Wednesday, July 8, 2015

Philly Cheesesteak Meatloaf

I saw this recipe on the Taste of Home bulletin board and new I would try it for dinner.  It was very good and quite tasty.

Carol, Taste of Home BB

2 tsp. olive oil
1/2 c. finely chopped onion
1/4 c. finely chopped green bell pepper*
1/4 c. finely chopped red bell pepper*
2 garlic cloves, minced then "pasted"
1 large egg
1/2 c. tomato sauce
3/4 c. quick oats
2 tsp. onion powder
1/2 tsp. garlic powder
1  tsp. kosher salt
1/2 tsp. black pepper
1 1/2 lb. lean ground beef  Beth used 2 #
3 slices provolone cheese, cut in half


1 Tbsp. olive oil
1 heaping c. thinly sliced onion
1 heaping c. mixture of thinly sliced red, green, orange and yellow bell peppers*
1/2 tsp. kosher salt
1/4 tsp. black pepper

Preheat the oven to 350 degrees.  Spray a meatloaf pan or a broiler pan or rack with nonstick cooking spray.  If using a rack. place it in a baking pan lined with foil.  Set pan aside.

For the meatloaf, heat a medium skillet of medium-high heat.  Add the oil, then add the chopped peppers and onions. Sauté them over medium heat until tender, stirring occasionally.  Add the garlic, then cook, stirring constantly, for 30 seconds. Remove the pan from the heat and set aside.

Beat the egg in a medium mixing bowl.  Add the tomato sauce, oats, onion powder, garlic powder, salt and pepper.  Stir until well mixed. Stir in the cooked vegetables.  Crumble the ground beef over the egg/vegetable mixture and mix lightly just until combined.

Place the meat mixture into the meatloaf pan or press the mixture into an 8x4-inch loaf pan sprayed with nonstick cooking spray, then turn the loaf out onto the prepared broiler pan rack.  When I make meatloaf, I put the meat in the pan in layers and use a fork to lightly press and even out each gives you nice firm slices  that don't crumble when the meatloaf is sliced.

Bake @ 350 degrees for 50-55 minutes or until an instant read thermometer reaches 160 degrees.

"Shingle" the slices of provolone over the top of the loaf.  Return to the oven and bake @ 350 degrees for 5 minutes longer or until the cheese melts.

Let the meatloaf stand for 10-15 minutes before slicing.

While the meatloaf is resting, make the topping.  Heat a large skillet over medium-high heat.  Add the oil, sliced onions, sliced peppers, slat and pepper.  Cook, stirring occasionally, until the vegetables are tender, about 5-8 minutes.

Slice the meatloaf and serve each slice topped with some of the pepper and onion mixture.  8 servings.

 *NOTE: Use whatever bell peppers you color, or a mixture of colors. 

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