Easy Stuffed Philly Cheesesteak Meatloaf with Peppers & Onions

 

Easy Stuffed Philly Cheesesteak Meatloaf with Peppers & Onions

A juicy, cheesy meatloaf stuffed with sautéed peppers, onions, and melty  cheese — all the flavors of a Philly cheesesteak baked into a hearty dinner!

Ingredients

For the meatloaf:

• 2 lbs ground beef
• 1 cup breadcrumbs
• 2 eggs
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup milk
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Italian seasoning

For the Philly filling:

• 1 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 8 oz mushrooms, sliced (optional but delicious)
• 1/2 tsp salt
• 1/2 tsp black pepper

 Cheese filling:

• 6–8 slices provolone cheese
  or
• 2 cups shredded mozzarella/provolone blend

For topping (optional):

• 2–3 extra slices provolone
• chopped parsley for garnish

Instructions

1) Cook the peppers and onions

Heat 1 tbsp olive oil in a skillet over medium heat.
Add the sliced green pepper, red pepper, onion, and mushrooms if using.

Season with salt and black pepper and cook for 6–8 minutes, stirring often, until softened and lightly caramelized.
Remove from heat and let cool slightly.

2) Prepare the meatloaf mixture

In a large mixing bowl, combine:

• ground beef
• breadcrumbs
• eggs
• diced onion
• garlic
• milk
• ketchup
• Worcestershire sauce
• salt
• black pepper
• onion powder
• garlic powder
• Italian seasoning

Mix until just combined. Don’t overmix or the meatloaf can get dense.

3) Shape and stuff the meatloaf

Preheat oven to 375°F (190°C).
Line a baking sheet or loaf pan with parchment or lightly grease it.

Place the meat mixture onto the pan and press it into a large rectangle, about 1 inch thick.

Layer the center with:

1. Half of the cheese
2. The cooked peppers and onions
3. The remaining cheese

Leave about a 1-inch border around the edges.

Carefully fold the meat mixture over the filling and seal the edges well, shaping it into a loaf so the cheese stays inside.

4) Bake

Bake for 45–55 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).

If you want a cheesy top, place 2–3 slices of provolone over the meatloaf during the last 5 minutes of baking.

5) Rest and serve

Let the meatloaf rest for 10 minutes before slicing.
This helps keep the juices and melted cheese inside.

Garnish with chopped parsley if desired.

Serving Ideas

This meatloaf is amazing with:

• mashed potatoes
• roasted potatoes
• mac and cheese
• buttered green beans
• salad
• garlic bread

Tips for the Best Cheesesteak Meatloaf

• Use 80/20 ground beef for the juiciest meatloaf.
• Let the pepper/onion mixture cool a little before stuffing so it doesn’t make the meatloaf too soft.
• Seal the edges really well to keep the cheese from leaking out.
• You can swap provolone for mozzarella, Monterey Jack, or white American cheese.

Optional Glaze Twist

If you like a glossy top, brush the meatloaf with this before baking:

• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar

Mix and spread over the top before it goes in the oven.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days
• Freezer: Wrap slices tightly and freeze for up to 2 months
• Reheat in the oven or microwave until warmed through