Philly Cheesesteak Meatloaf Recipe

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.