This Philly Cheesesteak Meatloaf is a fun twist on two classics all in one dish! It’s packed with seasoned ground beef, peppers, onions, and plenty of melty cheese tucked inside and on top. The outside gets perfectly baked with a golden finish, making every bite rich, hearty, and full of those familiar Philly cheesesteak flavors.
I love making this meatloaf when I want something comforting but a little different from the usual. The combination of gooey cheese and tender beef with the sweetness of sautéed peppers and onions honestly makes it feel like a special dinner without any extra fuss. Plus, it’s easy to prepare with simple ingredients that you might already have at home.
My favorite way to serve it is with a side of mashed potatoes or a fresh green salad to balance out the richness. Leftovers are great too, sliced up on a sandwich or reheated for a quick meal. I always find that this recipe brings everyone to the table with smiles — it’s cozy, satisfying, and a guaranteed hit for any weeknight!
Key Ingredients & Substitutions
Ground beef: I use 80% lean for a balance of flavor and juiciness, but you can swap part of it with ground pork or turkey for a leaner option.
Bell peppers and onions: These give the classic Philly cheesesteak taste. If you prefer, red or yellow peppers work too, adding a bit of sweetness.
Cheese blend: Mozzarella, cheddar, and provolone together make the perfect melt and flavor. If you can’t find provolone, Monterey Jack is a good substitute.
Breadcrumbs and milk: They keep the meatloaf moist and tender. For gluten-free, try gluten-free breadcrumbs or crushed crackers.
How Do I Get the Cheese Melty and Gooey in the Meatloaf?
To get that cheesy, melty center and topping, follow these simple tips:
- Mix half the shredded cheese right into the meat mixture. This spreads cheese throughout each bite.
- Layer the rest of the cheese in the middle before covering with the final meat layer. This creates a cheesy pocket inside.
- Sprinkle extra cheese on top during the last 10 minutes of baking. This adds a golden, gooey finish.
- Let the meatloaf rest after baking for 10 minutes. This helps the juices and cheese settle, so it won’t ooze out when sliced.
These steps make sure every slice is packed with melty, cheesy deliciousness without losing shape or moisture.
Equipment You’ll Need
- Loaf pan – shapes the meatloaf nicely and helps it cook evenly.
- Large mixing bowl – perfect for combining all the ingredients without a mess.
- Skillet – you’ll sauté the peppers, onions, and garlic here to bring out their flavor.
- Measuring cups and spoons – keep your seasoning and ingredients balanced.
- Instant-read thermometer – handy to check the meatloaf’s internal temperature for perfect doneness.
- Cheese grater – makes shredding cheese quick and easy for melty layers.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter meatloaf option that still holds flavor.
- Add sliced mushrooms to the sautéed veggies for a rich, earthy twist that pairs well with cheese.
- Mix in diced jalapeños or a pinch of crushed red pepper for a spicy kick.
- Try swapping the cheddar for pepper jack cheese to add a bit of creaminess and heat.
Philly Cheesesteak Meatloaf Recipe
Ingredients You’ll Need:
For the Meatloaf:
- 2 lbs ground beef (80% lean)
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup provolone cheese, shredded (optional)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil or butter (for sautéing)
- Fresh parsley, chopped (for garnish)
Time Needed:
This meal takes about 15 minutes to prepare, and then around 1 hour to bake. Plus, you’ll want to let the meatloaf rest for 10 minutes before slicing. So, roughly 1 hour and 25 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Veggies:
Start by heating your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy cleanup. Next, in a skillet over medium heat, warm the olive oil or butter. Add the finely chopped onions and green peppers. Cook, stirring, until soft and translucent (about 5-7 minutes). Add the minced garlic in the last minute, then take the pan off the heat and let it cool a little.
2. Mix Your Meatloaf:
In a large bowl, combine the ground beef, breadcrumbs, milk, eggs, Worcestershire sauce, salt, black pepper, oregano, and thyme. Mix everything gently but thoroughly. Then add the sautéed veggies and half of the shredded cheeses (mozzarella, cheddar, and provolone). Mix again until everything is well blended.
3. Assemble and Bake:
Place half of the meat mixture evenly into your prepared loaf pan. Sprinkle the remaining shredded cheeses on top to create a cheesy middle layer. Cover this with the remaining meat mixture, pressing down gently to form a nice, even loaf. Bake uncovered for about an hour, or until the internal temperature reaches 160°F (71°C).
4. Add the Extra Cheese and Rest:
About 10 minutes before the baking time is up, sprinkle some extra cheese on top if you like it extra gooey and melty. After baking, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps keep all those tasty juices and cheese inside.
5. Serve and Enjoy:
Slice the meatloaf and garnish with chopped fresh parsley. It’s delicious served with mashed potatoes or a fresh salad. Enjoy your melty, savory Philly Cheesesteak Meatloaf!
Can I Use Frozen Ground Beef for This Meatloaf?
Yes, but make sure to fully thaw it in the fridge overnight before starting the recipe. This ensures even mixing and cooking.
Can I Prepare the Meatloaf Ahead of Time?
Absolutely! You can mix and assemble the meatloaf a day ahead, cover it tightly, and keep it refrigerated. Just bake it the next day as directed.
How Should I Store Leftovers?
Store leftover meatloaf in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
What Can I Substitute for Provolone Cheese?
If you don’t have provolone, Monterey Jack or extra mozzarella work well to keep that melty, mild cheesesteak flavor.