Description
1 ½ lbs ground beef
1 small onion, finely chopped
1 small green bell pepper, finely chopped
1 cup mushrooms, finely chopped
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 cup shredded provolone cheese
½ cup breadcrumbs
1 egg, beaten
½ cup milk
Directions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a skillet over medium heat, sauté the onion, bell pepper, and mushrooms until softened. Remove from heat and let cool slightly.
In a large bowl, mix the ground beef, cooked vegetables, garlic powder, salt, black pepper, Worcestershire sauce, breadcrumbs, egg, and milk.
Press half of the meat mixture into the prepared pan or shape it into a loaf on the baking sheet.
Sprinkle the shredded provolone cheese over the top, then add the remaining meat mixture, sealing the edges to keep the cheese inside.
Bake for 40-45 minutes, or until the internal temperature reaches 160°F (71°C).
Remove from the oven and let rest for 5 minutes before slicing and serving.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Kcal: 320 kcal per serving
Servings: 6
Step-by-Step Guide
Follow these detailed instructions for a perfectly cooked, cheesy meatloaf. First, ensure all vegetables are finely chopped to a uniform size for even cooking and distribution. After sautéing the onion, bell pepper, and mushrooms, it is crucial to let them cool completely before adding them to the raw beef. This prevents the egg from prematurely cooking and ensures the mixture binds properly. When mixing, use your hands or a fork to gently combine the ingredients; over-mixing can result in a dense, tough loaf. Forming the loaf on a parchment-lined baking sheet, rather than in a pan, allows for better browning on all sides. Use a meat thermometer to check for the precise internal temperature of 160°F for food safety and optimal juiciness.
Serving Suggestions
This hearty meatloaf pairs wonderfully with classic comfort food sides. For a complete meal, serve slices alongside creamy mashed potatoes and steamed green beans or glazed carrots. The rich, cheesy center also complements a fresh, crisp garden salad with a tangy vinaigrette to cut through the richness. Leftovers make excellent sandwiches the next day—simply layer a slice between two pieces of toasted bread with a little extra cheese, lettuce, and a smear of mayonnaise or ketchup.
How-to Summary
In summary, create this cheese-stuffed meatloaf by sautéing vegetables, mixing them with beef and seasonings, forming a loaf with a provolone cheese center, and baking at 375°F until fully cooked. The key steps are cooling the veggies, gentle mixing, proper sealing to contain the cheese, and verifying the internal temperature.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely. While provolone offers a mild, melty quality, mozzarella, cheddar, or a Swiss cheese blend would also work very well.
How can I make this gluten-free?
Substitute the breadcrumbs with an equal amount of gluten-free breadcrumbs, rolled oats, or crushed gluten-free crackers.
Can I prepare the meatloaf ahead of time?
Yes. Assemble the loaf completely, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
What is the best way to store leftovers?
Allow the meatloaf to cool completely, then store slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
Can I freeze the cooked meatloaf?
Yes. Wrap the fully cooled loaf or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Common Mistakes to Avoid
- Adding hot vegetables to the meat mixture, which can begin to cook the egg and fat.
- Over-mixing the meat, leading to a compact, rubbery texture.
- Not sealing the edges properly when adding the top layer of meat, causing cheese to leak out during baking.
- Skipping the rest time after baking, which allows juices to redistribute for a moist slice.
- Relying solely on cooking time instead of using a meat thermometer to check for doneness.
Conclusion
This stuffed meatloaf recipe transforms a simple weeknight dinner into a special, flavorful meal. The hidden pocket of melted provolone cheese is a delightful surprise that makes it a family favorite. By following the detailed guide and avoiding common pitfalls, you can achieve a juicy, well-seasoned, and impressively cheesy result every time. Enjoy this comforting classic that is sure to earn a permanent spot in your recipe rotation.
