As the crisp autumn air begins to weave its way through the trees, I’m reminded of a cherished memory that perfectly complements a hearty, comforting dish. It was a brisk November evening a few years ago when I found myself in my aunt’s cozy kitchen, the kind where the scent of simmering vegetables and sizzling meat fills every corner with warmth and love. She was preparing her famed meatloaf, a staple at our family gatherings, but with a twist that I had never seen before: Philly cheesesteak meatloaf.
I recall that night vividly. My cousins and I had been eagerly awaiting dinner, and as the rich aroma of the meatloaf started wafting through the house, our anticipation grew. When the dish was finally served, we were greeted not just with a comforting meal but with a revelation. The classic meatloaf, so familiar and beloved, had been transformed with the addition of gooey Provolone cheese and sautéed vegetables, bringing a delightful twist reminiscent of the iconic Philly cheesesteak. Each bite was a delicious fusion of flavors, a testament to how a bit of creativity can elevate a traditional recipe into something extraordinary.
This Philly cheesesteak meatloaf recipe is a nod to that memorable evening. It’s a dish that brings together the best of both worlds: the heartiness of meatloaf with the savory, cheesy goodness of a Philly cheesesteak. The combination of lean ground beef, sautéed onions, bell peppers, and mushrooms, all nestled between layers of melted Provolone cheese, creates a mouthwatering fusion that is both satisfying and indulgent.
As you prepare this recipe, let it evoke the same warmth and comfort that filled my aunt’s kitchen. The steps are straightforward, and while the cooking time allows for the flavors to meld beautifully, it’s the result that will truly capture your heart. Each slice of this meatloaf, with its creamy cheese and savory filling, is a reminder of the simple pleasures found in good food and shared moments.
Whether you’re enjoying a family dinner or hosting friends, this Philly cheesesteak meatloaf will undoubtedly become a new favorite. It’s a dish that not only satisfies the appetite but also warms the soul, just as it did for me all those years ago.
Making Philly Cheesesteak Meatloaf
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Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 8 ounces brown mushrooms, finely diced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 large eggs
- 2 pounds lean ground beef (80/20 or 85/15)
- 1 cup panko breadcrumbs
- 8 ounces Provolone cheese slices
Directions
- Preheat your oven to 375°F. Lightly grease a 9×5-inch loaf pan with non-stick cooking spray.
- In a skillet over medium heat, melt the butter. Add the onion, green bell pepper, and mushrooms, seasoning with salt and pepper. Sauté for 1-2 minutes until slightly browned, then continue cooking for an additional 1-2 minutes. Remove from heat and let the mixture cool for 5 minutes.
- In a large bowl, whisk together ketchup, Worcestershire sauce, and eggs until smooth. Incorporate the ground beef, sautéed vegetables, and panko breadcrumbs, mixing thoroughly with your hands until well combined.
- Press half of the meat mixture into the prepared loaf pan. Layer half of the Provolone cheese slices down the center of the meatloaf. Cover with the remaining meat mixture, ensuring the cheese is enclosed.
- Bake for 40 minutes. Remove from the oven, top with the remaining Provolone cheese slices, and return to the oven. Bake for another 15-20 minutes, until the cheese is melted and bubbly.
- Let the meatloaf rest for 10 minutes before slicing. Serve and enjoy!
Storing Suggestion
Store any leftover meatloaf in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F until heated through.
Cooking Tips
For a more flavorful meatloaf, consider adding a splash of hot sauce to the meat mixture. To enhance the cheese’s flavor, try using a blend of Provolone and Cheddar. Ensure the meatloaf is well mixed to avoid dry spots.
Serving Suggestions
This meatloaf pairs wonderfully with mashed potatoes or a side of steamed vegetables. For a complete meal, serve with a fresh green salad and a tangy vinaigrette. A side of crispy garlic bread makes a great addition.
Ingredient Substitutions
You can substitute the Provolone cheese with American, Swiss, or mozzarella cheese if preferred. For a lower-fat option, use ground turkey or chicken in place of ground beef. Whole wheat breadcrumbs can replace panko breadcrumbs for a healthier twist.
Seasonal Variations
During autumn, add a touch of sage or rosemary to the meat mixture for a seasonal twist. In summer, incorporate finely chopped zucchini or corn for a fresh, seasonal touch.
Allergen Information
This recipe contains dairy and gluten. For a dairy-free version, use a dairy-free cheese alternative and ensure that the breadcrumbs are gluten-free. For egg allergies, try using a flax egg or a commercial egg replacer.
FAQ:
How do I know when the meatloaf is fully cooked?
The meatloaf is done when it reaches an internal temperature of 160°F. You can use a meat thermometer to check this.
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture up to a day in advance. Keep it covered in the refrigerator and bake it when you’re ready to cook.
Can I freeze the meatloaf before cooking?
Yes, you can freeze the uncooked meatloaf. Assemble it in the loaf pan, cover tightly with plastic wrap, and freeze. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
What can I use instead of panko breadcrumbs?
You can use regular breadcrumbs or crushed crackers as an alternative. For a gluten-free option, use gluten-free breadcrumbs.
How long does the meatloaf need to rest after baking?
Allow the meatloaf to rest for about 10 minutes before slicing. This helps the juices redistribute and makes for easier slicing.
Can I add vegetables to the meatloaf?
Yes, you can add finely chopped vegetables such as carrots or celery to the meat mixture for added nutrition and flavor. Just ensure they are finely chopped so they mix well with the meat.
Philly Cheesesteak Meatloaf
Ingredients
- 2 tablespoons of butter
- 1 small yellow onion chopped
- 1 small green bell pepper chopped
- 8 ounces of brown mushrooms finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons of ketchup
- 2 tablespoons of Worcestershire sauce
- 2 large eggs
- 2 pounds of lean ground beef 80/20 or 85/15
- 1 cup of panko breadcrumbs
- 8 ounces of Provolone cheese slices
Instructions
- Begin by preheating your oven to 375°F. Prepare a large (9x5) loaf pan by spraying it with non-stick cooking spray.
- In a large skillet, melt the butter over medium heat. Add the chopped onions, bell peppers, and mushrooms, seasoning with salt and pepper. Cook for about 1-2 minutes, then continue to cook until browned, approximately 1-2 more minutes. Remove from heat and let cool for 5 minutes.
- In a large mixing bowl, combine ketchup, Worcestershire sauce, and eggs, whisking until smooth. Add the ground beef, sautéed vegetables, and panko breadcrumbs. Mix everything together thoroughly with your hands until well blended.
- Press half of the meat mixture into the prepared loaf pan. Arrange half of the Provolone cheese slices in a single layer down the center of the meatloaf, about 2 inches wide. Cover with the remaining meat mixture.
- Bake the meatloaf for 40 minutes. Remove from the oven, place the remaining Provolone cheese slices on top, and return to the oven. Bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Allow the meatloaf to rest for 10 minutes before slicing and serving. Enjoy!
