This Whole30 Philly cheesesteak meatloaf is filled with green peppers, mushrooms, and onions, and covered in the most amazing cashew “cheese” sauce! It’s a delicious twist on our favorite east coast dish, and made without gluten or dairy.
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 cravings. My recent creation: this Whole30 Philly cheesesteak recipe!
Whole30 & Low Carb Philly Cheesesteak Meatloaf Recipe
While I love a good meatloaf of all kinds, this Whole30 meatloaf recipe is one of top favorites. Not only does it taste truly like a Philly cheesesteak, the texture is so tender and the “cheese” sauce goes amazingly well with the meat. It’s also easy to make with simple ingredients!
How To Make This Easy Paleo Meatloaf Recipe
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. Here’s how to make this easy paleo meatloaf recipe:
- Sauté the vegetables: Heat ghee in a skillet, and add onion, green bell pepper, and mushrooms. Sauté until softened and cooked through. Cool for 5 minutes.
- Make the meatloaf: Combine sautéed veggies, ground beef, eggs, ketchup, coconut aminos, garlic powder, salt, and pepper. Mix until just combined and transfer to a 9×5 loaf pan. Bake for 40 minutes.
- Make the cashew cheese sauce: While the meatloaf is baking, combine all ingredients for the cashew cheese into the blender and blend until smooth and creamy.
- Bake the meatloaf with the cashew cheese sauce: Remove the low carb Philly cheesesteak meatloaf from the oven, then top with 2 tbsp of the sauce and spread evenly. Place back in the oven and bake for 10-15 minutes.
- Serve with the remaining sauce: Rest the meatloaf for 10 minutes. You can pour the rest of the cashew cheese sauce on top before slicing. OR, you can slice first, then serve with the sauce on the side to spoon on top of the meatloaf as you eat.
Notes and Substitutions for Philly Cheesesteak Meatloaf Recipe
- This is a paleo and Whole30 compliant meatloaf recipe, which is why a cashew cheese sauce is used. If you want to make a keto Philly cheesesteak meatloaf using dairy, you can just top with a few slices of provolone instead of the cashew cheese. 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 over mix the meat when making this Whole30 meatloaf recipe. Working the meat too much will result it being dry and tough.
If you enjoyed this Whole30 compliant meatloaf recipe, you might also like…
- Paleo Asian Meatloaf
- Sheet Pan Paleo Philly Cheesesteak (Whole30, Low Carb)
- Prosciutto “Cheese” Paleo Stuffed Mushrooms (Whole30, Keto)
- Paleo Instant Pot Cocktail Meatballs (Whole30 Option)
- Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)
Whole30 Philly Cheesesteak Meatloaf (Paleo, Keto Option)
- Preheat oven to 375 degrees F, and line a 9×5 loaf pan with parchment paper.
- Heat ghee in a 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.
- In a large mixing bowl, combine ground beef, sautéed veggies, eggs, ketchup, coconut aminos, garlic powder, salt, and pepper. Mix until just combined.
- Add the mixture to the loaf pan and smooth out the top. Bake for 40 minutes.
- While the meatloaf is baking, combine all ingredients for the "cheese" sauce into a blender and blend until smooth and creamy.
- 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.
- Bake for another 10-15 minutes.
- 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.
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