This amazing homemade Philly cheesesteak meatloaf is tender and juicy on the inside, topped with mayonnaise and Provolone cheese. Serve with mashed potatoes or crusty bread.
1 medium onion, quartered
4 garlic cloves
8 ounces ( 225 grams) cremini or brown mushrooms, quartered
1 medium green bell pepper, roughly chopped
1/4 cup fresh parsley
1 cup panko bread crumbs
1/2 cup milk
2 lbs ( 1 kg) ground beef, 85 % or 90 % lean
2 large eggs
1/2 cup Mozzarella cheese
2 tablespoons Worcestershire sauce
2 tablespoon Dijon mustard
1/4 teaspoon liquid smoke
1 1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper
1/2 cup mayonnaise
10 ounces ( 300 grams) Provolone slices
Roasted Veggies ( Optional)
8 ounces ( 225 grams) cremini or brown mushrooms, halved
2 bell peppers, sliced
Preheat your oven to 400°F (200°C). Lightly grease a grill griddle or regular baking sheet.
In a large bowl combine the panko breadcrumbs and milk. Allow to soak while chopping the veggies and parsley.
Add the bell pepper, onion, garlic, parsley and mushrooms to a food processor. Pulse until everything is finely minced, scraping down the sides as needed.
Add the mixture to the bowl with bread crumbs along with ground beef, Dijon mustard, liquid smoke, Mozzarella cheese, eggs, Worcestershire sauce, salt and pepper. Mix just until combined. Don’t overmix or the meatloaf will be dense.
Transfer the mixture into a loaf pan, pressing down to form into a loaf. Turn out onto the prepared grill griddle.
Spread the mayonnaise over the top and sides evenly.
Bake for 45 minutes, then remove from the oven, top with provolone cheese and arrange the veggies ( optional) around the meatloaf.
Return to the oven and bake further for 15 minutes or until the meatloaf is cooked through.
Allow to rest for 10 minutes before slicing and serving.
Calories: 495kcalSugar: 3gSodium: 820mgFat: 37gSaturated Fat: 14gCarbohydrates: 10gFiber: 1gProtein: 28gCholesterol: 127mg