This Philly Cheesesteak Meatloaf is everyone’s favorite Philly Cheesesteak Sandwich in a juicy cheese stuffed meatloaf form!
IT’S PERFECT SERVED WITH GARLIC MASHED POTATOES (MY PERSONAL FAVORITE), BY ITSELF IF YOU’RE WATCHING CARBS, OR EVEN SLICED ON A BREAD ROLL!
THE CHEESE OPTIONS ARE ENDLESS! FEEL FREE TO USE YOUR FAVORITE KIND! I STUFFED THIS VERSION WITH MOZZARELLA BUT PROVOLONE WOULD BE A GREAT OPTION AS WELL!
THE CHEESE ON TOP GETS SLIGHTLY CRISPY, THE INSIDE IS JUICY MEATLOAF STUFFED WITH LOADS OF CHEESY MELTED PERFECTION!
Philly Cheesesteak Meatloaf
1 1/2 pounds lean ground beef
1 large onion, chopped
1 green bell pepper, chopped small
1/2 cup of whole milk
1/2 cup mushrooms chopped (optional) family loves them I hate them
1 tablespoon olive oil
1 cup bread crumbs (regular, italian style or panko)
1 large egg
1/2 tsp salt & 1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp Adobo seasoning
3 tablespoons Worcestershire sauce
8 slices of mozzarella OR provolone cheese (i used mozz) (Thick CUT)
Preheat the oven to 350F.
In a medium skillet sauté the diced onion & peppers in oil until tender & soft.
Once peppers and onions are cooked, you then mix them in with the rest of the ingredients, including meat & milk – (except sliced cheese) in a large mixing bowl. Work mixture with your hands until fully incorporated.
Lightly spray a loaf pan with pam spray or butter or even olive oil, then take exactly HALF of the mixture & place into the prepared loaf pan
Top it with 4 slices of your choice of cheese
Place the remaining meat mixture on top of the cheese BUT reserving the last 4 slices, set those aside
Bake for 30 minutes
Remove from the oven, top with the last 4 slices, sprinkle with parsley then put back into the oven for a remaining 10-15 minutes OR until the cheese is melted to your liking (i like mine a bit crispy)
Let stand a few minutes before removing from the pan, then serve.
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