Ingredients
1 tablespoon oil
1 onion, diced
1 green bell pepper, diced
8 ounces mushrooms, diced
2 cloves garlic, chopped
2 pounds ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cheese whiz (optional)
1 teaspoon Worcestershire sauce
2 tablespoons ketchup
2 eggs
1 cup panko breadcrumbs (gluten-free for gluten-free option)
4 ounces provolone (optional)
8 slices provolone.
Directions
Step 1: Prepare the Vegetables
Heat the Oil:
In a large pan over medium heat, add 1 tablespoon of oil.
Cook the Vegetables:
Add the diced onion, green bell pepper, and mushrooms to the pan.
Cook until the vegetables are tender, about 7-10 minutes.
Add the Garlic:
Add the chopped garlic and cook until fragrant, about 1 minute.
Remove the pan from heat and let the mixture cool.
Step 2: Prepare the Meatloaf Mixture
Combine Ingredients:
In a large mixing bowl, combine the ground beef, salt, pepper, cheese whiz (if using), Worcestershire sauce, ketchup, eggs, breadcrumbs, and the cooled vegetable mixture.
Mix Well:
Using your hands or a large spoon, mix the ingredients until well combined.
Step 3: Assemble the Meatloaf
Shape the Meatloaf:
Place half of the meat mixture onto a baking sheet, shaping it into a rectangular loaf.
Add Provolone:
Place the solid piece of provolone in the middle of the loaf.
Top and Seal:
Cover with the remaining meat mixture, ensuring to seal the edges well.
Shape the loaf as desired.
Step 4: Bake the Meatloaf
Bake:
Preheat your oven to 350Β°F (180Β°C).
Place the baking sheet in the oven and bake until the meatloaf is cooked through, about 50-60 minutes.
Step 5: Add the Provolone Topping
Melt the Cheese:
Spread the slices of provolone over the top of the meatloaf.
Return to the oven and broil until the cheese has melted, about 2-4 minutes.
