cheesesteak meatloaf (Printer-Friendly Layout)
Beef, onions, peppers, and mushrooms get together with provolone cheese, then topped with a sweet glaze for a crowd-pleaser everyone wants seconds of.
# Ingredients You'll Need:
→ Meatloaf
01 -
115 g provolone cheese, sliced
02 -
Salt and black pepper, go with your gut
03 -
1 teaspoon garlic powder
04 -
15 ml Worcestershire sauce
05 -
90 g sliced mushrooms
06 -
75 g diced green bell pepper
07 -
80 g diced onion
08 -
120 ml whole milk
09 -
1 large egg
10 -
110 g bread crumbs
11 -
450 g ground beef
→ Glaze
12 -
1 teaspoon yellow mustard
13 -
25 g brown sugar
14 -
60 ml ketchup
15 -
120 ml beef broth
# Step-by-Step Instructions:
01 -
After it comes out of the oven, let it sit in the pan for around 10 minutes. You can toss on some fresh parsley if you want. Enjoy it nice and warm.
02 -
Set the oven to 175°C. Bake for about 45 to 50 minutes. Pop on the last of the glaze and bake another 10 minutes so the top turns glossy and the loaf finishes cooking through.
03 -
Take the beef broth, ketchup, brown sugar, and mustard, and whisk them together in a small bowl. Use a brush to paint half the glaze right over the top of your meat mixture.
04 -
Grease your loaf pan and scoop in half the meat mix. Lay down the provolone cheese slices, then cover everything up with the rest of the beef mixture. Push down to close in the cheese.
05 -
In a really big bowl, gently mix the ground beef, bread crumbs, egg, milk, Worcestershire, garlic powder, your sautéed veggies, salt, and a little pepper. Don’t smash it all together—just combine until everything’s mixed in.
06 -
Heat your large skillet on medium. Cook the onions, bell pepper, and mushrooms until they’ve softened up—usually takes about five minutes. Take them off the heat so they can cool for a bit before mixing them in.
# Extra Tips and Tricks:
01 -
Keep the texture tender by mixing the meat gently. This goes great with mashed potatoes, roast veggies, or a fresh leafy salad.