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Philly Cheesesteak Meatloaf: A Delicious Twist on a Classic Favorite
If you’re a fan of Philly cheesesteaks, get ready for a new and exciting way to enjoy this beloved sandwich in meatloaf form! Philly Cheesesteak Meatloaf combines the savory, cheesy goodness of a traditional Philly cheesesteak with the comforting, hearty texture of meatloaf. This dish is the perfect fusion of two classic comfort foods, making it a fun and flavorful dinner option for the whole family.
With tender ground beef, sautéed onions, bell peppers, and melted provolone cheese, this meatloaf delivers all the delicious flavors of a Philly cheesesteak, but with a twist that will have everyone coming back for more. Let’s dive into how to make this irresistible Philly Cheesesteak Meatloaf!
Ingredients:
For the Meatloaf:
- 1 1/2 lbs ground beef (85/15 blend works well)
- 1/2 cup breadcrumbs (preferably plain or Italian)
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 1 bell pepper (green or red), finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano (optional)
- 1/2 teaspoon paprika (optional)
For the Cheesesteak Filling:
- 1 tablespoon olive oil (for sautéing)
- 1 small onion, thinly sliced
- 1 bell pepper (green or red), thinly sliced
- 1/2 cup sliced mushrooms (optional, for extra flavor)
- 1 cup provolone cheese, shredded (or more for topping)
- 1/2 cup cheddar cheese, shredded (optional for added cheesiness)
For the Topping:
- 1/2 cup provolone cheese, shredded (or mozzarella, if preferred)
- 2 tablespoons melted butter (optional, for extra flavor)
Instructions:
1. Prepare the Cheesesteak Filling:
Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions, bell peppers, and mushrooms (if using), and sauté for about 5-7 minutes, or until the vegetables are soft and slightly caramelized. Stir occasionally to prevent burning and to ensure the vegetables cook evenly. Once done, set the mixture aside to cool slightly.
2. Make the Meatloaf Mixture:
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, oregano, and paprika. Use your hands or a spoon to mix everything together until it’s well combined. Be careful not to overwork the meat mixture, as it can make the meatloaf tough.
3. Layer the Cheesesteak Filling:
Take half of the meatloaf mixture and form it into a rectangular shape on a lined baking sheet or in a loaf pan. Use your hands to flatten the meat, creating a flat surface. Then, spoon the sautéed onions, bell peppers, and mushrooms (along with any juices) evenly across the top of the meat mixture. Sprinkle the shredded provolone cheese (and cheddar cheese, if using) over the vegetables, making sure it’s well distributed.
4. Top with Remaining Meat Mixture:
Take the remaining half of the meatloaf mixture and carefully spread it over the cheesesteak filling, sealing the edges so that the cheese and vegetables are fully encased. You want to make sure the filling doesn’t leak out during baking.
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