This is so much better than the traditional version – we can’t get enough!
While some people scoff at meatloaf, we happen to firmly believe that, when done right, meatloaf can be seriously delicious and totally crave-worthy. Maybe that’s because we grew up in a household where tasty meatloaf was a staple to look forward to, or maybe that’s just because we make sure to make ours as flavorful and yummy as possible. Regardless, we love meatloaf and are here to share a new spin on a classic that we hope you’ll love as much as we do!
We give you the Philly Cheesesteak meatloaf. That’s right, we took our favorite sandwich and turned it into a hearty meatloaf, big enough to feed a family, without the hassle of whipping up individual cheesesteaks for people (…although putting this meatloaf into a sandwich would be awesome.) Packed with peppers and onions and provolone, then topped with a creamy cheese sauce, this dinner is packed with flavor and not to be underestimated. What are you waiting for? This sandwich-turned-meatloaf dinner is calling your name!
Serves 6-8 1 hour
- 1 1/2 pounds lean ground beef
- 4 oz. provolone cheese, cut into small cubes
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 large egg
- 1/2 yellow onion, finely chopped
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
- 2 cups whole milk
- 1 cup provolone cheese, grated
- 1/4 cup parmesan cheese, grated
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- Preheat oven to 375º F and lightly grease a 9x5-inch loaf pan.
- Heat olive oil in a large pan or skillet over medium-high heat and sautè onion and bell pepper for 10 minutes, or until softened.
- Add garlic and cook for 1-2 minutes, or until fragrant. Season generously with salt and pepper.
- Remove from heat and set aside.
- Combine meat, egg, breadcrumbs, Worcestershire sauce and red pepper flakes together in a large bowl, and mix together until combined. Season generously with salt and pepper, then mix in pepper and onion and cubed provolone until incorporated.
- Place mixture in loaf pan and bake for 45-50 minutes, or until cooked through.
- Melt butter in a medium saucepan over medium heat, then whisk in flour to create a roux. Cook for 2-3 minutes, or until golden brown.
- While whisking continuously, slowly pour in milk until incorporated and smooth, then cook for 4-5 minutes, or until thickened.
- Remove sauce from heat and mix in grated provolone and parmesan cheese until melted.
- Remove meatloaf from oven and pour cheese sauce over the top.
- Slice, serve hot and enjoy!
Recipe adapted from Iowa Girl Eats