Philly Cheesesteak Meatloaf

Today’s recipe is a real winner. You’re gonna love it, your family is gonna love it and I’d bet even your dog will love it! I made this recipe last fall for the first time and my children request it at least three or four times a month. Yes, trust me, it’s that good!!

Philly Cheesesteak Meatloaf

1 lb ground beef

1 green bell pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

EVOO

1/2 cup pork rinds

1 egg

3 tsp Worcestershire sauce

3 Tbs A-1 Steak sauce

Salt and pepper

Option A

9 slices of smoked provolone cheese

Option B

String cheese sticks, cut into quarters

Mozzarella to sprinkle on top

DIRECTIONS

Preheat the oven to 350°. Sautée the pepper, onion and garlic in the olive oil until the peppers soften and the onion turns translucent.

Meanwhile in a mixing bowl, combine the meat, pork rinds, egg, Worcestershire and the salt and pepper. Once the pepper mix is sautéed, add it to the meat mixture and combine.

Option A

In a greased loaf pan, layer 1/3 of the meat mixture, then 3 slices of cheese, 1/3 of the meat mixture, 3 slices of cheese, the remaining 1/3 of the meat and the last 3 slices of cheese.

Bake for 45 minutes (or until an internal temperature of 165° is reached). Let sit 10 minutes. Serve and enjoy.

Option B

This is the way I make it, because my mom used to make mini meat loafs using a measuring cup. I decided to try my muffin tin one night and voila! Now I make them this way every time! Plus the kids think it’s cool. Lol.

Put enough meat mixture in each muffin section of your tin to fill half the cup. Place a section of the cut string cheese in the center and then fill cup to the top with meat mixture. Bake at 350° for 20 minutes or until internal temperature of 165° is reached. Let sit 5 minutes to rest. Serve and enjoy.