef – 2 pounds. I prefer using 80/20 ground beef for the perfect balance of flavor and juiciness.
- Breadcrumbs – 1 cup. I like plain breadcrumbs, but feel free to use Italian seasoned for an extra kick.
- Diced onion – 1/2 cup. Yellow onions work beautifully here for their sweetness.
- Diced green bell pepper – 1/2 cup. You can swap with red or yellow peppers for a sweeter taste!
- Diced mushrooms – 1/2 cup. Fresh mushrooms add a lovely earthy flavor; I go for cremini or button mushrooms.
- Garlic – 2 cloves, minced, for added depth and aroma.
- Large eggs – 2 to bind everything together.
- Worcestershire sauce – 1/2 cup. This brings out fantastic umami flavors—Heinz is a great choice!
- Salt and black pepper – 1 teaspoon salt and 1/2 teaspoon pepper to enhance the overall taste.
- Provolone cheese – 1 cup, shredded. This cheese melts beautifully; I love using aged provolone for a bolder flavor.
- Mozzarella cheese – 1 cup, shredded, for that gooey texture we all adore!
- Ketchup – 1/2 cup for topping. You can get creative with BBQ sauce for a smoky alternative.
- Fresh parsley – 1 tablespoon, chopped for a pop of color and freshness at the end.
The Directions:
- Preheat your oven to 350°F (175°C) to get things ready for this delicious creation.
- In a large skillet over medium heat, sauté the diced onion, bell pepper, mushrooms, and minced garlic until they soften up, about 5-7 minutes. Set them aside to cool a bit; we don’t want them too hot going into the meat mixture.
- In a large bowl, mix together the ground beef, breadcrumbs, cooled sautéed veggies, eggs, Worcestershire sauce, salt, and pepper until everything is well combined. Don’t be shy—get in there and use your hands!
- Shape the mixture into a loaf and place it into a greased baking dish or on a parchment-lined baking sheet. Make sure it’s nice and compact!
- Spread the ketchup evenly over the top of the meatloaf for that classic finish.
- Pop it in the oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C). It’s all about that juicy goodness!
- With about 10 minutes left in baking, sprinkle the shredded provolone and mozzarella cheese on top. Return to the oven and let that cheese get all melty and bubbly—it’s the best part!
- Once it’s done, let the meatloaf rest for about 10 minutes before slicing. This helps it hold together better when served.
- Garnish with freshly chopped parsley, slice it up, and enjoy! It pairs beautifully with mashed potatoes or a crisp side salad.
Feel free to mix up the veggies and make it your own—jalapeños for a kick or maybe even some roasted red peppers for sweetness. Happy cooking, friend! 💚
Can I Use Ground Turkey Instead of Ground Beef?
Yes, you can definitely substitute ground turkey for ground beef in this recipe! Just keep in mind that turkey is typically leaner, so you might want to add a bit more moisture, such as an extra egg or a splash of broth, to keep the meatloaf from being too dry.
What Can I Substitute for Worcestershire Sauce?
If you don’t have Worcestershire sauce on hand, you can use soy sauce as a substitute. For a homemade alternative, mix together 1 tablespoon of soy sauce, 1 teaspoon of apple cider vinegar, and a pinch of sugar. This will help mimic the savory and tangy flavor!
Can I Prepare This Meatloaf in Advance?
Absolutely! You can prepare the meat mixture and shape it into a loaf ahead of time. Just cover it with plastic wrap and refrigerate it for up to 24 hours. When you’re ready to cook, just pop it into the oven and follow the baking instructions.
How Should I Store Leftover Meatloaf?
Store any leftover meatloaf in an airtight container in the fridge for up to 4 days. To reheat, simply slice the meatloaf and warm it in the microwave or in a skillet over low heat. For the best flavor, consider adding a little ketchup or gravy on top while reheating!
