Philly Cheese Meatloaf

I chose to try another take on meatloaf after we quite loved the Meatloaf Parmesan from the prior menu. This time, a Philly cheesesteak sandwich served cold served me inspiration. It was popular, much like the meatloaf parmesan!


1 chopped medium onion
Chop one green bell pepper.
Oil, one tablespoon
Meat, one pound
Half cup of breadcrumbs
Entire egg
Many shakes of pepper and salt
Pinch of garlic powder
Take three tablespoons Sauce of Worcester
Provolone cheese slices, six


Set the oven to 350°F. Sweat the onion and pepper in oil in a pan until soft. In a bowl, mix these vegetables with all the other ingredients except the cheese. Spoon three of the provolone cheese slices over half of this mixture in a loaf pan that has been sprayed. To get two meat-cheese layers, repeat.

Bake for forty-five minutes, or until the flesh reaches 165°F on inside. Give the meatloaf five minutes to settle before slicing and serving. Six servings are yielded.

Bell pepper, onion, and provolone cheese jazz up meatloaf to give it the traditional Philly cheesesteak taste!

Get the recipe and nutritional information in print by clicking this link.


This meatloaf worked out well when I made it using ground turkey. It tasted precisely like a Philly cheesesteak sandwich! Specially good was the two slices of provolone cheese. I’ll give ground beef a go when I cook it again. This will, I believe, enhance its taste even more!

Please find attached the recipe’s nutrition label. Please be advised that the nutrition information are approximations derived from the previously listed components and cooking guidelines. Only informative purposes are meant to be served by them.