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Philly Cheesesteak Meatloaf

Philly cheesesteak meatloaf with a cheesy provolone center and Philly-style peppers, onions, and mushrooms baked into a juicy meatloaf. It’s an easy meatloaf recipe with a sweet-tang ketchup glaze and a clean slice that shows the stuffed filling.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 cup breadcrumbs
  • 2 eggs
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp pepper
Filling
  • 1 tbsp butter
  • 1 green bell pepper sliced
  • 1 onion sliced
  • 8 oz mushrooms sliced
  • 4 provolone slices
Glaze
  • 3 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and sauté filling
  1. Preheat the oven to 350°F.
  2. In a cast iron skillet, sauté the green bell pepper, onion, and mushrooms in butter over medium-high heat for 5 minutes, until softened, then let cool slightly.
Assemble the stuffed meatloaf
  1. In a mixing bowl, mix all meatloaf ingredients until combined, then press half into a loaf pan.
  2. Layer the provolone slices over the beef, then top with the sautéed vegetables and remaining cheese.
  3. Press the remaining meat mixture over the top to seal completely.
Glaze, bake, and rest
  1. Mix the glaze ingredients and brush over the top.
  2. Bake for 55–65 minutes, until the internal temperature reaches 160°F, then remove from the oven.
  3. Rest the meatloaf for 10 minutes before slicing.

Notes

For the cleanest slices, let the meatloaf rest the full 10 minutes before cutting so the provolone center stays intact. Store leftovers in the fridge up to 3 days in an airtight container. Freeze for up to 2 months (slice after thawing for best texture). For a lighter option, use lean ground beef (90% or higher) and add an extra egg white to keep the loaf tender.