Philly Cheese Steak Meatloaf Recipe With Melted Provolone

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Juicy ground beef meatloaf with peppers and onions, stuffed with melted provolone for a hearty Philly cheesesteak-inspired dinner.

Scale

2 lbs ground beef (80/20)

1 egg

1 cup breadcrumbs or Panko

1/2 cup milk

1 small onion, finely chopped

1 green bell pepper, diced

2 cloves garlic, minced

1 tbsp Worcestershire sauce

1 tsp smoked paprika

Salt and black pepper, to taste

1/2 cup ketchup

1/4 lb provolone cheese

1/4 lb mozzarella cheese, optional

Sautéed mushrooms, optional

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1. Preheat oven to 375°F and line a loaf pan with parchment.

2. Gently mix beef, egg, breadcrumbs, milk, onion, pepper, garlic, Worcestershire, paprika, salt, and pepper.

3. Press half the beef mixture into the pan and add provolone, optional mozzarella, and sautéed mushrooms.

4. Cover with remaining beef and completely seal the cheese inside.

5. Spread ketchup over the top and bake for 60–70 minutes, until the beef reaches 160°F.

6. Rest for 10 minutes before slicing.

This recipe uses 2 pounds of ground beef and no sausage.

Keep the cheese away from the edges to reduce leakage.

Sauté mushrooms before adding them to the filling.

Ground beef should reach 160°F internally.

Refrigerate cooked leftovers promptly and use within 3–4 days.

Find it online: https://elitesrecipes.com/philly-cheese-steak-meatloaf-recipe/