Philly Cheesesteak Meatloaf

Through the years, I've made Philly Cheesesteak (PCS) sandwiches and PCS Stuffed Peppers.  I even came up with a PCS omelet! A week or so ago, a recipe came across my social media feed for a Philly Cheesesteak Meatloaf.  I LOVE meatloaf, so it was a no brainer to make my own version of this delicious recipe.

The combination of onions, peppers, mushrooms, and a LOT of provolone cheese makes this a perfect comfort food.  During this period of all our lives, comfort food is needed.  I hope you enjoy this recipe.

2-3 T. unsalted butter

1 small yellow onion diced
1 small green bell pepper diced
8 oz. baby Bella mushrooms minced
1 - 2 t. minced garlic
1/2 t. Kosher salt
1/2 t. fresh ground black pepper
2 lbs. lean ground beef 80/20 
2 T. ketchup
2 T. Worcestershire sauce
2 eggs, lightly beaten
1 cup panko breadcrumbs
8 ounces Provolone Cheese Slices

Preheat the oven to 375 degrees F. and spray a large loaf pan with cooking spray.

In a large skillet, add the butter and the onions and bell peppers, mushrooms, garlic, salt, and pepper.

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Remove from heat and 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.

Cover with the rest of the meat and form into a rounded top loaf shape. For ease in removing from the oven, I placed the loaf pan on a rimmed baking sheet.

Cook for 40 minutes, then remove from the oven, cover with remaining cheese and return to oven.

Cook for 15-20 minutes, then let rest for 10 minutes before cutting. Sprinkle with chopped parsley, if desired.

Adapted from dinnerthendessert.com

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