How to Make Philly Cheesesteak Meatloaf Recipe

This Philly cheesesteak meatloaf is filled with green peppers, mushrooms, and onions, and two cheese options. It’s a delicious twist on our favorite East Coast dish. Serve this hearty meatloaf for family dinners that everyone will love! 

What Makes This Recipe Great

While I now live in California, I’m an East Coast girl at heart and grew up in New Jersey. Spending my college years in New York and traveling to Philadelphia many times, I’ve had my fair share of Philly Cheesesteaks. A GOOD cheesesteak is something I still miss while living here, and I cannot wait to visit one day to taste it again.

Before that happens though, I’ll be here making different variations of it at home to fulfill my craving and my most recent creation is this perfect Philly Cheesesteak Meatloaf recipe! I originally made this to be Whole30 compliant, but it can also be made with regular dairy, and I give those options below. It’s naturally gluten-free, low-carb, and dairy-free or not, depending on your preferences. 

While I love a good traditional meatloaf of all kinds, this meatloaf recipe is one of my top favorites. Not only does it taste truly like your favorite Philly cheesesteak sandwich, but the texture is also so tender and the cheese sauce goes amazingly well with the meat. It’s also easy to make with simple ingredients! 

Ingredient Notes

• Ghee: Use regular butter if not Whole30. 
• medium onion
• green bell pepper
• mushrooms
• lean ground beef
• eggs
• sugar-free ketchup
• coconut aminos
• garlic powder
• sea salt
• ground black pepper

Cheese Sauce

• raw cashews
• water
• lemon juice
• apple cider vinegar
• extra virgin olive oil
• nutritional yeast
• sea salt
• garlic powder
• ground black pepper

Step-by-Step Instructions

The instructions are easy to follow when making this low-carb Philly cheesesteak meatloaf recipe. The ingredients are common and simple, but the flavors are still incredible. Most of the time is spent cooking the meatloaf in the oven.

1. Preheat oven to 375 degrees F, and line a 9×5 loaf pan with parchment paper.
2. Heat ghee in a large skillet over medium-high heat. Add onion, green bell pepper, and mushrooms, and sauté for 5 minutes until the onions are translucent and the mushrooms are cooked down. Cool for 5 minutes.
3. In a large bowl, combine ground beef, sautéed veggies, eggs, ketchup, coconut aminos, garlic powder, salt, and pepper. Mix until just combined.
4. Add the meat mixture to the loaf pan and smooth out the top. Bake for 40 minutes.
5. While the meatloaf is baking, combine all ingredients for the “cheese” sauce in a blender and blend until smooth and creamy.
6. Remove the meatloaf from the oven, and carefully tilt the pan over the sink to pour out the juice that has cooked out of the meat. Add 2 tbsp of the blended sauce to the top of the meatloaf and spread evenly.
7. Bake for another 10-15 minutes.
8. Rest for 10 minutes. Pour the rest of the “cheese” sauce on top of the meatloaf before slicing, OR slice then serve with the remaining sauce on the side.

Expert Tips

• This is a paleo and Whole30-compliant meatloaf recipe, which is why a cashew cheese sauce is used. 
• To make this recipe with regular dairy, use slices of provolone cheese (and mozzarella cheese if desired) instead of making the cashew cheese sauce. After baking the meatloaf for 40 minutes, top with 3-4 slices of provolone before baking again for 10-15 minutes. The cheese will melt during the second bake and infuse into the meatloaf. YUM. 
• Before starting to cook, make sure to soak the cashews in water for at least 2 hours. While this step isn’t necessary, soaking will ensure that your sauce is extra creamy and smooth.
• I highly recommend 85/15 or 80/20 ground beef. Anything leaner, the meatloaf will be dry at the end.
• Also – for that tender and juicy texture – do NOT overmix the meat when making this Whole30 meatloaf recipe. Working the meat too much will result in it being dry and tough.
• If you’re unsure if the meatloaf is done cooking, insert a meat thermometer into the center of the meatloaf. It is done at 160 degrees F. 

Serving & Storage Tips

Serve warm with your favorite side dish like a salad, veggies, or potatoes. 

Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave for 2-3 minutes and serve. 

For longer storage, cool the meatloaf completely, then wrap it in plastic wrap and store it in a freezer bag or airtight container in the refrigerator for up to 2 months. 

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!