Introduction

This Easy Stuffed Philly Cheesesteak Meatloaf combines the comforting flavors of a classic cheesesteak with the hearty satisfaction of a meatloaf. Loaded with sautéed peppers, onions, mushrooms, and plenty of melty mozzarella, it’s a delicious twist that the whole family will love.

A close-up of a fork lifting a large piece of a layered dish showing three main layers: the bottom layer is a light, creamy white sauce, the middle layer is browned ground meat mixed with small pieces of green vegetables, and the top layer is melted, stretchy white cheese pulling apart from the main dish. The dish is served in a white bowl with parts of the same dish blurred in the background on another white bowl, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds ground beef
1 large onion (finely chopped)
1 green bell pepper (finely chopped)
½ cup mushrooms (chopped)
3 cloves garlic (minced)
1 tablespoon olive oil
½ cup whole milk
1 cup breadcrumbs (regular, Italian-style, or panko)
1 large egg
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon Adobo seasoning
3 tablespoons Worcestershire sauce
8 slices VERY thick-cut mozzarella cheese

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly grease a loaf pan with nonstick spray, butter, or a drizzle of olive oil.
Step 2: In a medium skillet, heat olive oil over medium heat. Add onions, green bell pepper, mushrooms, and minced garlic. Sauté until softened and fragrant, about 5–7 minutes. Remove from heat and let cool slightly.
Step 3: In a large bowl, combine ground beef, milk, breadcrumbs, egg, salt, black pepper, garlic powder, onion powder, Adobo seasoning, Worcestershire sauce, and the sautéed vegetables. Mix gently with clean hands until just combined; avoid overmixing.
Step 4: Place half of the meat mixture into the prepared loaf pan, pressing it down gently to form an even layer.
Step 5: Layer 4 thick slices of mozzarella cheese evenly over the meat layer.
Step 6: Spread the remaining meat mixture over the cheese, pressing gently to seal the edges. Save the last 4 slices of mozzarella for topping.
Step 7: Bake the meatloaf in the preheated oven for 30 minutes.
Step 8: Remove from the oven, add the remaining 4 slices of mozzarella on top, and optionally sprinkle with parsley. Return to the oven for another 10–15 minutes, until the cheese is melted and bubbly with slightly crispy edges.
Step 9: Let the meatloaf rest for 5–10 minutes before slicing. Serve warm and enjoy!

Tips & Variations

Use Italian-style breadcrumbs for extra flavor or panko for a lighter texture.
Swap mozzarella for provolone or cheddar for a different cheesy twist.
Add a dash of hot sauce to the meat mixture for a spicy kick.
Make individual mini loaves in muffin tins for easy portioning and faster cooking.
Let the sautéed vegetables cool completely before mixing to prevent the meat from becoming too warm and sticky.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or in a preheated oven at 325°F (165°C) until warmed through. This meatloaf also freezes well—wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

How to Serve

On a white plate with a ridged edge, six slices of a baked dish are neatly arranged in a slightly overlapping row. Each slice has a thick outer layer that is golden brown and slightly bubbly with melted cheese on top. Inside, there is a dense, finely ground meat filling mixed with small green vegetable pieces, all tightly packed together. Some fresh green herb crumbs are sprinkled over the slices and around the plate, adding color contrast. The plate sits on a wooden table with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Keep an eye on cooking time as these meats tend to dry out faster; adding a bit more moisture like an extra egg or milk can help keep it tender.

What if I don’t have Adobo seasoning?

You can substitute Adobo seasoning with a mix of garlic powder, onion powder, salt, and a pinch of cumin or oregano to achieve a similar flavor profile.