Savory Cheesesteak-Inspired Meatloaf (Printer-Friendly Version)

# What You'll Need:

→ Main Ingredients

01 - 1 lb ground beef
02 - 1 cup bread crumbs
03 - 1 egg
04 - ½ cup milk
05 - ½ cup diced onion
06 - ½ cup diced green pepper
07 - 1 cup sliced mushrooms
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon garlic powder
10 - Salt and pepper to taste
11 - 1 cup provolone cheese, sliced

→ For the Glaze

12 - ½ cup beef broth
13 - ¼ cup ketchup
14 - 2 tablespoons brown sugar
15 - 1 teaspoon mustard

# Let's Cook!:

01 - Preheat the oven to 350°F (175°C).
02 - In a large bowl, combine ground beef, bread crumbs, egg, milk, onion, green pepper, mushrooms, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well incorporated.
03 - Press half of the meat mixture into the bottom of a loaf pan. Lay the provolone cheese slices over the meat, leaving a small border around the edges to prevent cheese from leaking out. Cover with the remaining meat mixture, pressing the edges to seal in the cheese.
04 - In a small bowl, whisk together beef broth, ketchup, brown sugar, and mustard. Pour the sauce evenly over the meatloaf.
05 - Bake in the preheated oven for 1 hour, or until the meatloaf is cooked through (internal temperature should reach 160°F/71°C).
06 - Allow the meatloaf to rest for 10 minutes before slicing to serve.

# Cook's Notes:

01 - Use 80/20 ground beef for the best balance of flavor and moisture.
02 - Swap provolone for other cheeses like mozzarella or cheddar if you prefer a different taste.
03 - Finely dice vegetables for even cooking and a smoother texture in the meatloaf.
04 - When layering the cheese, leave a small border to prevent it from leaking during baking.
05 - Mix the meat gently to avoid a dense, tough texture.
06 - Ensure the internal temperature of the meatloaf reaches 160°F (71°C) for safe consumption. Use a meat thermometer for accuracy.
07 - Monitor the glaze closely during the last 15 minutes of baking to prevent burning.