Cheesy Provolone-Stuffed Meatloaf
This hearty and flavorful meatloaf takes the traditional recipe to the next level. A rich mixture of seasoned ground beef is wrapped around layers of Provolone cheese, then finished with a bubbly topping of melted mozzarella. Every slice reveals a gooey, cheesy center that makes this dish unforgettable.
Ingredients
- 1.5 pounds lean ground beef
- 1 yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon oil
- 6 slices Provolone cheese
- 1 cup shredded mozzarella
- Salt and black pepper, to taste
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper to prevent sticking.
Heat the oil in a skillet over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté for about 4–5 minutes, stirring often, until the vegetables are soft and fragrant. Remove from heat and allow them to cool slightly.
In a large mixing bowl, combine the ground beef, beaten eggs, panko breadcrumbs, Worcestershire sauce, the sautéed vegetables, salt, and black pepper. Use your hands or a sturdy spatula to mix just until everything is evenly combined. Avoid overmixing to keep the meatloaf tender.
Scoop half of the meat mixture into the prepared loaf pan. Press it down to create an even base layer. Lay the Provolone cheese slices evenly across the top, keeping them away from the very edges so the cheese stays inside as it melts. Add the remaining meat mixture on top and press it gently to seal the cheese inside.
Place the meatloaf in the oven and bake for 45–50 minutes, or until the internal temperature reaches 160°F (71°C). Remove the pan from the oven and sprinkle the shredded mozzarella evenly over the top. Add the remaining slices of Provolone if you want an extra cheesy crust.
Return the meatloaf to the oven for about 10 minutes, or until the cheese on top is melted, bubbly, and beginning to brown around the edges.
Let the meatloaf rest for at least 10 minutes before slicing. This helps the juices redistribute and keeps the slices intact. Serve warm and enjoy the cheesy, savory goodness in every bite.
