Classic Philly Cheesesteak Meatloaf (Print Version)
# Ingredients:
→ Meat and Dairy
01 -
450 g ground beef (80/20 lean to fat ratio)
02 -
60 ml whole milk
03 -
30 g grated Parmesan cheese
04 -
100 g shredded provolone cheese
→ Vegetables
05 -
1 medium onion, diced
06 -
1 green bell pepper, diced
07 -
225 g sliced mushrooms
→ Binders and Seasoning
08 -
60 g breadcrumbs
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 175°C and lightly grease a standard loaf pan to avoid sticking.
02 -
In a large mixing bowl, gently combine ground beef, breadcrumbs, grated Parmesan, milk, salt, and black pepper until just incorporated. Do not over-mix.
03 -
Press the meat mixture into the prepared loaf pan, smoothing the surface and forming a shallow channel lengthwise down the center to accommodate the filling.
04 -
Heat a drizzle of oil or a knob of butter in a skillet over medium-high heat. Sauté onion, green bell pepper, and sliced mushrooms for 5–7 minutes until softened and lightly caramelized.
05 -
Spoon the sautéed vegetables evenly into the well of the loaf, then distribute shredded provolone cheese across the top, ensuring generous coverage.
06 -
Bake in the center of the oven for 60 minutes, or until the internal temperature reaches 71°C and the cheese is golden and bubbling.
07 -
Allow the meatloaf to rest in the pan for 10 minutes. Slice and serve while hot for optimal flavor and texture.
# Notes:
01 -
Letting the meatloaf rest before slicing preserves juices and improves slice integrity.