This Philly Cheesesteak Meatloaf is a delicious vegetable-filled twist on the classic meatloaf recipe. It's packed with flavor and sure to be a hit with your family and friends. It's also a great way to sneak in vegetables for picky eaters.
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Meatloaf recipe
- This recipe combines all the delicious elements of a classic Philly cheesesteak—savory beef, gooey cheese, sautéed veggies—with a comforting, easy-to-make meatloaf.
- Even the pickiest eaters will love this dish's cheesy, flavorful goodness. Plus, the hidden veggies make it a win-win!
- Whether you're serving it for a hearty weeknight dinner or at a casual gathering, this meatloaf is always a crowd-pleaser.
- By using sautéed vegetables and juicy ground beef, you will have a meatloaf with a different flavor profile from the usual for a cozy family dinner.
Once you try this hearty meatloaf recipe, your family will ask you to make it over and over again. If your family loves the comforting taste of meatloaf, next time, try this Cracker Barrel Meatloaf or this Salsa Meatloaf for new dinner ideas!
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient notes
- Olive oil - You can substitute vegetable oil or melted butter if needed.
- Vegetables - For this recipe you will need green bell pepper, yellow onion, and fresh mushrooms.
- Lean ground beef: I like to use 90/10 lean meat. However, you can also use 80/20 depending on your taste. Note that if not using lean ground beef, it may give off more fat into the pan, than if you are using leaner beef.
- Seasonings - You will need garlic powder, Italian seasoning, black pepper, and salt from your spice cabinet.
- Tomato paste—This adds a rich, tangy flavor to the meatloaf. You can substitute ketchup in a pinch.
- Worcestershire sauce - This adds a depth of flavor to the meatloaf. If you don't have it, you can substitute soy sauce.
- Breadcrumbs - I like to use plain bread crumbs, however, you can also use Italian-style if that's what you have on hand.
- Milk - This helps keep the meatloaf moist. I like to use low-fat milk, but whole milk or 2% can be used as well.
- Egg - This helps bind the meatloaf together.
- Provolone - Adds an authentic flavor, but you can also use American cheese, Monterey Jack or Mozzarella, if it’s what your family likes better.
Adaptable recipe – make it your own!
- Swap out the ground beef for ground turkey or chicken for a lighter option.
- Add some heat to this Philly cheesesteak meatloaf recipe by mixing in diced jalapeños or a pinch of cayenne pepper.
- Experiment with different cheeses, such as cheddar, mozzarella, or even pepper jack can work well.
- For a gluten-free option, use your favorite gluten-free breadcrumbs.
- Add chopped spinach and fresh diced zucchini for more veggies in every bite.
- Top with a steak sauce before serving.
Before you begin: essential tools
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- 9.5 x 5” loaf pan
- Medium skillet
- Large bowl
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Heat olive oil in a medium skillet over medium-high heat. Begin to sauté the diced green peppers, onions, and mushrooms. Cook until the peppers are tender and mushrooms slightly brown, approximately 2 to 3 minutes.
- Place ground beef in a large bowl. Add garlic powder, salt, pepper, Italian seasoning, tomato paste, and Worcestershire sauce. Mix thoroughly, then add the remaining ingredients and sautéed vegetables. Cut half of the provolone into squares and mix well into the meatloaf.
- Press Philly cheesesteak meatloaf into the prepared loaf pan. Bake uncovered in the oven for approximately 40 to 45 minutes or until the internal temperature is 160°F.
- Remove the meatloaf from the oven. Cut the provolone slices in half and layer the slices over the meatloaf. Bake until the cheese melts, and starts to bubble, approximately 5 minutes.
- Remove from the oven and let it rest for 10 minutes to allow the meatloaf to set and be easier to remove from the pan. Slice and enjoy.
Your questions answered: FAQs
When measured with a meat thermometer, the internal temperature should reach 160°F. If you don't have a thermometer, the top should be browned, and the juices should run clear.
Both glass and metal pans can be used to bake meatloaf; however, I've found that metal pans give a firmer crust, which I think is what makes meatloaf so delicious.
Philly cheesesteak meatloaf on a baking sheet if you prefer. Simply shape the meatloaf on the pan, pressing to combine so it stays together. I’ve also tried a square brownie pan. It’s important to note that the cooking time may differ if you’re using a different pan. It is recommended to cook the meatloaf for 40 minutes and then begin to check the internal temperature every 10 minutes to ensure it reaches 160°F before adding the cheese on top.
