I first made this dish as a surprise for my cheesesteak loving partner and it has since become our go to Sunday dinner tradition
Ingredients
- Ground beef: Choose eighty twenty or eighty five fifteen for the right balance of juiciness and flavor
- Ground pork: Adds tenderness and a subtle richness to the meatloaf
- Onion: Finely chop for a sweet aromatic base Use a heavy fresh onion for best results
- Green bell pepper: Brings classic cheesesteak color and flavor Choose firm glossy peppers
- Garlic: Freshly minced adds aroma and depth
- Breadcrumbs: Use fresh or panko for a tender but sliceable loaf
- Milk: Moistens the breadcrumbs for a soft juicy texture Whole milk adds extra richness
- Eggs: Acts as the binder for perfect slicing Choose large eggs at room temperature
- Worcestershire sauce: Adds a savory tang that elevates the overall flavor A splash goes a long way
- Salt and pepper: Season to taste and bring out all the flavors Use kosher salt for even seasoning
- Provolone cheese: Shredded for easier melting Choose smoked or regular depending on your liking
- Mushrooms: Sliced for earthy umami flavor Go for cremini or white mushrooms as you like
- Green onions: Offer a gentle brightness and color Slice thinly for best distribution
- Roasted red peppers: Adds sweetness and vibrant color Opt for jarred peppers that are firm and glossy
Instructions
- Prepare the Oven:
- Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Getting the oven hot before you start assembling sets you up for even baking
- Mix the Meatloaf Base:
- In a large bowl combine ground beef ground pork chopped onion green bell pepper minced garlic breadcrumbs milk eggs Worcestershire sauce salt and pepper Mix gently by hand until you see the ingredients evenly distributed but avoid overmixing to keep the loaf tender
- Layer the Meat and Cheese:
- Press half of the meat mixture firmly and evenly into the bottom of a standard loaf pan This will create a sturdy base to hold your cheesy filling
- Add the Filling and Toppings:
- Layer half each of the shredded provolone mushrooms green onions and sliced roasted red peppers right on top of the meat base Distribute the fillings evenly for a gooey cheesy bite in every slice
- Seal and Shape the Meatloaf:
- Take the remaining half of the meat mixture and press it gently but firmly over the filling making sure to seal in the sides and edges This keeps all the cheese and veggies tucked inside
- Bake the Meatloaf:
- Place the loaf pan in your preheated oven and bake for about one hour or until the meat is fully cooked and the top feels springy and firm to the touch The internal temperature should reach at least one hundred sixty degrees Fahrenheit for food safety
- Finish with Cheese:
- Remove the cooked meatloaf from the oven and sprinkle the rest of the provolone cheese over the hot top Return to the oven for another five minutes until just melted and gooey
- Rest and Serve:
- Let your meatloaf cool in the pan for at least five minutes before slicing to help it hold its shape Serve thick slices with a side of mashed potatoes crisp salad or roasted vegetables
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