My father-in-law took one bite and came running over to me asking for this recipe
Philly Cheese Meatloaf
This recipe blends the hearty comfort of traditional meatloaf with the rich, melty flavor of provolone cheese. Sautéed vegetables add a delightful depth and texture that brings this dish to life.
Ingredients:
For the Meatloaf:
| Ingredient | Amount |
|---|---|
| Ground beef (80/20) | 2 lbs |
| Small onion, finely diced | 1 |
| Green bell pepper, finely diced | 1 |
| Mushrooms, chopped (optional) | 1 cup |
| Garlic, minced | 2 cloves |
| Eggs | 2 |
| Breadcrumbs (or crushed Ritz crackers) | 1 cup |
| Worcestershire sauce | 1 tablespoon |
| Ketchup | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Shredded provolone cheese | 1 cup |
| Olive oil | 2 tablespoons |
For the Topping:
| Ingredient | Amount |
|---|---|
| Provolone cheese slices | 4–5 slices |
| Fresh parsley (optional) | For garnish |
Instructions:
- Preheat oven: Set the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan to prepare for baking.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, mushrooms (if using), and garlic. Cook until tender and fragrant. Remove from heat and let cool slightly.
- Mix the meatloaf: In a large bowl, combine ground beef, eggs, breadcrumbs, Worcestershire sauce, ketchup, garlic powder, onion powder, oregano, salt, and pepper. Fold in the sautéed vegetables, mixing just until combined.
- Build the meatloaf: Press half of the meat mixture evenly into the prepared pan. Sprinkle shredded provolone cheese over the layer, then cover with the remaining meat mixture. Press down firmly to seal.
- Bake: Place the meatloaf in the oven and bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
- Add cheese topping: Remove the meatloaf from the oven and arrange provolone slices on top. Return it to the oven for 5–7 minutes, until the cheese is melted and bubbly.
- Rest and serve: Let the meatloaf rest for 5–10 minutes before slicing. Garnish with fresh parsley if desired. Serve warm, alongside mashed potatoes or a fresh green salad for a complete meal.