My notes
- Don't overmix the meatloaf, as this can result in a tough and dry loaf. You want to mix the meat mixture until just combined.
- Don't skip the resting time after the meatloaf comes out of the oven. This step helps it hold together better when sliced and also ensures all the flavors meld beautifully.
- If you're short on time, mini meatloaves can be baked in a muffin tin. They take less time to cook and are perfect for individual servings!
Storage and reheating
Refrigerate - Allow the meatloaf to cool completely, then wrap tightly in plastic wrap or store in an airtight container. It will keep for 3-4 days in the fridge.
Freeze - Wrap cooled slices of meatloaf individually in plastic wrap and place them in a freezer-safe container or bag. They will keep for up to 3 months. Thaw frozen slices overnight in the fridge before reheating.
Reheat -To reheat, place slices on a baking sheet and bake at 350°F for about 20 minutes, until warmed through. Alternatively, you can microwave individual slices for about 1-2 minutes until heated through.
Make Ahead
You can assemble the meatloaf mixture a day in advance, shape it into a loaf, and cover it tightly with plastic wrap or foil. Store it in the refrigerator until you're ready to bake. When it’s time to cook, just pop it in the oven and add a few extra minutes to the baking time since it will be cold.
Perfect pairings: what to serve with
There is no better side dish to pair with meatloaf than these Instant Pot Garlic Mashed Potatoes, or for a cheesy touch, try this Cheesy Mashed Potatoes. And you can't forget vegetables, such as these Mediterranean Roasted Vegetables or a simple salad like this Mediterranean Chickpea Salad.
You'll also like
Does your family love cooking with bell peppers? If so, I recommend adding this Philly Cheesesteak Casserole, Taco Stuffed Bell Peppers, or this Stuffed Bell Pepper Casserole to your meal plan soon.
Meatloaf lovers
Meatloaves are one of our favorite comfort food dinners. Here are some of our favorites.
I have meatloaf monsters at my home, and I will be lucky to get a slice if there is meatloaf on our dinner table 😆, that's why I always double the recipe. Plus the added bonus of meatloaf sandwiches to enjoy the next day!
Philly Cheesesteak Meatloaf
Ingredients
- 2 teaspoons olive oil
- 1 green pepper about ½ cup diced
- 1 small onion about ½ cup diced
- 8 oz whole fresh mushrooms about 1 cup diced
- 1 - 1.5 pounds lean ground beef 90/10
- 1 ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon table salt
- 4 teaspoons Italian seasoning
- 2 Tablespoons tomato paste
- 1 Tablespoon Worcestershire sauce
- ½ cup breadcrumbs Italian style or plain
- ¼ cup milk
- 1 large egg
- 6 slices Provolone divided (or 6 oz of your favorite cheese)
Instructions
- Preheat the oven to 400°F. Use non-stick spray to spray the sides and bottom of your 9.5 x 5” loaf pan. I also like to put a piece of parchment paper in so it’s easier to remove from the pan.
- Heat olive oil in a medium skillet over medium-high heat. Begin to sauté the diced green peppers, onions and mushrooms. Cook until the peppers are tender and mushrooms slightly brown, approximately 2 to 3 minutes. When done, set aside to cool.
- Place ground beef in a large bowl. Add garlic powder, salt, pepper, Italian seasoning, tomato paste and Worcestershire sauce. Mix thoroughly using either a wooden spoon or clean hands.
- Next add in the remaining ingredients; milk, egg, breadcrumbs, as well as the sautéed mushrooms, onions and peppers.
- Take half of the provolone and cut them into squares. Mix well into the meatloaf, separating the cheese slices if they stick together so it is well incorporated throughout the meatloaf.
- Press philly cheesesteak meatloaf into the prepared loaf pan. Bake uncovered in the oven for approximately 40 to 45 minutes or until the internal temperature is 160°F.
- Remove the meatloaf from the oven. Cut the provolone slices in half and layer the slices over the meatloaf. Bake until the cheese melts, and starts to bubble, approximately 5 minutes.
- Remove from the oven, let cool for 10 minutes to allow the meatloaf to set and be easier to remove from the pan. Slice and enjoy.
Notes
- Use your favorite cheese such as cheddar for a sharper taste, mozzarella or American for a mild flavor.
- You can also cube up cheese into blocks for a chunkier meatloaf or even use shredded cheese within the meatloaf and melted on top.
Nutrition
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