Description
This Cheesesteak Meatloaf Recipe brings the rich flavors of a classic Philly cheesesteak into a comforting, hearty meatloaf. Combining ground beef and chicken or turkey with sautéed onions, green bell peppers, mushrooms, and melted provolone cheese, this dish offers a delicious twist on traditional meatloaf that is perfect for a family dinner or casual gathering.
Ingredients
Scale
Meatloaf Ingredients
- 1 lb ground beef
- 1/2 lb ground chicken or turkey
- 1 egg
- 1/4 cup breadcrumbs
- 1 teaspoon garlic powder
- Salt and pepper to taste
Vegetables & Cheese
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup mushrooms, chopped
- 1/2 cup shredded provolone cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf evenly.
- Sauté Vegetables: In a skillet over medium heat, cook the chopped onions, green bell peppers, and mushrooms for about 5 minutes until they soften and release their flavors, then set aside to cool slightly.
- Mix Ingredients: In a large mixing bowl, combine the ground beef, ground chicken or turkey, sautéed vegetables, shredded provolone cheese, egg, breadcrumbs, garlic powder, salt, and pepper. Mix thoroughly to ensure even distribution of all ingredients.
- Shape Meatloaf: Form the mixture into a loaf shape using your hands and place it on a baking sheet lined with parchment paper or foil for easier cleanup.
- Bake: Place the baking sheet in the preheated oven and bake for 40-45 minutes or until the meatloaf is cooked through and the top is nicely browned.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps retain juices and makes slicing cleaner. Serve warm.
Notes
- You can substitute ground turkey for ground chicken if preferred.
- Adding breadcrumbs helps bind the meatloaf and keep it moist.
- Letting the meatloaf rest after baking ensures juicier, more tender slices.
- Feel free to add Worcestershire sauce or your favorite seasonings for extra flavor.
- Use a meat thermometer to check doneness; the internal temperature should reach 160°F (71°C).
