Philly Cheesesteak Meatloaf: The Ultimate Comfort Food Fusion

There’s something magical that happens when two beloved comfort foods come together. This Philly Cheesesteak Meatloaf is the perfect example – combining the hearty satisfaction of a classic meatloaf with the iconic flavors of a Philadelphia cheesesteak sandwich. The result? A mouthwatering dinner that’s guaranteed to become a family favorite.

Quick Info

• Servings: 8 slices
• Prep Time: 25 minutes
• Cooking Time: 1 hour 10 minutes
• Calories: 420 per serving
• Fat: 28g per serving

Why You’ll Love This Recipe

1. Perfect Flavor Fusion – Combines two beloved classics into one incredible dish that satisfies multiple cravings at once.
2. Make-Ahead Friendly – Prepare it in advance and bake when you’re ready, making it perfect for busy weeknights or meal prep.
3. Crowd-Pleaser – The melty cheese pulls and savory beef make this an instant hit with kids and adults alike.
4. Visually Impressive – The layered presentation creates a “wow” moment when you slice into it, making it worthy of special occasions.
5. Customizable – Easily adapt with different cheeses or add mushrooms for an even more robust flavor profile.
6. Comfort Food Perfection – Delivers that satisfying, stick-to-your-ribs quality that defines the best comfort foods.
7. Leftovers Are Amazing – Perhaps even better the next day, making it ideal for planned leftovers.

Ingredients

For the Meatloaf Base:

• 2 pounds ground beef (80/20 lean-to-fat ratio)
• 1 cup breadcrumbs
• 2 large eggs, beaten
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Philly Cheesesteak Filling:

• 1 large green bell pepper, diced
• 1 large onion, diced
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce

For the Cheese Layers:

• 3 cups shredded provolone cheese (or a mix of provolone and mozzarella)

For the Glaze:

• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce

Instructions

Sauté the Vegetables:

1. Heat a large skillet over medium heat. Add butter and allow it to melt.
2. Add the diced onions and bell peppers to the skillet. Season with salt and pepper.
3. Sauté until the vegetables are softened and slightly caramelized, about 8-10 minutes.
4. Add Worcestershire sauce to the vegetables, stir to combine, and cook for another minute.
5. Remove from heat and set aside to cool slightly.

Prepare the Meatloaf Mixture:

1. Preheat your oven to 350°F (175°C).
2. Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
3. In a large mixing bowl, combine ground beef, breadcrumbs, beaten eggs, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
4. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.

Assemble the Meatloaf:

1. Divide the meat mixture into three equal portions.
2. Press the first portion of the meat mixture into the bottom of the prepared loaf pan.
3. Sprinkle 1 cup of shredded cheese evenly over the meat layer.
4. Spread half of the sautéed vegetables over the cheese.
5. Add the second portion of meat on top of the vegetables and press down gently.
6. Add another cup of cheese and the remaining vegetables.
7. Top with the final portion of meat mixture and press down to seal the edges.

Add the Glaze and Bake:

1. In a small bowl, mix together ketchup, brown sugar, and Worcestershire sauce.
2. Spread the glaze evenly over the top of the meatloaf.
3. Bake in the preheated oven for 45 minutes.
4. Remove from oven, top with the remaining cup of cheese, and return to the oven.
5. Bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the cheese is melted and slightly golden.
6. Let the meatloaf rest for 10 minutes before slicing.

Serve:

1. Carefully lift the meatloaf out of the pan using the parchment paper overhang.
2. Garnish with freshly chopped parsley if desired.
3. Slice into thick portions and serve hot.

Recipe Notes

1. Meat Selection: While traditional meatloaf often uses a mix of meats, this recipe works best with 80/20 ground beef to capture the authentic Philly cheesesteak flavor. The fat content helps keep the meatloaf juicy.
2. Cheese Options: Provolone is traditional for Philly cheesesteaks, but you can experiment with different cheeses. A mix of provolone and mozzarella gives great stretch, while adding some white American cheese provides creaminess.
3. Make-Ahead Tips: You can assemble this meatloaf a day ahead and refrigerate it, covered, until you’re ready to bake. Allow an extra 10-15 minutes of cooking time if baking from cold.
4. Freezer-Friendly: This meatloaf freezes beautifully. You can freeze it either before or after baking:
   • Unbaked: Assemble, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
   • Baked: Cool completely, slice, wrap individual portions, and freeze. Reheat in the microwave or covered in the oven.
5. Serving Suggestions: Pair with classic mashed potatoes, a simple green salad, or roasted vegetables for a complete meal.
6. Avoiding Cracks: Don’t pack the meat too firmly when assembling, as this can cause the meatloaf to crack during baking.
7. Low-Carb Version: Substitute crushed pork rinds for the breadcrumbs to make this more keto-friendly.
8. Add Mushrooms: For an additional flavor dimension, add 8 ounces of sautéed, finely chopped mushrooms to the vegetable mixture.

