Philly Cheesesteak Meatloaf
Do you love a Philly Cheesesteak, but are craving meatloaf? Well, here's the dinner for you! And it makes a GREAT sandwich the next day.
2 tablespoons Butter
1 small Yellow Onion (diced)
1 small Green Bell Pepper (diced)
8 oz White Button Mushrooms (minced)
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
2 pounds Lean Ground Beef
2 tablespoons Ketchup
2 tablespoons Worcestershire Sauce
1 cup Panko Breadcrumbs
8 oz Provolone Cheese (sliced)
Preheat oven to 375 degrees.
Spray a large loaf pan with cooking spray.
In a large skillet, melt butter over medium heat.
Add Onion, Bell Pepper, Mushrooms, Salt & Pepper.
Let brown for about 5 minutes stirring halfway through to avoid sticking.
Remove from heat and allow the vegetables to cool.
Meanwhile, in a large bowl, mix Ground Beef, Ketchup, Worcestershire Sauce, Eggs, and Bread Crumbs.
Add cooled vegetables to the meat mixture and combine.
Press half the meatloaf into the loaf pan.
Fold half the Provolone Cheese in half and place down the middle of the meatloaf, leaving a border around the edges.
Add remaining meatloaf to top, mounding into a rounded top loaf shape (don't worry, it will shrink, I promise!)
Bake for 40 minutes.
Remove meatloaf from the oven, and top with remaining Provolone Cheese.
Bake for an additional 15-20 minutes (until cheese is bubbly and brown).
Let rest for 10 minutes before serving.
Note - Do NOT do what I did and split your meatloaf between 2 loaf pans (like I usually do with meatloaf) because there's too much mix. You'll end up with two REALLY flat meatloaves. They still taste amazing though!