Philly Cheesesteak Meatloaf (Print-Friendly Version)
Ground beef and sautéed veggies meld with provolone, all finished under a tangy glaze for a comforting family favorite.
# What You'll Need:
→ Meatloaf
01 -
450 g ground beef
02 -
110 g bread crumbs
03 -
1 large egg
04 -
120 ml whole milk
05 -
80 g diced onion
06 -
75 g diced green bell pepper
07 -
90 g sliced mushrooms
08 -
15 ml Worcestershire sauce
09 -
1 teaspoon garlic powder
10 -
Salt and freshly ground black pepper, to taste
11 -
115 g provolone cheese, sliced
→ Glaze
12 -
120 ml beef broth
13 -
60 ml ketchup
14 -
25 g brown sugar
15 -
1 teaspoon yellow mustard
# How to Make It:
01 -
In a skillet over medium heat, sauté the diced onion, green bell pepper, and sliced mushrooms until softened, about 5 minutes. Allow vegetables to cool slightly before proceeding.
02 -
Using a large mixing bowl, gently combine the ground beef, bread crumbs, egg, milk, Worcestershire sauce, garlic powder, sautéed vegetables, salt, and pepper. Mix until ingredients are just incorporated without overworking.
03 -
Transfer half the meat mixture into a greased loaf pan, pressing gently. Arrange sliced provolone cheese over the layer, then cover with the remaining meat mixture, ensuring the cheese is sealed inside.
04 -
In a small bowl, whisk together beef broth, ketchup, brown sugar, and mustard. Brush half of the glaze evenly over the surface of the assembled loaf.
05 -
Preheat the oven to 175°C. Bake for 45–50 minutes, then brush the remaining glaze over the top and continue baking for the final 10 minutes until cooked through and glazed.
06 -
Allow the loaf to rest in the pan for 10 minutes before slicing. Garnish with freshly chopped parsley if desired and serve warm.
# Additional Tips:
01 -
For optimal moisture, do not overmix the meat mixture. Serve with mashed potatoes, roasted vegetables, or a crisp green salad.