Philly Cheesesteak Meatloaf , A Comfort Food Classic with a Twist

Philly Cheesesteak Meatloaf is a fun, delicious twist on two classic comfort foods rolled into one. Imagine the hearty flavors of a traditional meatloaf combined with the bold, cheesy goodness…

By Riley • October 28, 2025 • Reading time: 7 min

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Philly Cheesesteak Meatloaf is a fun, delicious twist on two classic comfort foods rolled into one. Imagine the hearty flavors of a traditional meatloaf combined with the bold, cheesy goodness of a Philly cheesesteak sandwich. It’s loaded with tender ground beef, sweet sautéed peppers and onions, and rich melted provolone cheese running right through the middle.

I love making this recipe because it feels both familiar and a little adventurous at the same time. The mix of veggies and cheese inside the meatloaf adds so much flavor and moisture, making every slice satisfying and juicy. Plus, it’s a great way to shake up your usual meatloaf night without spending tons of time or effort.

My favorite way to serve this Philly Cheesesteak Meatloaf is with some mashed potatoes or a simple green salad on the side. It’s perfect for cozy family dinners or feeding a crowd when you want something comforting but special. I find it’s always a crowd-pleaser where everyone asks for seconds, and I don’t mind one bit!

Key Ingredients & Substitutions

Ground Beef & Pork: I prefer 80/20 ground beef for its fat content, which keeps the meatloaf juicy. Ground pork adds extra moisture but you can skip it if you want leaner meat.

Bell Peppers & Onions: These bring that Philly cheesesteak flavor. If you don’t have fresh peppers, frozen mixed peppers work fine too. Just be sure to sauté well to soften them.

Provolone Cheese: This cheese melts beautifully and adds authentic cheesesteak taste. If you don’t have provolone, mozzarella or mild cheddar can be good substitutes.

Breadcrumbs & Milk: These keep the loaf tender. For gluten-free options, use gluten-free breadcrumbs or oats soaked in milk or broth.

Glaze: The ketchup-brown sugar-mustard mix creates a perfect tangy-sweet topping. If you prefer less sugar, reduce the brown sugar or swap ketchup for tomato sauce with a splash of vinegar.

How Do You Make a Meatloaf That’s Juicy and Holds Together?

Sometimes meatloaf can turn out dry or crumbly. The key is a good balance of ingredients and gentle mixing.

• Don’t overmix: Use your hands or a spoon to combine ingredients just until mixed. Overworking the meat toughens it.
• Use moisture: Milk and eggs help hold everything together and keep it moist.
• Layer cheese inside: Adding shredded cheese in the middle adds moisture and richness that keeps the meatloaf juicy.
• Proper cooking temperature: Bake until internal temp hits 160°F (71°C). Use a meat thermometer for best results.
• Let it rest: Allow the meatloaf to rest for 10 minutes after baking to let juices redistribute, making it easier to slice and more tender.

Equipment You’ll Need

• Loaf pan – holds the meatloaf shape while baking for even cooking and easy slicing.
• Large mixing bowl – gives you plenty of room to mix ingredients without making a mess.
• Skillet or frying pan – perfect for sautéing onions, peppers, and garlic to bring out their flavor.
• Meat thermometer – helps you check when the meatloaf reaches a safe 160°F for perfect doneness.
• Small bowl – for mixing the glaze ingredients smoothly and evenly spreading it on top.

Flavor Variations & Add-Ins

• Swap ground beef with ground turkey or chicken for a lighter version that’s still tasty.
• Add sliced mushrooms to the sautéed veggies for an earthy boost and extra moisture.
• Try Swiss or sharp cheddar cheese instead of provolone for a different cheese flavor.
• Mix in a teaspoon of smoked paprika or crushed red pepper flakes to give the meatloaf a gentle smoky or spicy kick.

How to Make Philly Cheesesteak Meatloaf

Ingredients You’ll Need:

For the Meatloaf:

• 1 lb ground beef (preferably 80/20)
• 1/2 lb ground pork (optional, for added juiciness)
• 1 cup finely diced onion
• 3/4 cup finely diced green and red bell peppers (mixed)
• 2 cloves garlic, minced
• 1 cup shredded provolone cheese (plus 4-6 slices for topping)
• 1 cup breadcrumbs
• 1/4 cup whole milk
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme

For the Glaze:

• 1 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard

To Garnish:

• Fresh parsley, chopped

Time Needed:

This recipe takes about 20 minutes for prep, 60 to 65 minutes for baking, and 10 minutes resting time, for a total of approximately 1 hour and 35 minutes.

Step-by-Step Instructions:

1. Prepare the Oven and Veggies:

Start by preheating your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy cleanup. Then, in a skillet over medium heat, sauté the diced onions, bell peppers, and minced garlic until they are softened and caramelized, about 6 to 8 minutes. Remove from heat and let the veggies cool down a bit.

2. Mix the Meatloaf Ingredients:

In a large bowl, combine the ground beef and ground pork if you’re using it. Add the sautéed vegetables, shredded provolone cheese, breadcrumbs, whole milk, eggs, Worcestershire sauce, salt, pepper, oregano, and thyme. Gently mix everything using your hands or a spoon until the ingredients are evenly combined. Be careful not to overmix to keep your meatloaf tender.

3. Assemble the Meatloaf:

Place half of the meat mixture into your prepared loaf pan, pressing it gently to form an even layer. Sprinkle a layer of shredded provolone cheese evenly over the meat. Then, top the cheese with the remaining meat mixture and press it down evenly to create the top layer.

4. Prepare and Add the Glaze:

In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard until smooth. Spread half of this glaze evenly over the top of the meatloaf before placing it in the oven.

5. Bake and Add Cheese Slices:

Bake the meatloaf for 45 minutes. Take it out of the oven, then place 4 to 6 slices of provolone cheese on top. Spread the remaining glaze over the cheese for a sweet and tangy finish.

6. Finish Baking:

Put the meatloaf back in the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C), and the cheese on top is melted and bubbly.

7. Rest and Serve:

Remove the meatloaf from the oven and let it rest for about 10 minutes. This resting time lets the juices redistribute and makes slicing easier. Garnish with chopped fresh parsley before serving. Enjoy it with mashed potatoes, a green salad, or your favorite sides!

Can I Use Frozen Ground Meat for This Meatloaf?

Yes, you can! Just make sure to fully thaw the ground beef and pork in the fridge overnight before using. Pat the meat dry with paper towels to remove excess moisture, which helps the meatloaf hold its shape better.

Can I Make Philly Cheesesteak Meatloaf Ahead of Time?

Absolutely! You can assemble the meatloaf the night before, cover it tightly with plastic wrap, and refrigerate. Bake it fresh the next day, adding a few extra minutes to the baking time if it’s chilled straight from the fridge.

How Do I Store Leftovers?

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F until heated through or in the microwave in short bursts to avoid drying out.

Can I Substitute the Provolone Cheese?

Yes! Mozzarella, Swiss, or mild cheddar all work well as substitutes, offering different but delicious flavors. Just use the same amount as the provolone called for in the recipe.