Philly Cheesesteak Meatloaf

by Sabrina Snyder

Last Update:

111 Comments

4.91 from 22 votes
8 Servings
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
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Philly Cheesesteak Meatloaf takes two popular recipes and combines them into one cheesy, comforting weeknight dinner. A reader favorite!

As soon as someone says meatloaf, I immediately start craving this cheesy, Beef version that I created years ago. I have a go-to Classic Glazed Meatloaf Recipe I’ve used for years and a Bacon Cheeseburger Meatloaf that the kids always ask for, but by far this is my personal favorite.

Sabrina’s Philly Cheesesteak Meatloaf Recipe

This recipe has all the delectable flavors of an Oven Baked Philly Cheesesteak Sandwich but as a hearty meatloaf for the ultimate comfort food dinner. If you are a long time follower, you know I have a serious bias for the beefy, cheesy, onion-pepper flavor combo of the iconic sandwich. So take my recommendation as seriously as you want. If you are a cheesesteak lover like me, check out my entire Philly Cheese Steak Collection.

Recipe Card

Dinner, then Dessert

Philly Cheesesteak Meatloaf Recipe

Philly Cheesesteak Meatloaf takes two popular recipes and combines them into one cheesy, comforting weeknight dinner. A reader favorite!
Yield 8 Servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Meatloaf slices with cheese
PrintRate

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 ground beef , 80/20 or 85/15
  • 2 tablespoons ketchup
  • 2  tablespoons Worcestershire sauce
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 8  ounces Provolone Cheese Slices

Instructions

  • Preheat the oven to 375 degrees and spray a large loaf pan with cooking spray.
  • In a large skillet, add the butter and the onions and bell peppers, mushrooms, salt and pepper.
  • Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  • Let cool for 5 minutes.
  • In a large bowl add the ground beef, ketchup, Worcestershire sauce, eggs, panko breadcrumbs and the cooled vegetable mixture.
  • 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).
  • Cover with the rest of the meat and form into a rounded top loaf shape.
  • Cook for 40 minutes, then pull out of the oven, cover with remaining cheese and put back in.
  • Cook for 15-20 minutes, then let rest for 10 minutes before cutting.

Nutrition

Calories: 435kcal | Carbohydrates: 10g | Protein: 32g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 613mg | Potassium: 609mg | Fiber: 1g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 9mg | Calcium: 267mg | Iron: 4mg

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Sabrina’s Tips

One of the main ways to achieve the savory flavor in this dish is the Worcestershire Sauce. Do not leave this out or sub it for anything else, it’s an essential ingredient for the correct taste! Another major player in this meatloaf is the Provolone Cheese … It might be controversial, but I’m Team Provolone for cheesesteaks all the way. However that part is more up to personal preference, so you can swap it out for American cheese or do a mix of both if you prefer.

Table of contents

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Kitchen Tools

  • Cast Iron Skillet: Unlike a lot of meatloaf recipes, there is a bit of pre-cookng of veggies for this Philly version. Not only does the caramelization add flavor, but it releases excess moisture so your loaf doesn’t fall apart.
  • Loaf Pan: A loaf pan gives even cooking and helps the loaf keep its shape while baking. Normally I’d say you can freeform it on a sheet pan, but the cheese could make it fall apart without the sides holding it together.

Ideas to Serve

  • Enjoy as you normally would or you can bake in smaller loaf pans or even muffin tins. Just make sure to adjust the baking time for a smaller size.
  • Top with Cheez Whiz after it’s done baking for that true Philly local experience.
  • Let it cool completely in the fridge, cut thick slices and sear in a super hot pan with a pat of butter. Then take the seared slices and add to sandwiches/hoagie rolls. Drool!

More Delicious Meatloaf Recipes

Sliced meatloaf with title in a banner

The following photos were used in previous versions of this post:

Prepared meatloaf stuffed and topped with cheese.
collage of beef meatloaf with cheese
Meatloaf with green bell bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Yes you can Andrea! Cool your meatloaf first, then freeze in an air tight container up to 3 months.
      If you want individual portions for easier thawing, slice first and then wrap in an air tight container.
      I have also used saran wrap and then tin foil if a container isn’t available.

      Reply

  4. Was excited to make this, but it was a bit blend. When I make it again I’ll use more spices and more ketchup .

    Reply

  5. I am going to give this 5 stars just for the photo? My question is what type of brown mushrooms? Button, cremini or portabello?

    Reply