Philly Cheesesteak Meatloaf with green bell bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.
Yield8 servings
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
CourseMain Course
AuthorSabrina Snyder


  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 8 ounces brown mushrooms minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 pounds lean ground beef 80/20 or 85/15
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 8 ounces Provolone Cheese Slices


  • Preheat the oven to 375 degrees and spray a large loaf pan with cooking spray.
  • In a large skillet, add the butter and the onions and bell peppers, mushrooms, salt and pepper.
  • Let brown for1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  • Let cool for five minutes.
  • In a large bowl add the ground beef, ketchup,Worcestershire sauce, eggs, panko breadcrumbs and the cooled vegetable mixture.
  • Add half the mixture to your loaf pan then add half of the cheese to the middle of the pan in a 2 inch wide section (I cut the slices into thirds for the right width).
  • Cover with the rest of the meat and form into a rounded top loaf shape.
  • Cook for 40 minutes, then pull out of the oven, cover with remaining cheese and put back in.
  • Cook for 15-20 minutes, then let rest for 10 minutes before cutting.


Calories: 347kcal | Carbohydrates: 11g | Protein: 34g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 138mg | Sodium: 642mg | Potassium: 680mg | Fiber: 1g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 13.7mg | Calcium: 259mg | Iron: 3.8mg
Keyword: Philly Cheesesteak Meatloaf


Leave a Reply

Your email address will not be published. Required fields are marked *