Description
This Cheesesteak Meatloaf recipe combines the rich flavors of Philly cheesesteak with a classic meatloaf for a delicious and hearty meal. Ground beef and ground chicken or turkey are mixed with sautéed onions, bell peppers, and mushrooms, then baked with provolone cheese for an irresistible twist on a comfort food favorite.
Ingredients
Scale
Meatloaf Mixture
- 1 lb ground beef
- 1/2 lb ground chicken or turkey
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup mushrooms, chopped
- 1/2 cup shredded provolone cheese
- 1 egg
- 1/4 cup breadcrumbs
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready to bake the meatloaf evenly.
- Sauté Vegetables: In a skillet over medium heat, sauté the chopped onions, green bell peppers, and mushrooms for about 5 minutes until they are softened and fragrant. This step adds flavor and moisture to the meatloaf.
- Combine Ingredients: In a large mixing bowl, combine the ground beef, ground chicken or turkey, sautéed vegetables, shredded provolone cheese, egg, breadcrumbs, garlic powder, salt, and pepper. Mix thoroughly to ensure even distribution of ingredients.
- Shape Meatloaf: Form the mixture into a loaf shape using your hands or a loaf pan, then place it on a baking sheet lined with parchment paper or lightly greased for easy cleanup.
- Bake: Bake the meatloaf in the preheated oven for 40 to 45 minutes, or until it is cooked through and the top is browned and slightly crisped. Use a meat thermometer to check for an internal temperature of 160°F (71°C) to ensure safety.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 10 minutes. This allows the juices to redistribute and makes slicing easier. Slice and serve warm.
Notes
- You can substitute ground turkey completely to make it leaner.
- Use fresh breadcrumbs or panko for better texture.
- Feel free to add extra seasonings like paprika or Worcestershire sauce for added depth.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
