How to Make Philly Cheesesteak Meatloaf Recipe

5 from 2 votes

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Ingredients

1 tbsp ghee or your favorite cooking oil
1/2 medium onion diced
1 green bell pepper diced
4 oz mushrooms finely chopped
2 lb ground beef 80/20 or 85/15
2 eggs
2 tbsp sugar-free ketchup
2 tbsp coconut aminos
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp ground black pepper

"Cheese" Sauce* - see notes for full dairy version

1/2 cup raw cashews soaked for at least 3 hours then drained
1/4 cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
1 tbsp nutritional yeast
1/4 tsp sea salt
1/4 tsp garlic powder
1/4 tsp ground black pepper

Instructions

Preheat oven to 375 degrees F, and line a 9x5 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.
1 tbsp ghee, 1/2 medium onion, 1 green bell pepper, 4 oz mushrooms
In a large mixing bowl, combine ground beef, sautéed veggies, eggs, ketchup, coconut aminos, garlic powder, salt, and pepper. Mix until just combined.
2 lb ground beef, 2 eggs, 2 tbsp sugar-free ketchup, 2 tbsp coconut aminos, 1 tsp garlic powder, 1/2 tsp sea salt, 1/4 tsp ground black pepper
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.
1/2 cup raw cashews, 1/4 cup water, 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tbsp extra virgin olive oil, 1 tbsp nutritional yeast, 1/4 tsp sea salt, 1/4 tsp garlic powder, 1/4 tsp ground black pepper
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.

Notes

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.

Nutrition