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Philly Cheesesteak Meatloaf

Philly cheesesteak meatloaf is a juicy, stuffed meatloaf baked until the outside is browned and the provolone filling stays melty. Ground beef meatloaf is loaded with sautéed peppers, onions, mushrooms, and cheesy Philly-style flavor in every slice.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 cup breadcrumbs
  • 2 eggs
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp pepper
Filling
  • 1 tbsp butter
  • 1 green bell pepper
  • 1 onion
  • 8 oz mushrooms
  • 4 provolone
Glaze
  • 3 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F. Set up a baking surface so the meatloaf can bake right away.
Make the filling
  1. Sauté bell pepper, onion, and mushrooms in butter over medium-high heat for 5 minutes until softened. When they look glossy and tender, remove from heat.
  2. Cool the sautéed vegetables slightly before assembling the loaf. This helps prevent the cheese and meat from cooking unevenly.
Assemble the stuffed meatloaf
  1. Mix all meatloaf ingredients until combined. Press half into a loaf pan to form an even base.
  2. Layer provolone slices over the beef, then top with the sautéed vegetables and remaining cheese. Spread the filling into an even layer for consistent slices.
  3. Press the remaining meat mixture over the top to seal completely. Seal edges firmly so the filling doesn’t leak out.
Bake and serve
  1. Mix glaze and brush over the top. Bake at 350°F for 55–65 minutes until the internal temperature reaches 160°F and the top looks browned.
  2. Rest the meatloaf for 10 minutes before slicing. When you cut, the juices should stay inside for cleaner slices.

Notes

Pro tip: cool the veggie filling briefly before assembling so the provolone melts without making the meatloaf soggy. Store leftovers in the refrigerator up to 3–4 days in a sealed container; freezer yes, wrap slices or the whole loaf tightly and freeze up to 2 months. For a lighter version, use 90–93% lean ground beef while keeping the same baking time and internal 160°F target.