Easy Stuffed Philly Cheesesteak Meatloaf with Peppers & Onions

This hearty Stuffed Philly Cheesesteak Meatloaf combines seasoned ground beef with sautéed peppers, onions, and gooey provolone cheese for a delicious twist on two comfort food favorites.

Ingredients (Serves 6–8)

Meatloaf

• 2 lb (900 g) lean ground beef (80/20 or 85/15)
• 1 cup breadcrumbs
• 2 large eggs
• ½ cup milk
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

Filling

• 1 tablespoon olive oil
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 8 slices provolone cheese
• 1 teaspoon Italian seasoning

Topping (Optional)

• 4 additional slices provolone cheese
• Chopped fresh parsley

Instructions

1. Preheat the Oven

• Preheat the oven to 375°F (190°C).
• Lightly grease a 9 × 5-inch loaf pan or line a baking sheet with parchment paper.

2. Cook the Vegetables

• Heat the olive oil in a skillet over medium heat.
• Add the peppers and onion.
• Sprinkle with the Italian seasoning.
• Cook for 6–8 minutes, stirring occasionally, until softened.
• Let cool slightly.

3. Make the Meatloaf Mixture

• In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, garlic, onion powder, garlic powder, Italian seasoning, salt, and pepper.
• Mix gently until just combined.

4. Assemble

• Press half of the meat mixture into the prepared pan or shape it into a loaf on the baking sheet.
• Layer half of the provolone cheese over the meat, leaving a small border around the edges.
• Spread the cooked peppers and onions over the cheese.
• Add the remaining provolone slices.
• Cover with the remaining meat mixture and seal the edges well.

5. Bake

• Bake for 50–60 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).

6. Add the Cheese

• Top with the remaining provolone slices.
• Return to the oven for 5 minutes, or until the cheese is melted.

7. Rest and Serve

• Let the meatloaf rest for 10 minutes before slicing.
• Garnish with chopped parsley, if desired.

Serving Suggestions

• Garlic mashed potatoes
• Roasted baby potatoes
• Steamed broccoli
• Green beans
• Garden salad
• Buttered corn

Tips

• Don’t overmix the meat mixture to keep the meatloaf tender.
• Let the sautéed peppers and onions cool slightly before assembling to prevent excess moisture.
• Resting the meatloaf before slicing helps it hold together and keeps it juicy.
• Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 55–65 minutes
Rest Time: 10 minutes
Total Time: About 1 hour 30 minutes
Servings: 6–8