glx_4d33b7186ea5669adb4e88c3dd2d3818.txt Philly Cheesesteak Meatloaf - Easy Recipes

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Philly Cheesesteak Meatloaf

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Philly Cheesesteak Meatloaf

Philly Cheesesteak Meatloaf is officially our new favorite meatloaf in our house. We’ve been on an everything Philly Cheesesteak kick through the summer and this meatloaf is just replacing our previous favorites.

We have a go-to meatloaf recipe we’ve used for years and a bacon cheeseburger meatloaf (this is coming in the fall). This recipe is 100% better than that one and I LOVE that one. So take that recommendation as seriously as you want. 😉

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Philly Cheesesteak Meatloaf with green bell bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.


2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
8 ounces brown mushrooms minced
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 pounds lean ground beef 80/20 or 85/15
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 eggs
1 cup panko breadcrumbs
8 ounces Provolone Cheese Slices


Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the panggangan to 375 degrees and spray a large loaf pan with cooking spray.
In a large skillet, add the butter and the onions and bell peppers, mushrooms, salt and pepper.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Let cool for five minutes.
In a large bowl add the ground beef, ketchup,Worcestershire sauce, eggs, panko breadcrumbs and the cooled vegetable mixture.
Add half the mixture to your loaf pan then add half of the cheese to the middle of the pan in a 2 inch wide section (I cut the slices into thirds for the right width).
Cover with the rest of the meat and form into a rounded top loaf shape.
Cook for 40 minutes, then pull out of the oven, cover with remaining cheese and put back in.
Cook for 15-20 minutes, then let rest for 10 minutes before cutting.
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