Philly Cheese Steak Meatloaf

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#95406

Philly cheese steak and meatloaf is a match made in heaven! Hearty meatloaf gets topped Philly-style with melted provolone, peppers and onions. Leftovers for sandwiches, anyone?

serves/makes:

ready in:
1-2 hrs

1 review

ingredients

1/2 cup chopped onion
1/2 cup chopped green or red bell pepper, or a combination
2 cloves garlic, minced
2 teaspoons olive oil
1 1/2 pound lean ground beef
3/4 cup oats (quick or old fashioned, uncooked)
1/2 cup tomato sauce or ketchup
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3 slices provolone cheese, cut in half

Topping
1 large onion, thinly sliced
1 large green or red bell pepper, or a combination, thinly sliced
1/2 teaspoon salt
1 tablespoon olive oil

directions

Heat oven to 350 degrees F.

Cook onion, green pepper and garlic in oil in medium skillet until tender.

In large bowl, combine ground beef, oats, tomato sauce, egg, salt, pepper and onion-pepper-garlic mixture; mix lightly but thoroughly.

Shape mixture into 5-by-8-inch loaf on rack of broiler pan. Bake 50-55 minutes or until center of meatloaf registers 160 degrees F on an instant-read thermometer.

Arrange cheese on top of loaf, overlapping slices; bake an additional 5 minutes or until cheese has melted. Let meatloaf stand 5 minutes before cutting.

For Topping: Cook sliced onion, sliced peppers and salt in oil until tender.

To serve, cut meatloaf into slices; arrange slices on plate topped with onions and peppers.

NOTE: If desired, substitute shredded mozzarella cheese for provolone cheese. Slice meatloaf. Sprinkle with cheese, top with cooked peppers and onions.