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.