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Philly Cheese Meatloaf

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Jazz up meatloaf with bell pepper, onion, and provolone cheese to give it the classic flavor of Philly cheesesteak!

After we enjoyed last menu’s Meatloaf Parmesan so much, I decided to attempt another twist on meatloaf. This time my inspiration was a Philly cheesesteak sandwich. Like the Meatloaf Parmesan, it was a hit!

Ingredients

  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon oil
  • 1 lb. ground meat
  • 1/2 cup bread crumbs
  • 1 egg
  • Several dashes salt and pepper
  • 1/2 teaspoon garlic powder
  • 3 tablespoons Worcestershire sauce
  • 6 slices provolone cheese

Instructions

Preheat the oven to 350°F. In a skillet, sauté the onion and pepper in the oil until tender. Combine these veggies with the remaining ingredients except the cheese in a bowl. Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese. Repeat so you have two meat-cheese layers.

Bake for 45 minutes (the internal temperature of the meat should reach 165°F). Allow the meatloaf to sit for 5 minutes before slicing and serving. Yield: 6 servings.

Melted Cheese on Philly Cheese Meatloaf

Slice of Philly Cheese Meatloaf

Click here for a printable copy of the recipe and nutrition facts.

Notes

I used ground turkey when making this meatloaf and it turned out very well. It definitely tasted reminiscent of a Philly cheesesteak sandwich! Having two layers of provolone cheese was especially nice. When I make it next time, I will try it with ground beef. I think this will give it an even richer flavor!

Tools I found useful when making this meatloaf include a stainless steel mixing bowl, an Easy Grab Tempered Glass Loaf Dish, and silicone pot holders.

Stainless Steel Mixing Bowl SetLoaf Pan with LidSilicone Pot Holders

Here is a nutrition label for the recipe. Please note that the nutrition facts are estimated based on the ingredients and preparation instructions described above. They are intended to be used for informational purposes only.Philly Cheese Meatloaf Nutrition LabelWill your family enjoy this flavorful spin on meatloaf?

Shared on the following link-ups:

Weekend Potluck, Think Tank Thursday, Home and Garden Thursday, Teach Me Tuesday, Titus 2 Tuesday, Handmade Tuesdays, The Art of Home-Making and Monday’s Musings.

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Reader Interactions

Comments

        • Hi Diana,
          I’ve served it with lots of different sides. My favorite is probably a side salad, but it is also great alongside roasted veggies. We’ve also had it with seasoned potato wedges.

          • Yum, Shannon thank you so much for these great ideas. I’ll be sure to let you know how everyone liked it

        • The City of Philadelphia claims the first Cheesesteak was created in 1930. Cheese Whiz wasn’t marketed until late1952 and early 1953. Cheese Whiz, did however, become a popular cheese for the sandwich by 1954.

      • Hi Trina,
        I’ve served it with a lot of different sides. I’ll often use potatoes as a side (typically seasoned potato wedges or home fries). I’ve been making roasted veggies (carrots, potatoes, asparagus, green beans, zucchini, etc.) a lot recently, and these are great with it! You could also do side salad, vegetable sticks with dip, kettle cooked potato chips, or regular french fries.
        Dessert could be just about anything…perhaps you could pop a fruit pie in the oven after you remove the meatloaf and it’ll be done after you’ve eaten dinner?

    • These little changes do make it special! It’s nice that it has extra veggies in it and tastes so good. 🙂

  6. YUMMMM! This lovely recipe got our attention at Weekend Potluck and is being featured at this week’s party. Can’t wait to see what you bring to our virtual table this week. Thanks so much for sharing.

    • Hi Barbara,
      You certainly can add them in raw and let them cook as the meatloaf bakes. This works well for the onion, but the pepper comes out pretty crisp tender. My family prefers the pepper be cooked until it is soft, so I precook it. If you don’t mind crisp tender pepper, then go for it! It’ll save you a little time and you’ll have fewer dishes to clean up. 🙂

      • I did put the onions and peppers in raw, as my family likes the firmer texture. I also drizzled A1 over the meatloaf before adding the cheese. It was a hit!
        Thanks!

        • Thanks for sharing that this worked well for you! I’m glad you enjoyed it.
          The A1 would be a tasty addition. 🙂

  8. Philly girl here…I made this tonight and they loved it! Definitely a keeper recipe! Thank you!

    • Hi Christine,
      I’m so glad to hear that it was a hit with your loved ones! Thanks for letting me know.

  9. Would this be good with Colby Jack cheese? & I have actual philly cheese steak.. It’s frozen, but do you think it would turn out as good?

