When my father-in-law took one bite of this meatloaf, he couldn’t stop raving—and immediately asked for the recipe. By blending classic meatloaf with the gooey goodness of provolone and a sautéed veggie medley, this dish delivers familiar comfort with an irresistible twist. Whether you’re feeding family or impressing guests, it’s sure to become a new favorite.
Why You’ll Love It
- Melty Cheese Center: A layer of shredded provolone hidden inside makes every slice ooze cheesy delight.
- Flavorful Vegetables: Sautéed onions, peppers and mushrooms add moisture, texture and depth.
- Easy Prep: All ingredients mix in one bowl, then press into a pan—no complicated shaping required.
- Crowd Pleaser: Serves 6–8 and pairs beautifully with mashed potatoes, roasted veggies or a crisp salad.
- Make-Ahead Option: You can assemble it the night before and bake just before dinner.
Ingredients
For the Meatloaf
- 2 lb ground beef (80/20)
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 cup chopped mushrooms (optional, but highly recommended)
- 2 garlic cloves, minced
- 2 eggs
- 1 cup breadcrumbs or crushed Ritz crackers
- 1 Tbsp Worcestershire sauce
- 1 Tbsp ketchup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 cup shredded provolone cheese
- 2 Tbsp olive oil (for sautéing)
For the Topping
- 4–5 slices provolone cheese
- Fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 375 °F (190 °C). Lightly grease a 9×5-inch loaf pan or line it with parchment for easy removal.
2. Sauté the Vegetables
Heat the olive oil in a skillet over medium heat. Add the chopped onion, green pepper, mushrooms and garlic. Sauté until the onions are translucent and the peppers have softened—about 5 minutes. Transfer to a bowl and let cool slightly; this prevents the eggs in the meatloaf mix from scrambling.
3. Mix the Meatloaf Base
In a large bowl, combine the ground beef, eggs, breadcrumbs (or crackers), Worcestershire sauce, ketchup, garlic powder, onion powder, oregano, salt and pepper. Add the sautéed vegetables, then use clean hands or a sturdy spoon to mix until everything is evenly distributed. Avoid over-mixing, which can make the meatloaf dense.
4. Layer in the Cheese
Press half of the meat mixture firmly into the bottom of your prepared loaf pan, smoothing the top. Sprinkle the shredded provolone evenly over the meat. Add the remaining meat mixture on top, pressing and shaping until the cheese is completely enclosed and the loaf is level.
5. Bake Until Cooked Through
Place the pan in the preheated oven and bake for 45–55 minutes, or until an instant-read thermometer inserted into the center reads 160 °F (71 °C). The internal temperature ensures the beef is fully cooked yet still juicy.
6. Add the Cheese Topping
Remove the meatloaf from the oven and immediately lay the provolone slices across the top. Return to the oven for 5–7 minutes, just long enough for the cheese to melt, bubble and turn lightly golden.
7. Rest & Serve
Allow the meatloaf to rest in the pan for 5–10 minutes so the juices redistribute and it firms up for neat slicing. Run a knife around the edges, then lift it out or invert onto a cutting board. Garnish with chopped parsley if desired, slice into thick pieces, and serve while the cheese is still melty.
FAQ
Can I make this ahead of time?
Yes—assemble it in the loaf pan, cover tightly, and refrigerate for up to 24 hours. When ready, bake directly from the fridge; you may need an extra 5–10 minutes to reach 160 °F (71 °C).
What’s a good substitute for provolone?
Mozzarella or Swiss cheese both melt well and complement the flavors beautifully. Sharp cheddar adds a tangy twist.
Can I use ground turkey or chicken instead of beef?
Absolutely. Lean turkey or chicken works, though you may want to add a splash of extra oil or a tablespoon of mayo to boost moisture.
Pro Tips
- Don’t Skip the Veggies: They add moisture and break up the beefiness for a lighter texture.
- Even Slicing: For perfect slices, chill the meatloaf for 5 minutes before cutting.
- Flavor Boost: Stir a teaspoon of Dijon mustard into the ketchup for the meat mixture, or brush the top loaf with barbecue sauce instead of ketchup.
Enjoy this cheesy, comforting Philly-inspired meatloaf that turned a skeptic into a fan—one delicious bite at a time!