Ingredients
Scale
- 2 lbs lean ground beef (80/20 recommended)
- 1 large green bell pepper, diced
- 1 large onion, diced (reserve half for topping)
- 1 cup fresh mushrooms, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup milk
- 1 tbsp soy sauce (low sodium, for umami)
- 1 tsp apple cider vinegar (for tang)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- 10-12 slices provolone cheese
- 2 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a large baking sheet or line a loaf pan with parchment paper, leaving an overhang to easily lift the meatloaf out later if using a pan.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the diced onion, the diced green bell pepper, and sliced mushrooms (if using). Sauté for 5-7 minutes until vegetables are softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the ground beef, cooled sautéed vegetables, breadcrumbs, beaten egg, milk, soy sauce, apple cider vinegar, dried oregano, garlic powder, salt, and black pepper. Use your hands to gently mix until all ingredients are just combined. Be careful not to overmix, as this can make the meatloaf tough.
- Form the meat mixture into a loaf shape (approximately 9×5 inches) on the prepared baking sheet or press it evenly into the loaf pan. Bake for 50-60 minutes, or until an internal temperature of 150°F (65°C) is reached.
- While the meatloaf is baking, heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the reserved half of the diced onion and sauté for 5-7 minutes until caramelized and tender. Set aside.
- After 50-60 minutes, remove the meatloaf from the oven. Arrange the provolone cheese slices evenly over the top of the meatloaf, slightly overlapping. Scatter the caramelized onions over the cheese. Return to the oven and bake for another 10-15 minutes, or until the cheese is bubbly and melted and the internal temperature of the meatloaf reaches 160°F (71°C).
- Once baked, remove the Philly Cheesesteak Meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result. Slice and serve hot.
Notes
For an extra kick, a pinch of red pepper flakes can be added to the sautéed vegetables. Serve this incredible meatloaf with a side of creamy mashed potatoes, crispy onion rings, or even sliced on toasted hoagie rolls for a true ‘cheesesteak’ experience. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also makes fantastic cold-cut sandwiches the next day!
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1/6 of loaf
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg