Philly Cheesesteak meatloaf with green peppers, onions and mushrooms, topped and stuffed with provolone cheese.
The Philly Cheesesteak Meatloaf is officially our new favorite meatloaf in our house. We’ve taken all the Philly Cheesesteak of the summer and this meatloaf just replaces our previous favorites.
We have a meatloaf recipe that we have been using for years and a bacon and cheese meatloaf (to be served in the fall). This recipe is 100% better than this one and I love this one. So take this recommendation as seriously as you wish. 😉
1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon of oil
1 pound of ground meat
1/2 cup of breadcrumbs
Several dashes of salt and pepper
1/2 teaspoon garlic powder
3 tablespoons Worcestershire sauce
6 slices of provolone cheese
Preheat oven to 350°F.
In a skillet, sauté onion and bell pepper in oil until tender.
In a bowl, mix these vegetables with the other ingredients, except the cheese.
Place half of this mixture in a greased loaf pan and cover with 3 of the slices of provolone cheese.
Repeat to obtain two layers of meat and cheese.
Bake in the oven for 45 minutes (the internal temperature of the meat should reach 165°F).
Let the meatloaf rest for 5 minutes before slicing and serving. Yield: 4-5 servings.