    • Hi Cass,
      I think it would be great with Colby Jack! To me, provolone has a pretty mild flavor, so the Colby Jack will probably give it a richer taste. I’d eat it this way! 😉
      Let us know how it turns out!

      • How about a sharp Colby cheese? Love provolone, but have the sharp cheese at home. 🙂 Thank you, it sounds so good!

  11. Can’t wait to try this. Do you think adding banana peppers and mushrooms – everything I order on a cheese steak – would mess up the recipe?

    • Hi Priscilla,
      If you like banana peppers and mushrooms on the sandwich, then I think they would be fine in the meatloaf.
      You’re making me think of all sorts of new things I could add!

    • Hi Prinshell,
      I do not cover mine with foil and it turns out fine. I think the veggies and cheese help it stay moist.
      However, it would be fine to cover it with foil (especially if you want it to be super moist). I’d just remove the foil towards the end so the top layer of cheese can brown a bit.

    • Hi Nancy,
      I did not use foil and did not have trouble with burning. You can see in the pictures in the post that the top layer of cheese did brown, but it didn’t burn.
      If yours burned, then foil would definitely be a good idea.

  15. My husband literally won’t shut up about how good this was tonight. Delicious, and easy! Thanks for posting.

    • No, A.T., you don’t need to brown the meat. Just form the loaf out of the raw ground meat and it will cook as it bakes.

  17. Have made a meatloaf similar with cheerer cheese. Used onions, ketchup, egg, bread crumbs, .

      • I’m curious, one pound of meat doesn’t seem like a lot. Would doubling this recipe be possible in a loaf pan and if so what would be the cooking time?

        • Hi Terra,
          Yes, you can use 2 lbs of meat. I’d add a second egg to help hold everything together. It will likely reach the top of the loaf pan with this amount, so I’d place a baking sheet beneath it while it bakes just in case some cheese or juices run over. 🙂 Bake for 1 hr at 350°F. Use a meat thermometer to check the temp and make sure it is done. Enjoy!

    • Thanks for your question, Deb. No, you don’t cook the beef before baking it. You saute the onion and pepper. Once they are tender, you remove them from the skillet and mix them in with the beef, bread crumbs, etc. in a bowl. Then you assemble the meatloaf.
      Does that make sense? Please let me know if you have additional questions.

      • What I do is dice the onion and bell pepper then run thru a small food processor to liquefy then add to the meatloaf mixture. It helps those who don’t like pieces os veges but like the flavor!
        Katherine

        • I love this idea, Katherine! I’d like having the veggie flavor in each bite, plus my kids would be more likely to eat the veggies!

  19. I have a recipe for Philly Cheesesteak Sloppy Joes that my husband loves, so I thought I’d try this even though he’s not a huge meatloaf fan. That recipe calls for A=1 rather than Worcestershire sauce, so that is the only change I made. That said, I thought it was just ok, with a bit of odd aftertaste.. I don’t think I would make it again. I much prefer my regular meatloaf recipe, sorry.

    • Hi Mari,
      I’m sorry you didn’t enjoy it, but I’m glad you already have a meatloaf recipe and the sloppy joe recipe that you can enjoy. Thanks for the feedback!

  20. Do you know the nutrition facts on this? I am counting my carbs, protein fiber and fats

    • I do not, Lori. I would have to look up the info on each individual ingredient and then calculate the nutrition facts for a single piece of meatloaf. Unfortunately, I just don’t have time to do this. 🙁

  21. What type of bread crumbs? Plain, seasoned or Panko? Also I have 1.71 lbs of ground beef should o double egg and eyeball the rest ? I will probably use 2 pans with one being smaller

    • Hi Marie,
      I’ve used both plain bread crumbs and seasoned bread crumbs. It has worked well with either (I think I prefer the plain, though, in this recipe).
      Yes, I would double the egg if using 1.71 lbs of ground beef.
      I hope you enjoy it!

    • Hi Joyce,
      The easiest thing to do would be to use two loaf pans and simply make two meatloaves. However, if you don’t have two loaf pans, you can actually double the recipe using only one pan.
      Use 2 lbs of meat and a second egg to help hold everything together. Use the same amount of cheese, onion, bell pepper, and breadcrumbs (you don’t want the pan to overflow), but you can add additional salt, pepper, and Worcestershire sauce. The meatloaf will reach the top of the loaf pan with this amount, so be sure to place a baking sheet beneath it while it bakes just in case some cheese or juices run over. Bake for 1 hr at 350°F. Use a meat thermometer to check the temp and make sure it is done.
      A lot of folks actually make “free form” meatloaf without a loaf pan. They just shape the meat and fillings into a loaf shape and place it on a broiler pan or baking sheet. This is always an option, as is using a casserole dish (you’d probably need a 2.5 qt casserole dish for each 2 lbs of meat you use).
      I hope this helps and that you enjoy it!

