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This Philly Cheesesteak Meatloaf combines two classic comfort foods into one delicious dinner! Savory ground beef mixed with caramelized onions, peppers, and mushrooms, then layered with melty cheese, creates a meal that’s both familiar and exciting, perfect for the whole family!
Philly cheesesteak meatloaf takes traditional meatloaf up a notch by incorporating all the delicious flavors of a Philadelphia cheesesteak sandwich! From savory seasoned beef and perfectly caramelized vegetables to layers of melty cheese both stuffed inside and on the top, you get all the best flavors of cheesesteak in an easy oven-baked form.
This is a unique dinner option that doesn’t take many more steps than regular meatloaf, so it is totally worth it to make! While I love a classic meatloaf, this one can really hit the spot when you want something cozy but slightly different from the norm. You can serve it with all your favorite comfort food side dishes!
Nikki’s Recipe Rundown
- Taste: The savory beef, sweet caramelized veggies, and gooey cheese lend classic Philly cheesesteak flavors in every bite.
- Texture: Moist, tender meatloaf with pockets of melty cheese!
- Ease: Straightforward steps with little fuss—just cook the veggies, mix the meat, layer with cheese, and bake.
- Pros: Makes great leftovers, feeds a crowd, and turns a street food favorite into a hearty dinner.
- Considerations: Takes time to properly caramelize the vegetables, but rushing this step means missing out on flavor!
Philly Cheesesteak Meatloaf Ingredients
For the Veggies:
- Avocado Oil & Butter: Use a combination of your favorite cooking oil with butter to cook up the veggies!
- Onion: For a deeper savory flavor.
- Green Bell Pepper: This adds that traditional Philly cheesesteak flavor.
- Mushrooms: These will add some umami depth!
- Seasoning: I used Kinder Cowboy butter seasoning (we love this and use it on just about everything), but you can use any of your favorite steak seasonings!
For the Meatloaf Mixture:
- Eggs: Eggs bind the meatloaf together, creating a loaf structure.
- Ground Beef: I used lean ground beef here, which has flavor but won’t leave the meatloaf greasy.
- Salt & Pepper: To taste!
- Chili Sauce: Adds tanginess and depth and a bit more flavor than ketchup. If you don’t have chili sauce, you can use ketchup instead.
- Worcestershire Sauce: Provides more umami and enhances the beef flavor!
- Panko Crumbs: Panko breadcrumbs create a lighter texture and keeps the meatloaf moist!
- Provolone Cheese: I like to use thick-cut provolone slices here, but mozzarella cheese will also work.
- Parsley: For garnish, if desired.
Variations and Substitutions
- Cheese: Swap provolone for mozzarella, American, Swiss, or sharp cheddar for different flavor profiles.
- Meat: Use half beef and half ground pork for a richer meatloaf, or use ground turkey as a lighter option!
- Breadcrumbs: If you don’t have panko breadcrumbs on hand, don’t worry about it. You can use regular breadcrumbs instead!
- Spice: If you want a bit of spice in your meatloaf, add diced jalapeños to the vegetable mix and use pepper jack cheese!
How To Make the Best Philly Cheesesteak Meatloaf
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Veggies
Preheat the oven to 375 degrees and lightly spray a large loaf pan with cooking spray.
In a large skillet, over medium-high heat, add the avocado oil and butter. Add the onions, bell peppers, and Kinders seasoning, and saute for 3-4 minutes, for veggies with a bite for nice and caramelized, 5-7 minutes.
Add in the chopped mushrooms and cook for another 5-7 minutes. Get a nice caramelization on them. You can do this to taste and preference.
Remove from the heat and let them cool while you put together the meatloaf. I like to let them cool for at least 5 minutes. You don’t want them too hot when adding to the meatloaf.
Step 2 | Assemble the Meatloaf
In a large bowl, add the eggs and lightly beat them. Then add the ground beef, chili sauce, Worcestershire sauce, black pepper, salt, panko breadcrumbs, and the cooled vegetable mixture. Mix together (I find using my hands is the best way to mix.) Do not over-mix.
Add half the mixture to the loaf pan. Then, add half of the cheese to the middle of the pan. (You can cut the cheese to fit. I leave about an inch around the edges so that the cheese does melt out of the sides of the meatloaf.)
Cover with the rest of the meatloaf mixture and form into a rounded top loaf shape.
Step 3 | Bake & Enjoy
Cook for 40 minutes, then remove from the oven, cover with remaining cheese, and place it back in the oven.
Cook for 15-20 minutes (If you would like the cheese nicely browned, you can broil for 1 or 2 until bubbly and golden), then let rest for 10 minutes before cutting.
To Make Mini Philly Cheesesteak Meatloaves
Ingredient adjustment: The only slight change I make is in the cheese. I would use about 6 to 8 ounces of shredded cheese or cut the cheese into cubes and add it to the meatloaf mixture.
To Bake Mini Philly Cheesesteak Meatloaf
Preheat the oven to 425 ℉ and place parchment paper or foil on a baking sheet.
Divide the meatloaf mixture into 8 equal-sized portions, then form into loaves and place on the prepared baking sheet.
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Bake for 20-25 minutes or until no longer pink or at least 160℉. If you want, you can place additional slices of cheese or shredded cheese on the top of each mini meatloaf during the last 3-5 minutes of cooking.
Recipe Tips
- Allow the veggies to cool a bit. They need to be slightly cooled before mixing into meat to prevent partially cooking the beef!
