Philly Cheesesteak Meatloaf
This Philly cheesesteak meatloaf is loaded with seasoned ground beef, sautéed onions and peppers, and plenty of gooey cheese, making it an easy, flavorful dinner perfect for family meals or casual gatherings.
Servings: 8
Calories: 480kcal
Equipment
Ingredients
- 2 pounds ground beef 85% or 90% lean
- 1 medium yellow onion divided into half-diced and half-sliced
- 1 medium green bell pepper diced
- 1 cup cheddar cheese shredded
- 2 large eggs
- 3 teaspoons garlic minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 slices bread cubed
- ⅓ cup milk
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons butter
Homemade Cheese Whiz
- ½ cup milk
- 2 ounces cream cheese sliced
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon mustard powder
- ¼ teaspoon onion powder
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 350℉ and prepare a baking sheet by lining it with parchment paper. Set aside
- In a large bowl, add ground beef, diced onions, bell peppers, 1 cup of cheddar cheese, eggs, garlic, ketchup, Worcestershire sauce, bread crumbs, ⅓ cup of milk, salt, black pepper, and paprika. Mix until just combined.
- Shape the meat into a loaf and position it in the center of the prepared baking sheet. Bake in the oven for 50 minutes.
- 10 minutes before the meatloaf is done baking. Melt butter in a skillet over medium heat. Saute onions until soft and translucent.
- In a sauce pan over medium-low heat, add milk and cream chees and whisk continuosly until the cream cheese is blended into the milk.
- Add cornstarch, salt, garlic powder, mustard powder, and onion powder. Whisk until well incorporated.
- Slowly add cheddar cheese into the sauce whisking continuously until completely melted and incorporporated.
- Remove the meatloaf from the oven and let it rest for 5 minutes. Then, pour the cheese whiz sauce over the top and top with sautéed onions before serving.
Notes
- Prep the cheese sauce while the meatloaf bakes to save time.
- Be sure the internal temp reaches 160°F for a fully cooked, juicy loaf.
- Don’t skip the resting time—this keeps the meatloaf juicy when sliced.
- Store leftovers in an airtight container and enjoy within 3 days.
Nutrition
Calories: 480kcal | Carbohydrates: 10g | Protein: 32g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 646mg | Potassium: 521mg | Fiber: 1g | Sugar: 4g | Vitamin A: 775IU | Vitamin C: 14mg | Calcium: 283mg | Iron: 3mg