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Philly Cheesesteak Meatloaf

Philly cheesesteak meatloaf is a stuffed meatloaf baked until juicy, with sautéed peppers, onions, mushrooms, and melty provolone in the center. This easy meatloaf recipe includes a tangy ketchup-brown sugar glaze and a 10-minute rest for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80/20 for best juiciness.
  • 0.5 cup breadcrumbs
  • 2 eggs
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 salt To taste.
  • 1 pepper To taste.
Filling
  • 1 tbsp butter
  • 1 green bell pepper Sliced.
  • 1 onion Sliced.
  • 8 oz mushrooms Sliced.
  • 4 provolone Sliced into 4 portions.
Glaze
  • 3 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Preheat and sauté filling
  1. Preheat the oven to 350°F. Set up a baking surface for your loaf pan.
  2. Sauté the green bell pepper, onion, and mushrooms in butter over medium-high heat for 5 minutes until softened, then let cool slightly. Stir occasionally so they soften evenly.
Assemble the stuffed meatloaf
  1. Mix all meatloaf ingredients until combined. Press half into a loaf pan to form the bottom layer.
  2. Layer the provolone slices over the beef. Add cheese so it covers the surface before the vegetables.
  3. Top with the sautéed vegetables and remaining cheese. Spread them evenly for a consistent middle.
  4. Press the remaining meat mixture over the top to seal completely. Pinch the seams together so filling stays inside while baking.
Glaze, bake, and rest
  1. Mix the glaze (ketchup, brown sugar, and Worcestershire) and brush it over the top. Use a light, even coat for a brown-glazed finish.
  2. Bake for 55–65 minutes until the internal temperature reaches 160°F. Rotate the loaf pan if needed for even browning.
  3. Rest the meatloaf for 10 minutes before slicing. Letting it set helps keep the provolone inside the center.

Notes

Pro tip: Cool the sautéed vegetables slightly before filling so the mixture doesn’t steam the meatloaf and loosen the seal. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze baked slices for up to 2 months. For a lighter option, use leaner ground beef (90/10) and add an extra 1–2 tbsp breadcrumbs to help retain moisture.