. For the Meatloaf:
2 lbs ground beef (80/20) – juicy and flavorful
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 cup mushrooms, chopped (optional but adds great depth)
2 cloves garlic, minced
2 large eggs
1 cup breadcrumbs (or crushed Ritz crackers for a buttery finish)
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded provolone cheese
2 tablespoons olive oil (for sautéing)
. For the Topping:
4–5 slices provolone cheese
Fresh parsley, chopped (optional) – for garnish
Step-by-Step Instructions
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Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add:
Chopped onions
Bell peppers
Mushrooms (if using)
Minced garlic
Sauté everything for 5–7 minutes, or until the vegetables are soft, fragrant, and slightly golden. Set aside to cool slightly—this helps prevent scrambling the eggs in your meat mixture.
3. Mix the Meatloaf Base
In a large mixing bowl, combine the following:
Ground beef
Eggs
Breadcrumbs or crackers
Worcestershire sauce
Ketchup
Garlic powder, onion powder, oregano
Salt and pepper
Add the cooled vegetables to the meat mixture and mix gently with clean hands or a spatula until everything is evenly incorporated. Avoid over-mixing—this can make the meatloaf tough.
4. Assemble the Stuffed Meatloaf
Scoop half of the meat mixture into your prepared loaf pan and press it down evenly.
Sprinkle 1 cup of shredded provolone cheese on top of this layer, spreading it evenly.
Add the remaining meat mixture over the cheese layer. Press it down gently but firmly to seal the cheese inside.
5. Bake the Meatloaf
Place the pan in your preheated oven and bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C) on a meat thermometer.
Tip: Place the loaf pan on a baking sheet to catch any drippings.
6. Top with Sliced Provolone
Once the meatloaf is fully cooked, remove it from the oven and lay 4–5 slices of provolone cheese across the top.
Return the pan to the oven for 5–7 minutes, or until the cheese is melted and bubbling.
For a golden finish, switch the oven to broil for the last 1–2 minutes. Keep a close eye on it!
7. Rest and Serve
Remove from the oven and let the meatloaf rest for 5–10 minutes before slicing. This helps the juices redistribute and keeps every slice moist and flavorful.
Garnish with fresh parsley if desired.
Serving Suggestions
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