Philly Cheesesteak Meatloaf

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Philly Cheesesteak Meatloaf with green bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.

Philly Cheesesteak Meatloaf with green bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.Philly Cheesesteak Meatloaf is officially our new favorite meatloaf in our house. We’ve been on an everything Philly Cheesesteak kick through the summer and this meatloaf is just replacing our previous favorites.

We have a go-to meatloaf recipe we’ve used for years and a bacon cheeseburger meatloaf (this is coming in the fall). This recipe is 100% better than that one and I LOVE that one. So take that recommendation as seriously as you want. 😉

Ways to enjoy this Philly Cheesesteak Meatloaf recipe:

  • Enjoy as you normally would or you can bake in smaller loaf pans.
  • Top with Cheez Whiz instead of Provolone for your loaf pan.
  • Let it cool completely in the fridge, cut thick slices and sear in a super hot pan with a pat of butter.
  • Take the seared slices and add to sandwiches/hoagie rolls.

Philly Cheesesteak Meatloaf STUFFED and TOPPED with Provolone Cheese!

We LOVE this Philly Cheesesteak Meatloaf and even use leftovers on sandwiches.

Tools Used in the making of these Philly Cheesesteak Meatloaf:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Loaf Pan: Even cooking, looks beautiful and works well to avoid sticking, this pan is inexpensive and lasts for years.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.

Recipe

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Philly Cheesesteak Meatloaf

5
  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Course: Main Course
  • Cuisine: American
Philly Cheesesteak Meatloaf with green bell bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.

Ingredients

  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 8 ounces brown mushrooms minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 pounds lean ground beef 80/20 or 85/15
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 8 ounces Provolone Cheese Slices

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 375 degrees and spray a large loaf pan with cooking spray.
  2. In a large skillet, add the butter and the onions and bell peppers, mushrooms, salt and pepper.
  3. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  4. Let cool for five minutes.
  5. In a large bowl add the ground beef, ketchup,Worcestershire sauce, eggs, panko breadcrumbs and the cooled vegetable mixture.
  6. Add half the mixture to your loaf pan then add half of the cheese to the middle of the pan in a 2 inch wide section (I cut the slices into thirds for the right width).
  7. Cover with the rest of the meat and form into a rounded top loaf shape.
  8. Cook for 40 minutes, then pull out of the oven, cover with remaining cheese and put back in.
  9. Cook for 15-20 minutes, then let rest for 10 minutes before cutting.

Nutrition Information

Yield: 8 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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We LOVE this Philly Cheesesteak Meatloaf and even use leftovers on sandwiches.
Philly Cheesesteak Meatloaf with green bell bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.
Philly Cheesesteak Meatloaf STUFFED and TOPPED with Provolone Cheese!

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Comments

  1. Just when I think I couldn’t love meatloaf or philly cheesesteak anymore, you go and do this to me. Seriously, this looks INSANELY good! Gotta try it soon!

    1. Your comment was stuck in a spam folder by accident, so sorry. I know you said you were making it that day so it’s not really going to help you now but in the future you’ll want to bake uncovered. Hopefully that’s what you did but either way, I hope it turned out great for you.

  2. How “lean” is the ground beef that you used? 80/20?

    I made this today with “lean” 93% and it was dry as a bone. It was still good…but not as good as your go to meat loaf recipe.

    1. My apologies, I used 85/15, I think of 93/7 as extra lean. If you want to use 93 I’d suggest soaking the breadcrumbs in a 1/2 cup of milk before adding them. I’ll update the recipe card to reflect the fat content, my apologies again.

      1. Thank you! We still loved it using the 93% lean. We sliced it up and fried it in butter and slapped that baby on a hoagie roll…ummmmm good.

  3. This was so good!  I am on a keto diet, so I made a couple changes to lower the carbs.  I used heinz reduced sugar ketchup, and instead of panko, I used 1/2 cup oats and 1/2 cup almond meal/flour.  I also only used 4oz of fresh mushrooms because thats all I had.  The nutritional values with my changes are: 8 servings, 400 calories, 20g fat, 7g net carbs, 45g protein per serving.  My dh and kids also loved it.  Will be making another batch tomorrow.  Thanks so much!

    Rating: 5
  4. This was amazing! Only change I made was to substitute grated parm cheese for the bread crumbs. Delicious – even husband love it! Thank you!

    Rating: 5
  5. I accidentally put the cheese on too and stuck it in the oven … I got excited with all the cheese … will that ruin my meatloaf?

    1. No it won’t ruin it. Just watch that it doesn’t brown too much. You may need to put a bit of foil over the top at the end to protect it.

    1. Hopefully I caught your question in time for dinner!! I used a 1lb loaf pan (5 x 9 x 3) but feel free to use whatever you have on hand if you don’t have this size. Enjoy!

  6. Wow is all I can say!  I made just 3 small changes to this recipe.  I added 3 cloves of garlic using press to the vegetables , used Italian seasoned panko crumbs and I added about 3 oz of grated parmesan cheese to the meat mixture.Our family has a new keeper recipe for meatloaf!

    Rating: 5
  7. How could one make ground turkey work with this?  I heard the minced mushrooms is what can help keep it moist so would swapping it for turkey work?

    1. I haven’t tested it but I wouldn’t see why not. Let me know how it turns out if you decide to try it!

  8. Made this tonight and it was awesome! I’m a pretty good meatloaf maker but this takes it hands down! Hubby loved it too! My new favorite!

    Rating: 5
  9. This is the second time I’ve cooked this recipe and it is great. Hands down one of my favorite things to cook.

    Rating: 5