Easy Philly Cheesesteak Meatloaf Recipe
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
This Philly Cheesesteak Meatloaf recipe transforms simple ingredients into a delicious meatloaf-style version of the classic sandwich. Seasoned beef comes together with melty cheesy goodness in the center of the meatloaf for a delicious twist on the traditional dish — this is guaranteed to have everyone rushing to the table!
Looking for more easy, beefy recipes that everyone will love? Take a peek at my recipes for an Italian Beef Sandwich, Old Fashioned Vegetable Beef Soup, Cheesesteak Sloppy Joes, and Frito Chili Pie.
Table of Contents
Why We Love Making Philly Cheesesteak Meatloaf
- Bold Classic Flavors: This meatloaf brings together all of the cheesy and meaty goodness of a Philly cheesesteak with the hearty comfort of meatloaf.
- One-Pan Wonder: Easy to make with minimal cleanup, perfect for busy nights.
- Leftover-Friendly: Tastes just as good (if not better!) the next day for sandwiches or reheating.
Ingredients Of Cheesesteak Meatloaf
Don’t let the long ingredient list fool you—it’s mostly simple, everyday items you probably already have in your kitchen!
For specific amounts, please refer to the printable recipe card at the bottom of the post.
For the topping:
- Ketchup
- Beef broth
- Light brown sugar
- Dijon mustard
For the meatloaf:
- Diced green bell pepper
- Diced yellow onion
- Minced garlic
- Olive oil
- Lean ground beef (85%)
- Panko breadcrumbs
- Whole milk
- Ketchup
- Worcestershire sauce
- Garlic powder
- Onion powder
- Coarse salt
- Black pepper
- Eggs
- Provolone cheese slices, divided
- Chopped parsley
Simple Cheesesteak Meatloaf Instructions
This meatloaf recipe is super simple and requires minimal prep time. You’ll want to make it over and over again!
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Mix the topping ingredients.
- Cook the peppers, onions, and garlic until soft.
- Combine the onion mixture with the meatloaf ingredients.
- Layer half the meat, cheese, and the rest of the meat in a loaf pan, then spread the topping on top.
- Bake, add cheese, broil until melted, and let it rest before serving.
Chef Tips
- The secret to a great meatloaf is to mix the ingredients just until combined. Overmixing can compress the meat, leaving you with a dense and dry loaf instead of one that’s juicy and flavorful.
- For the best results, use 85% lean ground beef. It strikes the perfect balance of flavor and moisture, helping your meatloaf stay juicy without being too greasy.
Storage Tips
One of the best things about this meatloaf is that it stores well, making it perfect for serving throughout the week.
Refrigerate: Cover cooled cheesesteak meatlof with plastic wrap, foil or transfer leftover meatloaf slices to an airtight container and store in the fridge for up to 5 days.
Freeze: Leftover meatloaf can be stored in a zip-top freezer bag in the freezer for up to 3 months.
Recipe Notes:
- When transferring the meat to the pan, handle it gently and avoid pressing it down too much to keep the meatloaf from becoming dry.
- You can prepare the meatloaf up to the point of baking and store it in the fridge overnight. The next day, just bake as directed.
- Let the meatloaf rest for at least 10 minutes before slicing. This gives the beef time to absorb all the flavorful juices.
Variations or Additions
- Mushrooms – Cook up 5 ounces of chopped portobello mushrooms with the onion and green pepper mixture.
- Heat – Add diced jalapenos, chili powder, cayenne pepper powder, or red pepper flakes to the meatloaf or the topping.
- Cheese – Switch up the cheese. Use cheddar cheese, mozzarella cheese, or your own favorite variety.
- Peppers – Swap out the green bell peppers for red peppers or yellow peppers.
- Bread Crumbs – Use traditional bread crumbs, seasoned bread crumbs, or gluten-free bread crumbs.
What to Serve with Philly Cheesesteak Meatloaf
Philly Cheesesteak Meatloaf
Philly Cheesesteak Meatloaf blends cheesesteak flavors with the comfort of meatloaf. Simple to make and a delicious, hearty dinner for the whole family.
Ingredients
Topping Ingredients
- ¼ cup ketchup
- ⅛ cup beef broth
- 1 tablespoon light brown sugar
- 1 teaspoon Dijon mustard
Meatloaf Ingredients
- 1 cup diced green bell pepper
- ½ cup diced yellow onion
- 4 cloves garlic, minced
- 1 tablespoon olive oil (or any mild oil)
- 2 pounds ground beef (85% lean)
- 1 cup panko breadcrumbs
- ¼ cup whole milk
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon coarse salt
- ½ teaspoon black pepper
- 2 eggs
- 6 slices provolone cheese slices, divided
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 375° F. Line a baking sheet with parchment paper. Set aside.
- For the topping: In a small bowl add the ketchup, beef broth, light brown sugar, and Dijon mustard. Mix until combined. Set aside.
- In a saute pan over medium heat add the bell pepper, onions, garlic, and oil. Cook for 4-7 minutes or until the onions are translucent. Transfer the onions, peppers, and garlic to a large bowl.
- To the large bowl add the ground beef, breadcrumbs, milk, ketchup, Worcestershire sauce, seasonings, and eggs. With clean hands gently mix until combined. Do not overmix.
- Transfer half of the meat mixture to a baking pan, gently shape it into a neatly formed flat loaf and top with 3 slices of cheese
- Top with the remainder of the meat and spread the ketchup topping over the meat.
- Bake for 50-60 minutes until you reach an internal temperature of 160°F.
- Top the meatloaf with the remainder of the cheese slices.
- Turn the oven to broil-high or 500° F for 2-4 minutes or until the cheese is golden brown.
- Remove the meatloaf from the oven. Allow it to rest for 10 minutes to retain the juices.
- Slice and serve.
Notes
STORAGE:
In the Fridge: Cool completely to room temp, wrap the meatloaf tightly in plastic wrap or foil and store it in an airtight container up to 5 days in the fridge. Reheat in the oven for 10-15 minutes or microwave at intervals.
In the Freezer: Once cooled, wrap the meatloaf in plastic wrap and foil, then place it in a freezer-safe bag or container for up to 2-3 months. To reheat, thaw overnight in the fridge and bake until warmed through.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 508Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 163mgSodium: 697mgCarbohydrates: 19gFiber: 1gSugar: 7gProtein: 40g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.