This amazing homemade Philly cheesesteak meatloaf is tender and juicy on the inside, topped with mayonnaise and Provolone cheese. Serve with mashed potatoes or crusty bread.
Philly Cheesesteak
What’s the great city of Philadelphia famous for? The Rocky movies, the Liberty Bell, and of course the mouth-watering Philly Cheesesteak. A traditional cheesesteak is a sandwich made from thinly sliced beef steak, onions, and melted cheese in a long hoagie roll. It was actually developed by Italian immigrants in the area, serving chopped steak on an Italian-style roll about a century ago, and it quickly caught on. This heartwarming, mouth-watering fast food became an instant American classic, and despite the name you can get Philly cheesesteaks just about anywhere these days.
Meatloaf Recipe
Another staple of the American table is meatloaf! There’s nothing that fills tummies and stokes spirits quite like a delicious slice of meatloaf, is there? Tender, juicy, crispy on the outside, full of flavor. What if we could combine these two classics, and somehow create Philly Meatloaf?
Well, that’s exactly what we’re doing here. This is a generous recipe with a healthy amount of provolone, mozzarella cheese, mushrooms, pepper and onion as well as, of course, the meat. Not only that, but we’re seasoning the meatloaf with some Worcestershire sauce, Dijon mustard, liquid smoke and melted cheese throughout the loaf. Just think… when you cut the meatloaf to serve, it will cover itself in melted cheese contained within the meatloaf itself. Your guests will be delighted and impressed with your self-saucing meatloaf.
Philly Cheesesteak Meatloaf Ingredients
How To Make Philly Cheesesteak Meatloaf
- Key to the full Philly cheesesteak experience is perfectly cooked onion, garlic, bell pepper, and mushrooms. You’ll want to first chop these veggies in a food processor to avoid undercooked chunks in the meatloaf.
- Next up, you’re going to take your ground beef, the chopped veggies, salt, pepper, mozzarella cheese, ( panko breadcrumbs ( soaked in milk), Worcestershire sauce, Dijon mustard, eggs and liquid smoke, and mix them up until you’ve a consistent, even mix. Make sure not to over-mix the mixture and make it too tough and dry. An even mix will be enough to ensure delicious, moist meatloaf.
- Take the mixture and place it in a loaf pan. You will need a loaf pan to form a meatloaf only. You can skip this step and transfer the meat mixture on the grill griddle, and form the meatloaf with your hands. Spread the mayonnaise all over the meatloaf.
- Put this in the oven for about 45 minutes, then remove from the oven and top with provolone cheese slices. We also like to arrange bell peppers and mushrooms around the meatloaf to have a side dish and bake everything further for 15 minutes or until the meatloaf is cooked through and veggies are fork-tender. Use a meat thermometer to make sure your meatloaf is perfectly, evenly cooked all the way through. A good instant-read meat thermometer is what all the best chefs and cooks use, and they aren’t too expensive to buy either.
Let the meatloaf rest for 5-10 minutes after you take it out of the oven and you’ll have the perfect Philly cheesesteak meatloaf ready to serve.
How Long To Cook Meatloaf?
You’ll want to cook your meatloaf at about 400 F ( 200 C) for fifty minutes to an hour, depending on how dense your meatloaf.
What to Do With Leftover Meatloaf
One of the greatest things about meatloaf, and something which is doubtless responsible for meatloaf’s enduring popularity, is how easy it is to reheat the meatloaf.
This recipe produces a generous amount of meatloaf, so you’ll want to ensure that you’re ready to take care of any leftovers that might arise. You can freeze meatloaf or refrigerate it, depending on when you want to eat it again.
Make meatloaf sandwiches, add the meat from meatloaf to a pasta sauce, make some meatloaf tacos, or even shred the meatloaf, put it on a long bun, and make a meatloaf Philly cheesesteak sandwich!
Also you can freeze meatloaf before you cook it, too, if you’ve made a lot of the mixture, cover it tightly with plastic wrap and foil, and put it in the freezer. That’s it!
To defrost this mixture for cooking, simply move it to the refrigerator the night before you cook it, and cook as per the recipe.
You can reheat leftover meatloaf from the fridge either in the oven or on a frying pan. We advise using the oven method and basting the meatloaf so it doesn’t dry out. Microwaving can dry the meatloaf out, which isn’t what you want, particularly with memories of last night’s perfect meatloaf fresh in your mind.
Best Meat for Meatloaf
We strongly encourage using at least 85% lean ground beef, if not 90%. The lean meat here won’t be dry because your other ingredients will keep the meatloaf moist, juicy, and delicious. Think about it: so much of the flavor comes from the veggies, Worcestershire and, of course, the cheese and Dijon mustard. Plenty of moisture for your lean beef!
Baking Philly Cheesesteak Meatloaf on a Grill Griddle
A great way to get those crispy, crunchy edges is to bake your meatloaf on a grill griddle, not in a pan.
Note that the meatloaf might take a little longer to cook without the additional heat conduction from a cooking pan. Be sure to use a good meat thermometer to ensure your meatloaf is cooked through before serving.
Other Delicious Meatloaf Recipes To Try
Italian meatloaf with ricotta cheese
Easy Meatloaf with few ingredients
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Philly Cheesesteak Meatloaf Recipe
Ingredients
Meatloaf:
- 1 medium onion quartered
- 4 garlic cloves
- 8 ounces 225 grams cremini or brown mushrooms, quartered
- 1 medium green bell pepper roughly chopped
- ¼ cup fresh parsley
- 1 cup panko bread crumbs
- ½ cup milk
- 2 lbs 1 kg ground beef, 85 % or 90 % lean
- 2 large eggs
- ½ cup Mozzarella cheese
- 2 tablespoons Worcestershire sauce
- 2 tablespoon Dijon mustard
- ¼ teaspoon liquid smoke
- 1 ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper
- ½ cup mayonnaise
- 10 ounces 300 grams Provolone slices
Roasted Veggies ( Optional)
- 8 ounces 225 grams cremini or brown mushrooms, halved
- 2 bell peppers sliced
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a grill griddle or regular baking sheet.
- In a large bowl combine the panko breadcrumbs and milk. Allow to soak while chopping the veggies and parsley.
- Add the bell pepper, onion, garlic, parsley and mushrooms to a food processor. Pulse until everything is finely minced, scraping down the sides as needed.
- Add the mixture to the bowl with bread crumbs along with ground beef, Dijon mustard, liquid smoke, Mozzarella cheese, eggs, Worcestershire sauce, salt and pepper. Mix just until combined. Don't overmix or the meatloaf will be dense.
- Transfer the mixture into a loaf pan, pressing down to form into a loaf. Turn out onto the prepared grill griddle.
- Spread the mayonnaise over the top and sides evenly.
- Bake for 45 minutes, then remove from the oven, top with provolone cheese and arrange the veggies ( optional) around the meatloaf.
- Return to the oven and bake further for 15 minutes or until the meatloaf is cooked through.
- Allow to rest for 10 minutes before slicing and serving.
- Enjoy!
Nutrition
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