Growing up in Chicago, my kitchen was always a bustling hub of activity, filled with the aroma of hearty meals and the laughter of family. My babcia, with her endless patience and knack for turning simple ingredients into culinary masterpieces, was my first cooking mentor. One of my fondest memories is of her teaching me how to make her famous cabbage rolls, a recipe passed down through generations of our Polish-American family. Fast forward to today, and while I still cherish those traditional dishes, I’ve developed a penchant for putting a creative twist on classic comfort foods. Enter the Stuffed Philly Cheesesteak Meatloaf—a delightful fusion that brings together the robust flavors of a Philly cheesesteak and the comforting heartiness of meatloaf. It’s a dish that’s become a staple in our household, especially on those chilly Chicago evenings when all you want is something warm and satisfying.
Why You’ll Love This Recipe
This Stuffed Philly Cheesesteak Meatloaf is a game-changer for anyone who loves a good twist on a classic. It’s packed with the savory flavors of a cheesesteak, complete with melted cheese, sautéed onions, and bell peppers, all encased in a juicy meatloaf. Not only is it incredibly delicious, but it’s also a breeze to make. Plus, it’s a high-protein dish that’s perfect for feeding a hungry family or impressing guests at a dinner party. Whether you’re a meatloaf aficionado or a cheesesteak enthusiast, this recipe will quickly become a favorite.
Ingredients
- 2 lbs ground beef
- 1 cup breadcrumbs
- 1 egg
- 1 cup milk
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 cups shredded provolone cheese
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Add onions and bell peppers, sautéing until softened. Remove from heat and let cool.
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined.
- On a piece of parchment paper, flatten the meat mixture into a rectangle about 1/2 inch thick. Spread the sautéed onions and peppers evenly over the meat, followed by the shredded provolone cheese.
- Carefully roll the meatloaf, using the parchment paper to help guide you, into a log shape. Seal the edges to enclose the filling.
- Transfer the meatloaf to the prepared baking sheet. Bake for 50-60 minutes or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For a perfectly moist meatloaf, avoid overmixing the ingredients. This can make the meatloaf dense. Also, letting the meatloaf rest before slicing helps retain its juices, making each slice as tender as the last. If you’re looking for an extra flavor boost, try adding a splash of balsamic vinegar to the sautéed vegetables.
Amazon Affiliate Cooking Tools
When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping the onions and peppers with precision. To ensure the meatloaf is cooked to perfection, I rely on the MEATER SE Smart Meat Thermometer. These tools not only make the prep work more enjoyable but also help achieve the best results every time.
Variations and Substitutions
If you’re looking to switch things up, consider using ground turkey or chicken for a leaner version. You can also experiment with different cheeses such as cheddar or mozzarella for a unique flavor profile. For a spicier kick, add some chopped jalapeños to the filling.
Serving Suggestions
This meatloaf pairs beautifully with a side of creamy mashed potatoes or roasted vegetables. For a complete meal, serve it alongside a fresh green salad and a glass of your favorite red wine. The richness of the meatloaf is perfectly balanced by the acidity of the wine, making for a delightful dining experience.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can prepare the meatloaf up to the baking step and refrigerate it for up to 24 hours. When you’re ready to cook, simply pop it in the oven and adjust the baking time as needed.
How do I store leftovers?
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C) until heated through.
Final Thoughts
I hope this Stuffed Philly Cheesesteak Meatloaf brings as much joy to your table as it does to mine. It’s a dish that’s not just about feeding the body, but also about creating memories and sharing love through food. I encourage you to give it a try and maybe even put your own spin on it. Cooking is all about creativity and connection, after all.
👉 I hope you enjoyed making this Stuffed Philly Cheesesteak Meatloaf—it’s like a warm, cheesy hug on a plate. If you’re in the mood for more comforting meals, check out these recipes: Chicken Pot Pie, Classic Beef Stew, and Shepherd’s Pie. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
⭐ 5 from 1 voteIngredients
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Add onions and bell peppers, sautéing until softened. Remove from heat and let cool.
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined.
- On a piece of parchment paper, flatten the meat mixture into a rectangle about 1/2 inch thick. Spread the sautéed onions and peppers evenly over the meat, followed by the shredded provolone cheese.
- Carefully roll the meatloaf, using the parchment paper to help guide you, into a log shape. Seal the edges to enclose the filling.
- Transfer the meatloaf to the prepared baking sheet. Bake for 50-60 minutes or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.