Savory Philly-Inspired Meatloaf

This homemade Cheesesteak Meatloaf combines two family favorites into one incredible dish. The savory blend of beef and pork creates a juicy foundation while the classic Philly cheesesteak fillings tucked inside make every bite memorable. My family requests this comfort food masterpiece at least twice a month.

I first created this recipe during a particularly cold winter when I was craving both meatloaf and a Philly cheesesteak but didn't want to choose between them. The combination was so spectacular that it's now our go to Sunday dinner when we have guests to impress without spending hours in the kitchen.

Ingredients

• Ground beef provides the hearty base choose 80/20 for best flavor and moisture
• Ground pork adds richness and prevents the meatloaf from becoming too dense
• Onion and bell pepper deliver authentic cheesesteak flavor always dice them finely for even distribution
• Fresh garlic cloves bring aromatic depth mince them very finely
• Breadcrumbs work as a binding agent use plain or Italian seasoned depending on preference
• Milk helps activate the breadcrumbs creating a tender texture
• Eggs bind everything together ensuring clean slices when serving
• Worcestershire sauce adds umami depth and tanginess that complements the beef
• Provolone cheese creates that signature gooey Philadelphia experience use sharp for best results
• Mushrooms contribute earthiness and meaty texture sauté them slightly before adding for best flavor
• Green onions provide a mild onion flavor with a pop of color
• Roasted red peppers add sweet smoky notes throughout the loaf

How To Make Cheesesteak Meatloaf

Prepare the meat mixture

Combine the ground beef, pork, chopped vegetables, minced garlic, breadcrumbs, milk, eggs, Worcestershire sauce, salt, and pepper in a large bowl. Use your hands to gently mix until just combined, taking care not to overwork the meat which would make the final texture tough. The mixture should hold together but still feel somewhat loose.

Create the base layer

Press half of your meat mixture firmly into the bottom of a standard loaf pan, creating an even layer. Use your fingers to push the mixture slightly up the sides of the pan, forming a shallow well for the filling.

Add the flavorful filling

Layer half of your provolone cheese, all of the mushrooms, green onions, and roasted red peppers evenly across the meat base. Press down gently on the filling ingredients to compact them slightly, making it easier to add the top layer.

Seal the meatloaf

Place the remaining meat mixture on top of the filling, pressing firmly to seal the edges completely. This prevents the cheese from leaking out during baking. Smooth the top with the back of a spoon for an even appearance.

Bake to perfection

Place the meatloaf in your preheated oven and bake for a full hour, or until the internal temperature reaches 160°F. The top will develop a beautiful caramelized crust while the inside stays juicy and tender.

Add the cheese finish

Remove the meatloaf from the oven and sprinkle the remaining provolone cheese across the top. Return to the oven for just 5 minutes until the cheese melts completely, creating an irresistible golden, bubbly topping.

Rest before serving

Allow the meatloaf to rest for at least 10 minutes before attempting to slice it. This crucial step lets the juices redistribute throughout the meat and helps the loaf maintain its shape when cut.

The provolone cheese is truly the star of this dish. I discovered its magic after trying several cheese varieties and nothing else creates quite the same authentic Philly flavor. My father in law, who grew up in Philadelphia, claims this meatloaf brings back memories of his favorite cheesesteak shop from childhood, which is the highest compliment I could hope for.

Make Ahead Instructions

This Cheesesteak Meatloaf is perfect for meal prep. You can assemble the entire loaf up to 24 hours before baking. Simply prepare as directed, cover tightly with plastic wrap, and refrigerate. When ready to cook, remove from the refrigerator 30 minutes before baking to allow it to come closer to room temperature, then bake as directed. The flavors actually develop nicely during this rest period, making it taste even better.

Storing Leftovers

Leftover Cheesesteak Meatloaf is a treasure. Store slices in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in a skillet over medium heat with a splash of beef broth to maintain moisture. For a quick lunch, cold meatloaf slices make incredible sandwiches between thick slices of toasted bread with a smear of mayonnaise and some extra provolone.

Delicious Variations

While this recipe creates an authentic Philadelphia cheesesteak experience, you can easily customize it to suit your preferences. Swap the provolone for sharp white cheddar or American cheese for a different flavor profile. Add a layer of caramelized onions for extra sweetness. Incorporate hot peppers for a spicy kick that balances the richness. My family especially loves when I add a thin layer of marinara sauce between the meat and cheese topping during the final baking step, creating an Italian cheesesteak fusion that's absolutely irresistible.

Recipe FAQs

→ Can I use only ground beef instead of the beef and pork mixture?

Yes, you can use 1.5 pounds of ground beef instead of the beef and pork mixture. However, the pork adds moisture and fat that enhances the flavor and texture. If using only beef, consider choosing an 80/20 lean-to-fat ratio to maintain juiciness.

→ How do I know when the meatloaf is fully cooked?

The meatloaf is fully cooked when it reaches an internal temperature of 160°F (71°C). You can verify this using a meat thermometer inserted into the center. The meatloaf should also be firm to the touch and have a browned exterior.

→ Can I make this dish ahead of time?

Absolutely! You can prepare the meatloaf mixture up to 24 hours in advance and store it covered in the refrigerator. You can also fully cook the meatloaf, cool it completely, then refrigerate for up to 3-4 days. Reheat slices in the microwave or the entire loaf covered in a 325°F oven until heated through.

→ What can I substitute for provolone cheese?

While provolone offers the most authentic Philly cheesesteak flavor, you can substitute it with mozzarella, white American cheese, or even a mild cheddar. Each will create a slightly different flavor profile but will still deliver the cheesy goodness essential to this dish.

→ How can I prevent my meatloaf from being too dry?

To ensure a moist meatloaf, don't overmix the meat (which can make it tough), use the milk and breadcrumb mixture as directed, include the egg which acts as a binder and adds moisture, and don't overcook. Letting the meatloaf rest for 10 minutes after baking also helps retain juices when slicing.

→ Can I freeze this meatloaf?

Yes, this meatloaf freezes well. You can freeze it either before or after cooking. To freeze before cooking, prepare the meatloaf but don't bake it, then wrap tightly in plastic wrap and aluminum foil. To freeze after cooking, cool completely, then wrap individual portions or the entire loaf. Frozen meatloaf will keep for up to 3 months. Thaw in the refrigerator before reheating.