Philly Cheesesteak Meatloaf with Savory Glaze Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider adding a dash of Worcestershire sauce or garlic powder to the meat mixture. These additions complement the meat and the peppers, enhancing the overall savory quality of the dish.

Do not add too much liquid, as this can interfere with the structural integrity of the meatloaf during the baking process.

If you prefer a crispier exterior, you can broil the meatloaf for the final two minutes of cooking.

Keep a close watch during this time to prevent the glaze from burning, as the sugars in the barbecue sauce can char very quickly under intense heat. This extra step adds a nice textural contrast to the soft, cheesy center.

Variations

• Spicy Cheesesteak: Add finely diced jalapeños to the sautéed vegetable mixture for a spicy kick. You can also mix a teaspoon of hot sauce into the barbecue glaze for added heat that pairs perfectly with the melted provolone cheese.
• Mushroom Philly: Incorporate sliced cremini mushrooms into the pan when sautéing the peppers and onions. The mushrooms add an earthy, savory depth that mimics the traditional steakhouse style, making the meatloaf even more hearty and satisfying.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze slices wrapped in plastic and foil for up to 2 months.

Reheat

Reheat slices in a microwave or a 350°F oven until heated through.

Cool the meatloaf at room temperature for no more than 2 hours before placing it in the refrigerator. Store any leftovers in an airtight container to maintain moisture.

The meatloaf will stay fresh in the refrigerator for up to three days. For longer storage, you can freeze individual slices in freezer-safe bags, making it easy to grab a quick portion for later meals.

You can assemble the meatloaf up to 24 hours in advance. Simply prepare the loaf, cover it tightly with plastic wrap, and store it in the refrigerator.

When you are ready to bake, remove the plastic wrap and add an extra 5 to 10 minutes to the total baking time to account for the chilled temperature of the meat mixture.

Serving ideas

Serve the meatloaf in thick, generous slices to ensure the cheese center is visible. A side of roasted potatoes or a fresh green salad pairs perfectly with the rich, savory flavors of the meat and barbecue glaze. You can also serve additional barbecue sauce on the side for those who prefer an extra kick of tangy flavor.

If serving for a larger gathering, you can prepare two smaller loaves instead of one large one. This reduces the baking time and makes the loaves easier to handle and slice. Arrange the slices on a platter and garnish with fresh herbs if desired to add a pop of color to the final presentation.

Frequently asked questions

Recipe card

Philly Cheesesteak Meatloaf with Savory Glaze

Prep 20 minCook 1 hRest 10 minTotal 1 h 30 minServes 8

Ingredients

• 2 lb ground meat
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 8 oz provolone cheese, sliced
• 1/2 cup barbecue sauce

Instructions

1. Heat a skillet over medium heat. Add the diced bell pepper and onion to the pan. Sauté the vegetables until they are soft and slightly translucent, about 5 to 7 minutes. Remove from heat and allow to cool slightly before mixing into the meat base.
2. In a large bowl, combine the ground meat with the sautéed peppers and onions. Mix until just incorporated. Press half of the meat mixture into a greased loaf pan. Layer the provolone cheese slices over the meat, then top with the remaining meat mixture, sealing the edges firmly to enclose the cheese.
3. Preheat the oven to 375°F (190°C). Brush the top of the meatloaf generously with the barbecue sauce. Bake in the center of the oven until the internal temperature reaches 160°F (71°C). Remove from the oven and let rest for 10 minutes before slicing to ensure the juices redistribute.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

12 g

Fat

26 g

Fiber

1 g

Sugar

8 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.