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Close-up of a homemade Philly cheesesteak meatloaf, topped with melted mozzarella and cheddar cheese, sprinkled with fresh parsley. The meatloaf is sliced to reveal juicy ground beef and colorful bell peppers, served on a black plate with a rustic background.

Philly Cheesesteak Meatloaf

A mouthwatering fusion of two comfort food favorites—this Philly Cheesesteak Meatloaf combines juicy ground beef, sautéed peppers and onions, and melted provolone into a satisfying, family-approved dinner.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Best Philly Cheesesteak meatloaf recipe, Easy Philly Cheesesteak meatloaf, Philly Cheesesteak Meatloaf, Philly Cheesesteak meatloaf Incredible Recipes, Philly cheesesteak meatloaf pioneer woman, Philly cheesesteak meatloaf recipe, Philly Cheesesteak Meatloaf slow cooker
Prep Time: 20 minutes
Cook Time: 1 hour
Rest Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 520kcal
Cost: $17

Equipment

  • Loaf pan (9x5") (Standard size for baking)
  • Mixing bowl (For combining meat mixture)
  • Skillet (For sautéing veggies)
  • Meat thermometer (To check doneness (160°F))
  • Cutting board (For prepping vegetables)
  • Sharp knife (For chopping vegetables)
  • Measuring cups & spoons (For ingredients)
  • Aluminum foil (Optional, for tenting)

Ingredients

For the Meatloaf Base:

  • 1.5 lb Ground beef - 80/20 for best flavor
  • ¾ cup Italian breadcrumbs
  • 2 Eggs - Lightly beaten
  • 1.5 tablespoon Worcestershire sauce
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 tablespoon Beef broth - For moisture

For the Philly Filling:

  • 1 Green bell pepper - Diced
  • 1 Red bell pepper - Diced
  • 1 Yellow onion - Diced
  • ½ cup Mushrooms - Sliced, optional
  • 1 tablespoon Olive oil - For sautéing
  • 4-6 Provolone slices - Divided
  • 2-3 American cheese slices - Optional

For Serving (Optional):

  • 2-3 Provolone slices - For topping
  • 1 tablespoon Fresh parsley - Chopped, for garnish
  • Au jus or gravy - For serving

Instructions

  • Heat olive oil in a skillet over medium heat. Sauté diced peppers and onions for 5–7 minutes until softened. Add mushrooms (if using), cook 2–3 minutes more. Season with salt and pepper. Let cool completely.
  • In a large bowl, combine ground beef, breadcrumbs, eggs, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Gently fold in cooled sautéed vegetables and 2 tablespoon beef broth. Do not overmix.
  • Press half of the meat mixture into the loaf pan. Layer with 2–3 slices of provolone and optional American cheese. Top with the remaining meat, pressing to seal and shaping into a loaf. Create a shallow indent for cheese topping later.
  • Bake the loaf uncovered at 350°F for 40 minutes. Drain excess fat if necessary.
  • Layer remaining cheese slices over the top of the meatloaf. Return to oven and bake for 15–20 minutes more, or until internal temp reaches 160°F.
  • Let meatloaf rest for 10–15 minutes before slicing to allow juices to redistribute.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 520kcal (26%) | Carbohydrates: 12g (4%) | Protein: 35g (70%) | Fat: 36g (55%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 145mg (48%) | Sodium: 720mg (31%) | Potassium: 480mg (14%) | Fiber: 1.5g (6%) | Sugar: 3g (3%) | Vitamin A: 750IU (15%) | Vitamin C: 24mg (29%) | Calcium: 220mg (22%) | Iron: 3.5mg (19%)
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