- Don’t over-mix the ground meat. Mix the meatloaf ingredients just until combined. Overmixing can create a dense, tough texture!
- When assembling the meatloaf, leave space around the cheese layer in the middle to prevent it from leaking out during baking. (But if it does, it’s no big deal. It will still taste great!)
- If you aren’t sure if it is cooked through, I recommend using a meat thermometer to check for the perfect doneness. The internal temperature should be 160°F.
Recipe FAQs
Philly cheesesteak meatloaf is a dish that combines the flavors of a Philadelphia cheesesteak sandwich with traditional meatloaf. It features ground beef mixed with caramelized onions, bell peppers, and mushrooms, then layered and topped with melty cheese!
The secret to moist meatloaf is not over-mixing the meat mixture, using enough binding ingredients (eggs and breadcrumbs), incorporating vegetables for moisture, and not overcooking. Allowing the meatloaf to rest after cooking is also crucial for retaining juices!
Meatloaf typically falls apart because of insufficient binding ingredients (not enough eggs or breadcrumbs), overly lean meat with too little fat, not allowing it to rest before slicing, or undercooking. Be sure to take the meatloaf out once it has reached an internal temperature of 160 degrees F, and allow it to rest before serving!
How to Store Cheesesteak Meatloaf
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: To freeze, wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Reheat thawed slices in the microwave or in a 350°F oven until warmed through.
What to Serve with Philly Cheesesteak Meatloaf
This Philly cheesesteak meatloaf can be paired with sides that balance the rich, savory flavors. Creamy mashed potatoes are always a good option or try crispy parmesan-crusted potatoes for something with more texture. For vegetables, air fryer green beans or roasted broccoli would both go well and are super easy to make.
For something a little more indulgent, try serving it with a cheesy broccoli casserole! During corn season, I love to serve it with air fryer corn ribs or classic corn on the cob for a complete comfort food experience.
And don’t forget to save the leftovers! Slices of this meatloaf make incredible sandwiches the next day, especially when warmed and served on crusty rolls with additional melted cheese.
Other Recipes to Try
- Philly Cheesesteak Sliders
- Mini Cheddar Bacon Meatloaf
- Big Mac Sloppy Joes
- Philly Cheesesteak Sloppy Joes
- Philly Cheesesteak Pizza
- Stuffed Pepper Meatloaf
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Philly Cheesesteak Meatloaf Recipe
Ingredients
To Cook Veggies
- 1 tablespoon avocado oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 8 ounces sliced mushrooms, bella or white, chopped
- 2 teaspoons Kinders cowboy butter seasoning, or your favorite steak seasoning(for recipe card – if you prefer not to use you can replace with salt to taste)
Meatloaf Mixture
- 2 eggs
- 2 pounds lean ground beef
- ½ – 1 teaspoon black pepper, to taste
- 1 teaspoon kosher salt, (or to taste)
- 2 tablespoons chili sauce, or ketchup I think chili sauce is the way to go so much flavor
- 2 teaspoons worcestershire sauce
- 1 cup panko crumbs
- 10 ounces provolone or mozzarella cheese, I buy a nice thick cut sliced cheese about 8-10 slices, divided
- Fresh parsley for garnish or slice extra bell pepper and onions and caramelize for the top
Instructions
- Preheat the oven to 375 degrees and lightly spray a large loaf pan with cooking spray.
- In a large skillet, over medium high heat, add the avocado oil and butter. Add the onions and bell peppers and kinders seasoning, saute for 3-4 minutes, for veggies with a bite for nice and caramelized 5-7 minutes. Add in the chopped mushrooms and cook for another 5-7 minutes. Get a nice caramelization on them. You can do this to taste and preference.
- Remove from the heat and let them cool while you put together the meatloaf. I like to let them cool for at least 5 minutes. You don’t want them too hot when adding to the meatloaf.
- In a large bowl add the eggs and lightly beat them. Then add the ground beef, chili sauce, Worcestershire sauce, black pepper, salt, panko breadcrumbs, and the cooled vegetable mixture. Mix together (I find using my hands is the best way to mix.) Do not over mix .
- Add half the mixture to the loaf pan then add half of the cheese to the middle of the pan. (You can cut the cheese to fit. I leave about an inch around the edges so that the cheese does melt out of the sides of the meatloaf.)
- Cover with the rest of the meatloaf mixture and form into a rounded top loaf shape.
- Cook for 40 minutes, then remove from the oven, cover with remaining cheese and place it back in the oven.
- Cook for 15-20 minutes (If you would like the cheese nicely browned you can broil for a 1 or 2 until bubbly and golden), then let rest for 10 minutes before cutting.
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Notes
To Make Mini Philly Cheesesteak Meatloaves
Ingredient adjustment: The only slight change I make is in the cheese. I would use about 6 to 8 ounces of shredded cheese or cut the cheese into cubes and add it to the meatloaf mixture.To Bake Mini Philly Cheesesteak Meatloaf
- Preheat the oven to 425 ℉ and place parchment paper or foil on a baking sheet.
- Divide the meatloaf mixture into 8 equal-sized portions, then form into loaves and place on the prepared baking sheet.
- Bake for 20-25 minutes or until no longer pink or at least 160℉. If you want, you can place additional slices of cheese or shredded cheese on the top of each mini meatloaf during the last 3-5 minutes of cooking.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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