    • Hi Andrea,
      Do I cook the meat first? No, I don’t. I do saute the veggies to make them tender, but I mix them with the raw ground meat, bread crumbs, egg, etc. and then place it in the loaf pan. The meat then cooks as the meatloaf bakes.

  24. This was good but it tasted more like stuffed peppers than Philly Cheesesteak to me.

    • Hi Nicole,
      Thanks for the feedback! I’m glad you enjoyed it, even if it tasted more like stuffed peppers. I guess it does have some similarities to that dish!

    • Hi Ashley,
      I’ve not tried that myself, but I know a few people who use almond flour in place of breadcrumbs in their meatloaf recipes. They say the almond flour versions have a similar texture to those made with breadcrumbs. If they’re being honest, then I don’t see why it wouldn’t work.
      I’ve been using oats or cooked quinoa instead of breadcrumbs in recent months and I prefer these over the breadcrumbs.
      If you try the almond flour, please let us know if it works well.

      • It was a great with with the almond flour! I haven’t made it the other way but the texture was fine and my husband loves it. Thank you for the recipe.

        • Fantastic! I love hearing that it can be customized to meet different dietary preferences/needs.
          Thanks for letting us know!

    • I’m glad you enjoyed it, Kristen! Thanks for letting us know.
      It’s one of those recipes that I always wonder why I didn’t think of it sooner!

    • Hi Laci,

      I typically serve it with some sort of potato. Seasoned potato wedges or home fries are our favorites. However, I think it would be great with things like a side salad, vegetable sticks with dip, kettle cooked potato chips, regular french fries, or roasted vegetables (e.g., asparagus, carrots, sweet onion).

      When making regular meatloaf, I automatically think to make mashed potatoes, but that just doesn’t seem to fit with this! I’d actually love to hear what others serve with it.

  30. What was the ratio of lean/fat content of the ground turkey? Did you add anything to make the turkey loaf moister? Thank you!

    • I use lean ground turkey (93%/7%). I don’t add anything to make it moister. It’s always seemed to be pretty moist as is…perhaps the moisture in the peppers and onions helps with this.
      Let us know how it works out if you add something to make it moister!

  31. Made this Meatloaf last night first time and has friends over. Everyone loved it will definitely make it again.

  32. I don’t have provolone cheese, but I do have Muenster. Would that work as a substitution?

    • Hi Kathy,
      I’m so sorry my blog isn’t as user friendly as it could be. 🙁 However, there are a few ways you can print the recipe.
      At the bottom of the post there is a small heading that reads “Enjoy this post? Let others know about it.” One of the buttons under this says “Print.” This button should allow you to print a copy of the post. You can also use your internet browser’s print feature. I’m not sure what browser you use, but I know for certain both Firefox and MS Edge have print features. If all else fails, you can always copy and paste the recipe into a document in MS Word or another word processing program and print it from there.
      I’ll keep your feedback about it being difficult to print the recipe in mind as I continue to make improvements to the site! 🙂

  34. Made this tonight and it was INCREDIBLE. the best meatloaf I’ve ever had, and I don’t consider meatloaf to be a favorite meal but I will be making this again. Even better, my husband loved it too! Thanks for sharing

    • Hi Brandi,
      Fantastic! I smiled at your comment because I love the feeling I get when a dish is delicious and loved by the whole family. I’m glad you have another meal to add to your favorites!

  35. Hi there!
    Do you happen to know a good binding agent I can use instead of breadcrumbs? I’m on a Paleo diet, but I don’t want to just mix in flax seeds or whatever when there’s a call for carb-based binders.
    Any ideas?

    • Yes, Helen, I think I can help. Some readers have used almond flour instead of breadcrumbs and have had great success with it. I know of another who liked it when using cooked quinoa in place of the breadcrumbs (I’m not sure if this fits within your diet).
      If you’ve used flax seeds in meatloaves before and they worked, then I imagine they would here, too.
      Hope that helps!

    • Hi Tina,
      I’ve not seen anyone share that data. I need to add calculating the numbers to my to-do list. I think many people would like to know! If I get around to calculating them, I’ll share them here and send you an email to let you know.

  39. Any thoughts on adjusting the cook time for mini meatloaves made in a muffin pan?

    • Fun idea, Nicole! I would try 25 minutes to begin with, then adjust as needed. Keep a meat thermometer handy, because this will tell you when they are cooked all the way through.

  40. I had weightloss surgery, so I can’t have the bread. What would be a good carb free alternative? I just can’t think of anything…

    • Some of my readers have had success using almond flour or flax seeds. Perhaps one of these will work for you?

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