Baked to Perfection: Philly Cheesesteak Meatloaf with Gooey Cheese

Baked to Perfection: Philly Cheesesteak Meatloaf with Gooey Cheese is like a fun twist on two classic favorites all rolled into one. Imagine tender ground beef mixed with sautéed onions…

By Willow • October 28, 2025 • Reading time: 6 min

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Baked to Perfection: Philly Cheesesteak Meatloaf with Gooey Cheese is like a fun twist on two classic favorites all rolled into one. Imagine tender ground beef mixed with sautéed onions and peppers, then stuffed with melty cheese that oozes out when you cut a slice. It’s hearty, comforting, and packed with those familiar Philly cheesesteak flavors.

I love making this meatloaf because it feels like a special treat that’s still pretty simple to pull together. The gooey cheese inside makes every bite exciting, and the onions and peppers add just the right bit of sweetness and crunch. Whenever I make it, I end up sneaking slices before it even comes out of the oven—that gooey cheese is hard to resist!

One of my favorite ways to serve this meatloaf is alongside a fresh green salad or some roasted veggies for a balanced meal. It’s great for dinner but also makes fantastic leftovers the next day. I’ve found that wrapping a slice in a soft bun turns it into a fun sandwich that everyone loves, which is perfect for busy weeknights or casual lunches. This meatloaf always brings a smile around the dinner table!

Key Ingredients & Substitutions

Ground Beef: Using an 80/20 lean-to-fat ratio keeps the meatloaf juicy and tender. If you want a leaner version, mix ground turkey or chicken with beef, but watch for dryness.

Onions & Peppers: Yellow onions and green bell peppers bring a classic Philly taste. You can swap green peppers for red or poblano for a milder or smoky touch.

Cheese: Provolone and mozzarella are gooey and mild. If you can’t find provolone, Swiss or Monterey Jack work well. For a stronger flavor, add a touch of cheddar.

Breadcrumbs & Milk: Breadcrumbs help bind the meatloaf. If you’re gluten-free, use gluten-free breadcrumbs or crushed oats. Milk keeps it moist—you can substitute with almond or oat milk.

Worcestershire & Soy Sauce: These add umami depth and savoriness. If avoiding soy, skip the soy sauce or use coconut aminos.

How Do You Get That Perfect Gooey Cheese Inside?

Stuffing cheese inside meatloaf can be tricky because it can either leak out or not melt well. Here’s how to do it right:

• Form half the meat mixture into an even layer in your pan, creating a flat surface.
• Spread shredded cheese evenly over this layer, leaving a small border so the cheese doesn’t ooze out the sides.
• Gently cover the cheese with the remaining meat mixture, pressing lightly to seal.
• During the last 10 minutes of baking, add extra cheese slices on top to get that melty, golden finish.
• Let the meatloaf rest after baking—this helps the cheese set a bit and keeps the slices tidy.

Following these steps makes sure the cheese melts into gooey pockets inside the meatloaf without turning into a mess.

Equipment You’ll Need

• Loaf pan – holds the meatloaf shape while baking for even cooking.
• Large mixing bowl – to mix all your ingredients gently without overworking the meat.
• Skillet – perfect for sautéing onions and peppers before adding them in.
• Meat thermometer – helps you check for safe doneness without guessing.
• Spatula or wooden spoon – great for mixing and spreading the meat mixture evenly.

Flavor Variations & Add-Ins

• Swap ground beef for ground turkey or chicken for a leaner option that still tastes great.
• Try adding sautéed mushrooms or jalapeños for extra texture and a bit of spice.
• Use cheddar or pepper jack cheese to change up the gooey cheese flavor and add some kick.
• Stir in some cooked bacon bits for smoky richness that pairs well with the peppers and onions.

Baked to Perfection: Philly Cheesesteak Meatloaf with Gooey Cheese

Ingredients You’ll Need:

For The Meatloaf:

• 2 lbs ground beef (80/20 lean-to-fat ratio for juiciness)
• 1 cup yellow onion, finely chopped
• 1 cup green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce (optional for umami depth)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tbsp olive oil or butter (for sautéing)
• Fresh parsley, chopped (for garnish)

For The Cheese:

• 1 cup provolone cheese, shredded (plus extra slices for topping)
• 1 cup mozzarella cheese, shredded

Optional Topping:

• 1/2 cup ketchup or BBQ sauce for topping glaze

How Much Time Will You Need?

This recipe takes about 15 minutes to prep and about 60-70 minutes to bake. Plus, you’ll want to let the meatloaf rest for 10 minutes before slicing. All together, set aside roughly 1 hour and 30 minutes from start to finish for a perfect, juicy meatloaf with gooey cheese.

Step-by-Step Instructions:

1. Sauté the Vegetables:

Heat olive oil or butter in a skillet over medium heat. Add the chopped onions and green peppers, stirring occasionally, until they’re soft and translucent, about 5-7 minutes. Add minced garlic and cook for 1 more minute. Remove from heat and let this mixture cool slightly.

2. Mix the Meatloaf:

In a large bowl, combine ground beef, breadcrumbs, milk, eggs, Worcestershire sauce, soy sauce (if using), salt, pepper, paprika, oregano, and thyme. Mix gently to avoid overworking the meat. Stir in the sautéed veggies, keeping a little aside if you want to use them as a topping.

3. Assemble the Meatloaf:

Spread half the meat mixture evenly into a greased or parchment-lined loaf pan. Sprinkle shredded provolone and mozzarella cheese evenly over this layer. Then, spread the remaining meat mixture on top, pressing gently to level the surface.

4. Bake:

Optionally, spread ketchup or BBQ sauce on top of the meatloaf, and sprinkle the reserved veggies over it. Bake uncovered at 350°F (175°C) for about 60-70 minutes, or until the internal temperature reaches 160°F (71°C).

5. Finish with Cheese:

In the last 10 minutes of baking, place extra slices of provolone or mozzarella cheese on top to melt and get that delicious gooey cheese finish.

6. Rest and Serve:

When baking is done, take the meatloaf out and let it rest for 10 minutes. This rest time helps the meatloaf hold together and makes slicing easier. Garnish with chopped fresh parsley and serve warm.

This hearty Philly Cheesesteak Meatloaf with Gooey Cheese is wonderful alongside mashed potatoes, roasted veggies, or a fresh salad. Enjoy!

Can I Use Ground Turkey or Chicken Instead of Beef?

Yes, you can substitute ground turkey or chicken for a leaner meatloaf. Just be sure to add a bit more moisture, like extra milk or a tablespoon of olive oil, to keep it from drying out.

How Do I Store Leftover Meatloaf?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the cheese gooey and fresh.

Can I Freeze This Meatloaf?

Absolutely! Wrap the cooked and cooled meatloaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What’s the Best Way to Reheat Without Drying It Out?

Reheat covered loosely with foil in a 325°F oven until warmed through. Adding a splash of beef broth or water to the pan can help keep it moist while reheating.