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An Exciting Twist on a Classic: Philly Cheesesteak Meatloaf
If you’re a fan of the savory, melty goodness of a Philly cheesesteak, you’re in for a treat with this Philly Cheesesteak Meatloaf. Infused with the vibrant flavors of green bell peppers, onions, and mushrooms, and topped with gooey Provolone cheese, this meatloaf is a delicious fusion of two beloved dishes. It’s comfort food at its finest, with a unique twist that will have your family asking for seconds!
Why You’ll Love This Recipe
This Philly Cheesesteak Meatloaf has quickly become a household favorite, surpassing even our most cherished meatloaf recipes. If you love the flavors of a classic Philly cheesesteak, this dish brings them together in a hearty, satisfying form. Plus, it’s a fun way to shake up your usual meatloaf routine and impress your family or guests.
Kitchen Equipment You’ll Need
- 9×5-inch loaf pan
- Large pan or skillet
- Medium saucepan
- Mixing bowls
- Whisk
Ingredients
- 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
- Sauce:
- 2 cups whole milk
- 1 cup provolone cheese, grated
- 1/4 cup parmesan cheese, grated
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
Preparation
- Preheat your oven to 375º F and lightly grease a 9×5-inch loaf pan.
- In a large pan or skillet, heat olive oil over medium-high heat and sauté the onion and bell pepper for about 10 minutes, or until softened.
- Add garlic to the pan and cook for an additional 1-2 minutes, until fragrant. Season with salt and pepper, then remove from heat and set aside.
- In a large bowl, combine the ground beef, egg, breadcrumbs, Worcestershire sauce, and red pepper flakes. Mix thoroughly, seasoning with salt and pepper.
- Fold in the sautéed pepper and onion mixture, along with the cubed provolone.
- Transfer the meat mixture into the loaf pan and bake for 45-50 minutes, or until fully cooked through.
- While the meatloaf is baking, prepare the cheese sauce. Melt butter in a medium saucepan over medium heat, then whisk in flour to form a roux. Cook for 2-3 minutes until golden brown.
- Gradually whisk in the milk, continuing to whisk until the mixture is smooth and begins to thicken, about 4-5 minutes.
- Remove the sauce from heat and stir in the grated provolone and parmesan cheese until melted.
- Once the meatloaf is cooked, remove it from the oven and pour the cheese sauce over the top. Slice, serve hot, and enjoy!
Tips for Success
- Make sure to finely chop the vegetables to ensure they mix well with the meat.
- Don’t overmix the meatloaf mixture as it can lead to a tough texture.
- Let the meatloaf rest for a few minutes before slicing to help it hold its shape.
Additional Tips and Variations
Feel free to add in mushrooms for an extra layer of flavor. You can also substitute the provolone cheese with mozzarella or cheddar if you prefer.
Nutritional Highlights (Per Serving)
- Calories: 350
- Protein: 25g
- Carbohydrates: 15g
- Fat: 20g
Frequently Asked Questions (FAQ)
Can I make this meatloaf ahead of time? Yes, you can prepare the meatloaf mixture and store it in the refrigerator for up to 24 hours before baking.
Can I freeze leftovers? Absolutely! Wrap individual slices in plastic wrap and store in the freezer for up to 3 months.
Conclusion
This Philly Cheesesteak Meatloaf is a deliciously creative take on a classic dish that’s sure to become a favorite in your home. Give it a try and let us know how much you love it by sharing your experience in the comments below. Enjoy!
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