Philly Cheesesteak Loaf (Printable Version)
# What You'll Need:
→ Meat and Dairy
01 -
100 g shredded provolone cheese
02 -
30 g grated Parmesan cheese
03 -
60 ml whole milk
04 -
450 g ground beef (80/20 lean to fat ratio)
→ Vegetables
05 -
225 g sliced mushrooms
06 -
1 green bell pepper, diced
07 -
1 medium onion, diced
→ Binders and Seasoning
08 -
Freshly ground black pepper, to taste
09 -
Salt, to taste
10 -
60 g breadcrumbs
# Steps to Follow:
01 -
Take it out of the oven, let it cool down for about 10 minutes, then grab a knife and cut it up while it’s hot. That way, each piece holds its shape and tastes awesome.
02 -
Place your loaf right in the middle of the oven. Let it cook for an hour, or until it’s bubbly and golden all over. The inside should hit 71°C when it’s ready.
03 -
Pile the cooked veggies right into the groove you made in the meat. Sprinkle loads of provolone on top so every bite’s nice and cheesy.
04 -
Toss mushrooms, green pepper, and onion into a hot skillet with a splash of oil or a bit of butter. Stir them for 5 to 7 minutes ’til they’re soft and a bit browned.
05 -
Pack your beef mixture into the greased loaf pan. Pat it down and carve a shallow groove the long way through the middle so you have room for your filling.
06 -
Grab a big bowl. Lightly mix together the beef, breadcrumbs, milk, Parmesan, salt, and black pepper until everything just comes together. Don’t go overboard with mixing.
07 -
Set your oven to 175°C. Lightly grease a regular loaf pan so nothing sticks when you pull it out later.
# Additional Tips:
01 -
Let your meatloaf sit before you cut it. That helps the juices stay put, so your slices won’t fall apart.