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Philly Cheesesteak Meatloaf

Philly cheesesteak meatloaf with a gooey provolone and tender peppers, onions, and mushrooms filling baked inside a juicy beef loaf. Expect a brown-glazed top and clean slices with a sealed, stuffed center.
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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: 520
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 salt to taste
  • 0.25 pepper to taste
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

Method
 

Bake-ready prep
  1. Preheat the oven to 350°F and set up a sheet pan for the loaf.
  2. Slice the bell pepper, onion, and mushrooms so they’re ready to sauté, and arrange provolone slices for layering.
Sauté the Philly filling
  1. Melt 1 tablespoon butter in a pan and sauté bell pepper, onion, and mushrooms over medium-high heat for 5 minutes until softened.
  2. Transfer the vegetables to a plate and cool slightly so they don’t warm the meat as you assemble.
Assemble the stuffed loaf
  1. In a bowl, mix ground beef, breadcrumbs, eggs, Worcestershire, garlic powder, salt, and pepper until combined.
  2. Press half of the meat mixture into a loaf pan to form an even base.
  3. Layer provolone slices over the beef, then add the sautéed vegetables on top.
  4. Top with the remaining meat mixture and press to seal completely over the filling.
Glaze and bake
  1. Mix ketchup, brown sugar, and Worcestershire, then brush the glaze over the top.
  2. Bake at 350°F for 55–65 minutes until the internal temperature reaches 160°F, watching for a browned top and firm edges.
  3. Rest the meatloaf 10 minutes before slicing so the provolone stays contained.

Notes

Pro tip: cool the sautéed vegetables slightly before assembling to help the meat seal cleanly and stay juicy. Refrigerate leftovers in an airtight container for up to 4 days. Freeze baked meatloaf (sliced or whole) up to 2 months; thaw in the fridge overnight. For a lower-carb option, use a low-carb breadcrumb substitute in the meatloaf mixture (texture will be slightly denser but still sliceable).