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Philly Cheesesteak Meatloaf

Philly cheesesteak meatloaf is a juicy, stuffed meatloaf baked with sautéed peppers, onions, mushrooms, and provolone inside. Expect a browned ketchup-brown sugar glaze on the outside and melty cheese and vegetables in every slice.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 cup breadcrumbs
  • 2 eggs
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Filling
  • 1 tbsp butter
  • 1 green bell pepper sliced
  • 1 onion sliced
  • 8 oz mushrooms sliced
  • 4 provolone slices
Glaze
  • 3 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Cook the filling
  1. Preheat oven to 350°F.
  2. Sauté bell pepper, onion, and mushrooms in butter over medium-high heat for 5 minutes until softened, then let cool slightly.
Assemble the stuffed loaf
  1. Mix meatloaf ingredients until combined.
  2. Press half into a loaf pan.
  3. Layer provolone slices over the beef, then top with sautéed vegetables.
  4. Press remaining meat mixture over the top to seal completely.
Bake and rest
  1. Mix glaze ingredients and brush over the top.
  2. Bake 55–65 minutes until internal temperature reaches 160°F.
  3. Rest 10 minutes before slicing.

Notes

Pro tip: cool the sautéed vegetables for a few minutes so the filling doesn’t steam and loosen the seal. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until hot. Freeze cooked slices for up to 2 months if wrapped well. For a lighter option, swap half the ground beef for lean ground turkey (use the same seasoning and bake time, aiming for 160°F).