This Philly Cheesesteak Meatloaf transforms a classic sandwich into a hearty dinner that’s perfect for family meals or special occasions. The layers of savory beef, sweet peppers and onions, and melty cheese create a flavor explosion in every bite. Give it a try tonight and watch it become a requested favorite in your dinner rotation!

Philly Cheesesteak Meatloaf

Serves: 8 slices Prep Time: 25 minutes Cooking Time: 1 hour 10 minutes 1 hour 10 minutes

Nutrition facts: 420 per serving calories 28g per serving fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Meatloaf Base:

• 2 pounds ground beef (80/20 lean-to-fat ratio)
• 1 cup breadcrumbs
• 2 large eggs, beaten
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Philly Cheesesteak Filling:

• 1 large green bell pepper, diced
• 1 large onion, diced
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce

For the Cheese Layers:

• 3 cups shredded provolone cheese (or a mix of provolone and mozzarella)

For the Glaze:

• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce

Instructions

Sauté the Vegetables:

1. Heat a large skillet over medium heat. Add butter and allow it to melt.
2. Add the diced onions and bell peppers to the skillet. Season with salt and pepper.
3. Sauté until the vegetables are softened and slightly caramelized, about 8-10 minutes.
4. Add Worcestershire sauce to the vegetables, stir to combine, and cook for another minute.
5. Remove from heat and set aside to cool slightly.

Prepare the Meatloaf Mixture:

1. Preheat your oven to 350°F (175°C).
2. Line a 9x5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
3. In a large mixing bowl, combine ground beef, breadcrumbs, beaten eggs, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
4. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.

Assemble the Meatloaf:

1. Divide the meat mixture into three equal portions.
2. Press the first portion of the meat mixture into the bottom of the prepared loaf pan.
3. Sprinkle 1 cup of shredded cheese evenly over the meat layer.
4. Spread half of the sautéed vegetables over the cheese.
5. Add the second portion of meat on top of the vegetables and press down gently.
6. Add another cup of cheese and the remaining vegetables.
7. Top with the final portion of meat mixture and press down to seal the edges.

Add the Glaze and Bake:

1. In a small bowl, mix together ketchup, brown sugar, and Worcestershire sauce.
2. Spread the glaze evenly over the top of the meatloaf.
3. Bake in the preheated oven for 45 minutes.
4. Remove from oven, top with the remaining cup of cheese, and return to the oven.
5. Bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the cheese is melted and slightly golden.
6. Let the meatloaf rest for 10 minutes before slicing.

Serve:

1. Carefully lift the meatloaf out of the pan using the parchment paper overhang.
2. Garnish with freshly chopped parsley if desired.
3. Slice into thick portions and serve hot.

Notes

• Meat Selection: While traditional meatloaf often uses a mix of meats, this recipe works best with 80/20 ground beef to capture the authentic Philly cheesesteak flavor. The fat content helps keep the meatloaf juicy.
• Cheese Options: Provolone is traditional for Philly cheesesteaks, but you can experiment with different cheeses. A mix of provolone and mozzarella gives great stretch, while adding some white American cheese provides creaminess.
• Make-Ahead Tips: You can assemble this meatloaf a day ahead and refrigerate it, covered, until you're ready to bake. Allow an extra 10-15 minutes of cooking time if baking from cold.
• Freezer-Friendly: This meatloaf freezes beautifully. You can freeze it either before or after baking:
  • Unbaked: Assemble, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
  • Baked: Cool completely, slice, wrap individual portions, and freeze. Reheat in the microwave or covered in the oven.
• Serving Suggestions: Pair with classic mashed potatoes, a simple green salad, or roasted vegetables for a complete meal.
• Avoiding Cracks: Don't pack the meat too firmly when assembling, as this can cause the meatloaf to crack during baking.
• Low-Carb Version: Substitute crushed pork rinds for the breadcrumbs to make this more keto-friendly.
• Add Mushrooms: For an additional flavor dimension, add 8 ounces of sautéed, finely chopped mushrooms to the vegetable mixture.