Philly Cheesesteak Meatloaf is a delicious twist on two classic favorites rolled into one. This dish combines the rich flavors of thinly sliced steak, sautéed peppers and onions, and melted cheese all packed into a tender, juicy meatloaf. It’s the perfect mix of steakhouse taste and cozy comfort food that you didn’t know you needed.
I love making this meatloaf because it brings together all the best parts of a Philly cheesesteak without all the fuss of assembling a sandwich. The gooey cheese melted right inside makes every bite feel like a little celebration. Plus, the peppers and onions add just the right amount of sweetness and crunch, giving it a perfect balance of textures.
When I serve this, I like pairing it with a simple side of mashed potatoes or a crisp salad to keep things light and fresh. It’s great for family dinners or when friends come over because it’s easy to slice and share. Everyone always asks for seconds, and honestly, I don’t blame them—it’s that good!
Key Ingredients & Substitutions
- Ground beef
- Using 80/20 beef balances flavor and moisture well. If you prefer leaner meat, try 90/10, but add a little extra moisture like a splash of milk to keep it juicy.
- Bell peppers and onions
- These give that classic Philly cheesesteak flavor with sweetness and texture. If you don’t have green peppers, red or yellow peppers work fine too.
- Cheese
- Mozzarella or provolone melts beautifully inside the meatloaf. If you want a stronger flavor, you can use sharp cheddar or American cheese for a closer cheesesteak taste.
- Breadcrumbs and milk
- These are important to keep the meatloaf from being too dense. You can swap breadcrumbs for oats or crushed crackers if preferred.
- Worcestershire sauce & herbs
- Worcestershire adds umami and depth. Dried oregano and thyme add warmth, but you can swap them for Italian seasoning for convenience.
- Glaze (ketchup, brown sugar, Dijon)
- This sweet and tangy glaze caramelizes on top for a flavorful finish. If you want less sweetness, reduce the brown sugar or swap Dijon for yellow mustard for a milder taste.
How Can I Make Sure My Meatloaf Stays Juicy and Doesn’t Fall Apart?
Maintaining the right balance in your meat mixture is key. Here’s how to do it:
- Don’t overmix: Combine ingredients gently to keep the texture tender.
- Use breadcrumbs and milk: These add moisture and help bind the meat.
- Cook at moderate temperature: Baking at 350°F lets the meat cook evenly without drying out.
- Rest before slicing: Letting the meatloaf rest for 10 minutes helps the juices stay inside.
- Seal the edges: Press the top layer firmly to keep cheese from leaking out.
Following these steps will ensure a moist, well-shaped meatloaf with melty cheese inside every slice. Happy cooking!
Equipment You’ll Need
- Loaf pan – shapes the meatloaf neatly and helps it cook evenly.
- Large mixing bowl – gives you plenty of room to combine ingredients without a mess.
- Skillet – for sautéing onions, peppers, and garlic to bring out their flavors.
- Measuring cups and spoons – keep your ingredient amounts accurate for best results.
- Sharp knife and cutting board – for chopping veggies finely and safely.
- Basting brush (optional) – makes spreading the glaze even and easy.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the dish while keeping it tasty.
- Add sautéed mushrooms for an earthy twist that complements the steak flavors well.
- Mix in chopped jalapeños or a pinch of cayenne for a spicy kick that wakes up your taste buds.
- Use pepper jack or smoked provolone cheese for a smoky, slightly spicy flavor change.
How to Make Philly Cheesesteak Meatloaf, The Ultimate Fusion of Steak and Comfort
Ingredients You’ll Need:
For the Meatloaf:
- 1 ½ lb ground beef (preferably 80/20)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup mozzarella or provolone cheese, shredded or sliced
- ¾ cup breadcrumbs
- ½ cup whole milk
- 1 large egg
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 tbsp olive oil (for sautéing)
For the Glaze:
- ½ cup ketchup
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
For Garnish:
- Fresh parsley, chopped
Time Needed
This recipe takes about 15 minutes to prepare, 1 hour in the oven, and 10 minutes resting time. In total, plan for roughly 1 hour and 25 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Sauté Veggies:
Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper. In a skillet, heat olive oil over medium heat. Add the chopped onion and green bell pepper, cooking until soft and golden (about 5-7 minutes). Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.
2. Mix the Meatloaf Ingredients:
In a large bowl, combine the ground beef, sautéed vegetables, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, oregano, and thyme. Mix gently using your hands or a spoon, making sure everything is just combined. Avoid overmixing to keep the meatloaf tough and juicy.
3. Assemble the Meatloaf:
Put half of the meat mixture into the prepared loaf pan and press down evenly. Layer the shredded or sliced cheese evenly on top of this first layer. Then top with the remaining meat mixture, pressing firmly to seal edges and shape the loaf.
4. Prepare and Apply the Glaze:
In a small bowl, mix the ketchup, brown sugar, and Dijon mustard. Spread half of this mixture evenly over the top of the meatloaf.
5. Bake and Finish:
Bake the meatloaf for 45 minutes. Take it out and spread the remaining glaze on top. Return to the oven and bake for another 15-20 minutes, or until the meatloaf reaches an internal temperature of 160°F (70°C) and the glaze is caramelized and bubbly.
6. Rest and Serve:
Remove the meatloaf from the oven and let it rest for 10 minutes to let the juices settle inside. Garnish with chopped fresh parsley and slice into thick pieces. Serve with your favorite sides like roasted asparagus, potatoes, or mashed potatoes for a classic comfort meal.
Can I Use Frozen Ground Beef for This Meatloaf?
Yes, but be sure to thaw it completely in the refrigerator overnight before using. This helps ensure the meat mixes evenly and cooks properly.
Can I Prepare the Meatloaf Ahead of Time?
Absolutely! You can assemble the meatloaf and keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it goes straight from the fridge to the oven.
How Do I Store Leftovers?
Store any leftover meatloaf in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or oven to keep it moist and delicious.
Can I Substitute the Cheese?
Yes! Provolone or mozzarella are traditional, but feel free to try cheddar, pepper jack, or even Swiss for a different flavor. Just make sure it melts well.