Why does my meatloaf fall apart when slicing?

Meatloaf needs time to rest after baking – at least 10 minutes. This allows the proteins to set and the juices to redistribute. Also check that you're using enough binding ingredients (eggs and breadcrumbs) and not overmixing, which can break down the meat structure.

Can I use ground turkey instead of beef?

Absolutely! Ground turkey makes a delicious alternative, though the flavor will be milder. I recommend using ground turkey that's not too lean (93% is good) to maintain moisture, and consider adding an extra tablespoon of Worcestershire sauce to boost the flavor.

How can I tell when my meatloaf is done without a thermometer?

When done, the meatloaf should feel firm to the touch, have shrunk slightly from the sides of the pan, and have clear juices running from it (not pink). However, a meat thermometer is the most reliable method, ensuring it reaches 160°F in the center.

Can I add more vegetables to make it healthier?

Definitely! Finely grated carrots or zucchini blend seamlessly into the mixture, adding nutrition without changing the texture substantially. Just be sure to squeeze out excess moisture from zucchini before adding it to prevent a soggy meatloaf.

Philly Cheesesteak Meatloaf Recipe

Description

This Philly Cheesesteak Meatloaf is a delicious twist on the classic comfort food! Juicy and flavorful ground beef is mixed with sautéed peppers, onions, garlic, and gooey mozzarella cheese to deliver all the flavors of a Philly cheesesteak in a hearty loaf. Topped with a tangy ketchup glaze, it’s perfect for a family dinner or meal prep. Easy, satisfying, and packed with bold flavor, this meatloaf won’t disappoint!

Ingredients

Units Scale

Meatloaf

2 Tbsp olive oil
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
3 minced garlic cloves
1 large egg
1 lb. 93% lean ground beef
1/2 cup breadcrumbs
1/4 cup 2% milk
2 Tbsp ketchup
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp dried parsley leaves
1/2 tsp ground black pepper
4 oz. mozzarella cheese, chopped into 1/2-inch cubes

Topping

1/4 cup ketchup

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Instructions

Preheat oven
Preheat your oven to 350°F (175°C). Preparing the oven first ensures it’s ready once your meatloaf is assembled.
Cook the vegetables
Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and green bell pepper. Sauté for about 5-6 minutes, stirring occasionally, until the vegetables become tender and aromatic.
Add the garlic
Stir in the minced garlic and cook for one minute, stirring frequently to prevent burning. Remove the skillet from the heat and let the mixture cool.
Mix the wet and dry ingredients
In a large mixing bowl, scramble the egg using a fork. Add the ground beef, breadcrumbs, milk, ketchup, Worcestershire sauce, salt, dried parsley leaves, and black pepper. Mix everything together until well incorporated.
Incorporate the sautéed vegetables
Once the vegetables have cooled, add them to the meatloaf mixture. Use your hands to combine until evenly distributed.
Add the cheese
Gently mix the mozzarella cheese cubes into the meatloaf mixture. Ensure the cheese is evenly dispersed throughout the mixture for consistent bites of cheesy goodness.
Form the meatloaf
Transfer the mixture into a 9×13-inch baking dish. Shape the mixture into an even loaf, pressing and patting it into form.
Apply the topping
Spread the ketchup over the top and sides of the meatloaf in an even layer. This creates a tangy, caramelized glaze as the loaf bakes.
Bake the meatloaf
Place the baking dish in the preheated oven and bake for 55 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Rest and slice
Remove the meatloaf from the oven and allow it to rest for 10 minutes. This helps retain its moisture. Slice the loaf into 10 equal pieces and serve.

Notes

For best results, use freshly minced garlic for maximum flavor.
To prevent the meatloaf from sticking, you can line the baking dish with parchment paper or lightly grease it before adding the meat mixture.
If you prefer a sweeter glaze, mix the ketchup topping with a teaspoon of brown sugar before spreading it on the loaf.
This meatloaf can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat slices in the microwave or oven before serving.

Nutrition

Serving Size: 2 serving
Calories: 350 kcal
Sugar: 8g
Sodium: 710mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 26
Cholesterol: 90mg