Cheesy Philly Meatloaf with Steak and Peppers
Creamy, juicy, and packed with bold Philly-style flavors, this Cheesy Philly Meatloaf with Steak and Peppers is comfort food turned up a notch.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Meat
- 1 lb Ground beef Use 80/20 for juiciness.
- 1/2 lb Thinly sliced roast beef Roughly chopped.
Vegetables
- 1 small Onion Chopped (about 3/4 cup).
- 1 medium Green bell pepper Chopped (about 3/4 cup).
Other Ingredients
- 1 tablespoon Olive oil For sautéing.
- 1/2 cup Breadcrumbs Plain or seasoned.
- 1/4 cup Milk Room temperature.
- 1 large Egg Beaten.
- 1 cup Provolone cheese Shredded or thinly sliced.
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line with parchment for easier cleanup.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and chopped green bell pepper. Sauté, stirring occasionally, until softened and slightly caramelized, about 4–6 minutes. Transfer to a small bowl and let cool slightly.
- In a large mixing bowl, combine 1 lb ground beef and 1/2 lb chopped thinly sliced roast beef. Break up the ground beef with a fork or your hands until evenly mixed.
- Add the sautéed onions and peppers to the meat mixture. Add 1/2 cup breadcrumbs, 1/4 cup milk, 1 beaten egg, 1 teaspoon garlic powder, and salt and pepper to taste. Mix gently but thoroughly — avoid overworking the meat to keep the loaf tender.
- Shape the mixture into a compact loaf, about 8–9 inches long, and place it in the prepared baking dish. Make sure the loaf is smooth on top so the cheese will melt evenly.
- Top the loaf with 1 cup shredded provolone cheese, covering it as evenly as possible. The cheese will melt into a delicious crust as the loaf bakes.
- Bake in the preheated oven for 45–50 minutes, or until the internal temperature reaches 160°F (71°C) and juices run clear. If the cheese is browning too quickly, loosely tent the loaf with foil after 30–35 minutes.
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices hold together well. Slice, serve, and enjoy!
Notes
Use 80/20 ground beef for best flavor and moisture; leaner meat can dry out the loaf. Let the sautéed veggies cool slightly before adding to the meat to prevent the mixture from becoming too wet.