Mini Philly Cheesesteak Meatloaves are a fun and easy ground beef dinner recipe that prove big flavors come in small packages!
In case you missed it, a couple weeks ago I rounded up 15 of my favorite kid-approved recipes, and today I’m back at it with a mini meatloaf recipe that your littles are going love eating because of their wee, individual size, of course, and the adults are going to love just as much because it’s packed with Philly Cheesesteak flavor.
Philly Cheesesteak Mini Meatloaves are guaranteed winners!
Meatloaf is as Midwestern of a dish as they come and I’ve loved giving the classic a modern twist with Mini BBQ Cheddar Meatloaves, Mini Mediterranean Turkey Meatloaves, Mini Muffuletta Meatloaves, and Mini Salsa Turkey Meatloaves.
I’ve loved each one more than the last, including Mini Philly Cheesesteak Meatloaves!
The first time I ever tried a Philly Cheesesteak was in the city of brotherly love itself, Philadelphia, many years ago, when I went on a tour de east coast with my husband’s family. It was chewy, cheesy, ooey, gooey, and overflowing with cheez wiz. The flavor will forever be etched in my memory.
That said, I’m so glad I found a gluten-free hack for that! Keep the seared peppers and onions but ditch the roll, swap shaved steak for ground beef, and trade cheez wiz for hunks of melty provolone cheese. The result is a total winner of an easy weeknight dinner.
How to Make this Recipe
Start by heating extra virgin olive oil and butter in a large skillet over medium-high heat. Add chopped yellow onion, season with salt, then saute until the onions begin to turn golden brown, 3-4 minutes.
Next add chopped green bell pepper, season with salt and pepper, then saute until the vegetables are crisp-tender, another 3-4 minutes. Add minced garlic cloves, saute for 30 more seconds, then transfer the vegetables to a plate to cool slightly.
Next add ground beef, an egg, gluten free worcestershire sauce, gluten free bread crumbs, provolone cheese cut into 1/4″ cubes, plus the sauted peppers and onions, and lots of salt and pepper.
Use your hands to mix everything until combined.
Form the mixture into four mini meatloaves then place onto a foil lined, nonstick sprayed baking sheet and bake for 20-22 minutes at 425 degrees.
FYI, I put come cheese cubes on the outside for presentation purposes, but if you like to find pockets of melted cheese inside your meatloaves try and bury them in the ground beef instead.
Woooooo!
If you’re missing the carb factor of a big and squishy Philly Cheesesteak roll, roast up a tray of fries with the mini meatloaves while they’re baking then sprinkle on my homemade gluten-free seasoned salt when they’re hot out of the oven.
Enjoy, enjoy!
Equipment
Ingredients
- 1-1/2 Tablespoons extra virgin olive oil
- 1-1/2 Tablespoons butter
- 1 small yellow onion, chopped
- 1 small green bell pepper, seeded then chopped
- 2 cloves garlic, pressed or minced
- salt and pepper
- 1 lb lean ground beef
- 1 egg, whisked
- 1 Tablespoon gluten free Worcestershire sauce, Lea & Perrins recommended in the states
- 1/2 cup gluten free bread crumbs, see notes
- 3 oz provolone cheese, cut into 1/4” cubes
Directions
- Heat extra virgin olive oil and butter in a large skillet over medium-high heat then add the onions, season with salt, and saute until onions begin to turn golden brown, 3-4 minutes. Add the peppers, season with salt and pepper, then continue sautéing until vegetables are crisp-tender, 3-4 minutes, turning heat down if vegetables begin to burn. Add garlic then saute for 30 more seconds. Transfer vegetables to a plate then let cool slightly.
- Preheat oven to 425 degrees then line a baking sheet with foil and spray with nonstick spray. In a large bowl combine ground beef, egg, Worcestershire sauce, Rice Chex or panko bread crumbs, cheese cubes, onions and peppers, and lots of salt and pepper then mix until combined. Divide into 4 equal-sized portions then form into loaves and place on prepared baking sheet. Bake for 20-22 minutes or until no longer pink in the center then serve.
Notes
- I like Schar gluten free breadcrumbs, otherwise pulverized Rice Chex make a great gluten free breadcrumb alternative!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Loved this recipe. I made a whole meatloaf and used cheese slices in the middle instead of cubed cheese. Baked like a regular meatloaf and it turned out fantastic! Will definitely be making again.
Oh I love that! Glad you were able to make it work for you – thank you so much for your feedback and recipe rating, Debra!
As of today I am a huge lover of your blog because of this recipe! I cook almost nightly and this recipe we were already looking forward to. WAY exceeded our expectations! Sooo delicious! We also chopped up some mushrooms and added them since we had them in the fridge and they needed to be used. Best recipe I’ve made in months! 15/10!!
Oh my gosh, SO happy to read this review, Shelby!! I’m so glad you loved these mini meatloaves!! Thank you so much for your feedback and recipe rating!
I forgot to give this the five stars it deserves when I left my review!
Thank you, Deb! Love the spicy twist you added to these!
This is a delicious twist on meatloaf! I didn’t have a green bell pepper on hand but I did have a jalapeño. We use jalapeños when we make our Philly cheesesteak sandwiches so I went with it. Yum! Thank you so much!
We made this tonight! So delicious! My family loved it.
The meatloaf was fantastic! Instead of mini loaves, I made one loaf in the pampered chef mini rectangular baker stoneware. I also served with micro-greens. My boyfriend recently discovered he has a wheat allergy, so your gluten free recipes are very helpful. I met you years ago when I was a part-time server at Louie’s Wine Dive Waukee and we are now making several of your recipes. My boyfriend said it’s the best meatloaf that he’s ever had! Thank you for the very helpful & detailed instructions on what works/tastes the best and what brands to buy. We appreciate it so much. It’s been challenging to adjust and your recipes and notes make it much easier. Thank you!
A delicious, fun, and original take on meatloaf. Huge hit!
So happy to hear this recipe was a hit, Kellie! Thank you so much for your feedback and recipe rating!
We love this recipe! It’s part of my regular rotation.
these were great. Wonder if they would freeze well?
These were great! I’ll cut the onion and peppers in half next time, but that is our personal preference. Thanks for another good recipe :)
You bet, Kari, so glad you enjoyed!
This was Super Yummy! Thanks for the recipe.
So glad you enjoyed, Jamie, thanks a bunch for your feedback!
I am not a fan of meatloaf but I made these for dinner with the French fries and peas. It was pretty tasty. Thanks for the recipe!
Hi! This is probably a silly question but do you think this would be ok as meatballs?
Thanks!
Definitely – I think that’d be delicious! I might cut the cheese hunks into 1/2″ cubes and stuff one inside the center of each meatball, like this recipe: https://iowagirleats.com/2016/02/05/cheddar-brat-meatballs-3-dipping-sauces/