Philly Cheesesteak Meatloaf
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Rest Time: 10 minutes
- Total Time: 1 hour 30 minutes
Difficulty Level: Easy
Servings: 6–8
Ingredients
For the Meatloaf
- 2 pounds lean ground beef (80/20 or 85/15)
- 1 cup Italian-style breadcrumbs
- 2 large eggs
- ½ cup whole milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Cheesesteak Filling
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 8 ounces mushrooms, finely chopped
- 2 cloves garlic, minced
Cheese
- 8 slices provolone cheese
- 1 cup shredded mozzarella (optional)
Garnish
- Fresh chopped parsley
Equipment Needed
- Large mixing bowl
- Skillet
- Loaf pan or baking sheet
- Parchment paper
- Meat thermometer
- Spatula
- Aluminum foil
Instructions
Step 1: Cook the Vegetables
Heat olive oil in a skillet over medium heat.
Add the onions, bell peppers, and mushrooms.
Cook for 6–8 minutes, stirring occasionally until softened.
Add the minced garlic and cook for another minute.
Remove from heat and let cool slightly.
Step 2: Prepare the Meat Mixture
In a large bowl combine:
- Ground beef
- Breadcrumbs
- Eggs
- Milk
- Worcestershire sauce
- Ketchup
- Garlic powder
- Onion powder
- Italian seasoning
- Salt
- Black pepper
Add the cooled vegetable mixture.
Mix gently until everything is evenly combined. Avoid overmixing to keep the meatloaf tender.
Step 3: Shape the Meatloaf
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease a loaf pan.
Press half of the meat mixture into a loaf shape.
Lay the provolone cheese slices across the center, leaving a small border around the edges.
Cover with the remaining meat mixture and seal the edges to keep the cheese inside.
Shape into an even loaf.
Step 4: Bake
Bake the meatloaf at 375°F (190°C) for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).
If desired, top with shredded mozzarella during the final 10 minutes of baking and return to the oven until melted and lightly golden.
Step 5: Rest
Remove the meatloaf from the oven and loosely tent it with foil.
Allow it to rest for 10 minutes before slicing.
Resting helps the juices redistribute, making each slice moist and easy to cut.
Step 6: Serve
Slice the meatloaf into thick portions and garnish with freshly chopped parsley.
Serve warm with your favorite side dishes.
Cooking Temperature
- Vegetable Sauté: Medium heat
- Oven Temperature: 375°F (190°C)
- Bake Time: 50–60 minutes
- Safe Internal Temperature: 160°F (71°C)
- Rest Time: 10 minutes
Tips for the Best Philly Cheesesteak Meatloaf
- Use freshly grated cheese for the smoothest melt.
- Cool the sautéed vegetables before mixing them into the meat.
- Avoid overmixing the meat mixture to prevent a dense texture.
- Use a meat thermometer for perfectly cooked meatloaf.
- Let the meatloaf rest before slicing to retain its juices.
Recipe Variations
Cheddar Cheesesteak Meatloaf
Replace provolone with sharp cheddar for a richer flavor.
Spicy Version
Add diced jalapeños, crushed red pepper flakes, or pepper jack cheese.
Bacon Philly Meatloaf
Mix cooked, crumbled bacon into the meat mixture or wrap the loaf with bacon before baking.
Turkey Cheesesteak Meatloaf
Substitute lean ground turkey for a lighter option. Because turkey is leaner, avoid overbaking and consider adding an extra tablespoon of milk to help keep the meatloaf moist.
Mushroom Lover’s Version
Double the mushrooms and add a teaspoon of fresh thyme for extra earthy flavor.
Serving Suggestions
This hearty meatloaf pairs well with a variety of side dishes, including:
- Creamy mashed potatoes
- Garlic mashed cauliflower
- Roasted broccoli
- Green beans
- Buttered corn
- Macaroni and cheese
- Garlic bread
- Dinner rolls
- Caesar salad
- Coleslaw
- Roasted Brussels sprouts
- Sweet potato fries
For a fun twist, use leftover slices in toasted sandwich rolls with extra provolone and sautéed onions to create a delicious Philly cheesesteak-inspired sandwich.
Storage Instructions
Allow the meatloaf to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual slices tightly and freeze for up to 3 months.
Reheat in a 325°F (165°C) oven until heated through, or microwave individual portions in short intervals.
Make-Ahead Tips
Assemble the meatloaf up to one day in advance and keep it covered in the refrigerator until ready to bake.
You can also freeze the unbaked meatloaf. Thaw it overnight in the refrigerator before baking as directed.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Ground turkey works well, though the texture will be slightly lighter. Ensure it reaches an internal temperature of 165°F (74°C).
What cheese is best?
Provolone is the traditional choice for Philly cheesesteak flavor, but mozzarella, white American, Swiss, or cheddar also work well.
Can I make this gluten-free?
Yes. Simply substitute gluten-free breadcrumbs and check that your Worcestershire sauce is gluten-free.
Why is my meatloaf falling apart?
Too little binder or slicing before the meatloaf has rested can cause it to crumble. Using eggs, breadcrumbs, and allowing the loaf to rest helps it hold together.
Can I prepare it ahead?
Absolutely. It can be assembled the night before, refrigerated, and baked fresh the next day.
Final Thoughts
This Philly Cheesesteak Meatloaf brings together everything people love about a classic cheesesteak—savory beef, tender peppers and onions, mushrooms, and melted provolone—in a comforting meatloaf that’s easy to prepare and perfect for family dinners. The flavorful filling, juicy texture, and cheesy center make every bite satisfying, while the leftovers are just as delicious the next day. Whether you’re serving it for a cozy weeknight meal or a weekend gathering, this recipe is sure to become a regular favorite in your kitchen.
Nutrition Information (Per Serving, Based on 8 Servings)
- Calories: 430
- Protein: 32 g
- Carbohydrates: 11 g
- Fat: 29 g
- Saturated Fat: 11 g
- Cholesterol: 145 mg
- Sodium: 620 mg
- Potassium: 520 mg
- Fiber: 1 g
- Sugar: 3 g
- Calcium: 20% of the Daily Value
- Iron: 20% of the Daily Value
