Cheesy Philly Meatloaf

Name: Cheesy Philly Meatloaf with Provolone
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs ground beef; 1 medium onion; 1 green bell pepper; 8 slices provolone cheese; 2 large eggs; 1 cup breadcrumbs; 2 tbsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped

Cheesy Philly Meatloaf combines ground beef, melted provolone, caramelized onions, and green peppers in a single loaf that captures the bold, savory flavors of a classic Philly cheesesteak without the sandwich format.

🌍American 🏷️Meatloaf 🏷️Philly cheesesteak 🏷️Ground beef 🏷️Provolone cheese Comfort food

🏷️

🏷️Dinner

-0:00

therecipecollectoronTikTok

Total

1h 15m

Servings

6

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by therecipecollector

-0:00

therecipecollectoronTikTok

Ingredients

2 lbs ground beef
1 medium onion
1 green bell pepper
8 slices provolone cheese
2 large eggs
1 cup breadcrumbs
2 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, choppedoptional

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Instructions

1
Preheat oven to 375°F (190°C). Lightly grease a loaf pan or a baking sheet.
2
In a large bowl, combine the ground beef, chopped onion, chopped green bell pepper, eggs, breadcrumbs, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix.
3
Press half of the meat mixture into the bottom of the prepared loaf pan or form into a loaf shape on the baking sheet.
4
Create a shallow indent down the center of the meatloaf and lay 4 slices of provolone cheese inside.
5
Top with the remaining meat mixture, pressing the edges to seal the cheese inside.
6
Bake for 50-60 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
7
Top the meatloaf with the remaining 4 slices of provolone cheese and return to the oven for another 3-5 minutes, or until the cheese is melted and bubbly.
8
Let the meatloaf rest for 10 minutes before slicing. Garnish with fresh parsley if desired and serve.

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Tips & Notes

Pro tips

Sauté onions and peppers until softened and lightly caramelized before stuffing to deepen flavor and prevent a watery loaf.
Layer cheese slices in the center before rolling or molding; top with remaining cheese in the last 10 minutes of baking to avoid scorching.
Mix ingredients gently with your hands and avoid overworking the meat, which toughens the final loaf.
Use a loaf pan lined with foil for easy removal and cleanup, or shape directly on a rimmed baking sheet for better browning.

Substitutions

Ground beef → ground chuck or 80/20 blend (maintains fat content for moisture)
Provolone → Swiss cheese or sharp cheddar (adjusts flavor profile while maintaining melt)
Breadcrumbs → crushed crackers or rolled oats (¼ cup oats adds texture)
Worcestershire sauce → soy sauce or balsamic vinegar (1 tbsp each; slightly different umami note)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 4 days, or freeze wrapped slices up to 3 months; reheat in a 350°F oven until warmed through.

Common Questions

Can I prepare this meatloaf ahead of time?

Yes. Form and stuff the meatloaf, wrap tightly in plastic, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if baking from cold.

How do I know when the meatloaf is done?

It's done when the internal temperature reaches 160°F at the thickest part (measured with an instant-read thermometer), typically 50–60 minutes at 350°F.