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.
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.
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.
Will 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.
Made this last night and the guys LOVED it! I used a red bell pepper & gluten free breadcrumbs since my adult son has been gluten free for a couple of months now. Thank you so much for this recipe using a lb of ground beef vs most others using 1.5-2 lbs. And thank you to the comments from the other gluten free peeps!
I’m so glad to hear this, Denise! I prefer red bell pepper over green, so that sounds like a tasty change.