Description
This Cheesesteak Meatloaf recipe combines the classic flavors of a Philly cheesesteak with a hearty meatloaf, featuring a blend of ground beef and ground chicken or turkey, sautéed vegetables, and melty provolone cheese. It’s a comforting and delicious meal perfect for family dinners.
Ingredients
Scale
Meat Mixture
- 1 lb ground beef
- 1/2 lb ground chicken or turkey
- 1 egg
- 1/4 cup breadcrumbs
- 1 teaspoon garlic powder
- Salt and pepper to taste
Vegetables
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup mushrooms, chopped
Cheese
- 1/2 cup shredded provolone cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once you finish assembling the meatloaf.
- Sauté Vegetables: In a skillet over medium heat, sauté the chopped onions, green bell peppers, and mushrooms for about 5 minutes until they soften and release their flavors.
- Combine Ingredients: In a large mixing bowl, add the ground beef, ground chicken or turkey, sautéed vegetables, shredded provolone cheese, egg, breadcrumbs, garlic powder, salt, and pepper. Mix everything thoroughly until well combined.
- Shape Meatloaf: Form the mixture into a loaf shape with your hands and place it on a baking sheet lined with foil or parchment paper for easy cleanup.
- Bake: Place the meatloaf in the preheated oven and bake for 40-45 minutes, or until the meatloaf is cooked through and the top is nicely browned. Use a meat thermometer to check for an internal temperature of 160°F (71°C) for safety.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps retain juices and makes slicing easier.
Notes
- Feel free to substitute ground turkey for chicken if preferred.
- Adding Worcestershire sauce or a splash of beef broth can enhance the flavor.
- If gluten-free, use gluten-free breadcrumbs or omit breadcrumbs altogether, using a flax or chia egg as a binder.
- Resting the meatloaf after baking ensures juicier slices.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
