Meat, cheese, onion, peppers – what can be said about such deliciousness? Except, “More, please.”
For the next several weeks, while I watch my grandson, I won’t have time to cook fancy, multi-step dinners. I need things I can throw together quickly and what says ‘quick and easy’ like meatloaf? Plain meatloaf, though? Kinda boring. Thus came the invention of Philly cheese steak meatloaf.
To be entirely honest, the idea of making Philly cheese steak meatloaf wasn’t mine. My daughter came up with that last week. The recipe, however, is entirely mine. After searching online and not finding anything that I liked, I just made up my own. So here you have it. May I present…
Philly Cheese Steak Meatloaf
1 red bell pepper, cut into thin slices
1 green bell pepper, ditto on the slicing
1 onion, yes, again sliced thin
2 cloves garlic, minced
2 Tablespoons olive oil
2 lbs. ground beef
1 1/2 teaspoon of salt
1/2 teaspoon black pepper
3/4 cup bread crumbs
1/2 cup milk
2 cups cheese, shredded (I used Velveeta)
Preheat the oven to 350. I would advise you to make sure nothing is in there before turning it on if you store things in it like I do. (Don’t worry. We’re not talking dish towels. More like cookie sheets.)
Sauté the onion and bell & bell peppers until soft. Add the garlic about 5 minutes in so you don’t burn it. Remove from the burner and let cool just a bit.
Throw everything else in a bowl and mix well. Add the vegetables, again mixing well. Shape into a loaf. It’ll look like this:
Bake for 30 minutes. Turn up the oven to 400 and cook for another 35 minutes.
Servings? Well it depends on who you’re feeding. With 2 lbs of meat, it should be 8 servings but everyone here went for seconds so it was more like 5.