Mini Philly Cheesesteak Meatloaves are a fun and gluten-free dinner recipe both kids and adults will love!
Whelp, all the kids around here are officially back in school as of today, which means my mind is officially blown. Summer is over and school is in session? How in the world did that happen?
Speaking of, have you seen this recent viral video? The first minute is literally me every time I think about Lincoln going to Kindergarten, which is still THREE YEARS AWAY mind you. “His teacher doesn’t know he needs 14 kisses every 45 seconds!” It’s true! It doesn’t help when Ben says things like, “can you imagine him walking through the lunch room looking for someone to eat his lunch with?” Cue the ugly tears.
Anyway, since school is back in sesh, my thoughts are on easy weeknight recipes to help you and your family out, because back to school means back to reality. So long sweet, slow summer!
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. Plus, melted cheese. What can I say, it’s always a winner!
Meatloaf is as Midwestern of a dish as they come. My Mom served it near weekly when I was growing up because my Dad loves it though, try as I might, I could never get into it. Ok I didn’t try that hard. I mean, a giant loaf of meat cut into slabs then served? Just not doing it for me. Also half the time it was ham loaf with a sweet glaze on top which I just. could. NOT.
Anyway, several years ago I revisited the concept with my Mini BBQ Cheddar Meatloaves – individual-sized meatloaves flavored with BBQ sauce and stuffed with hunks of cheddar cheese and caramelized onions – and have never looked back. Food is always more fun when it’s served in individual-sized portions, and when given a unique and jazzed up flavor profile, even picky eaters are going to want to try a bite.
Since the Mini BBQ Cheddar Meatloaves I’ve created Mini Mediterranean Turkey Meatloaves, Mini Muffuletta Meatloaves, and Mini Salsa Turkey Meatloaves. I love each one more than the last, and am not done yet because these Mini Philly Cheesesteak Meatloaves are absolutely dynamite!
The first time I ever tried a Philly Cheesesteak was in the city of brotherly love itself, Philadelphia, almost a decade ago, when I went on a tour de east coast with Ben’s family before we were even engaged. It was chewy, cheesy, ooey, gooey, and overflowing with cheez wiz. Mmmm, cheez wiz. Aka 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.
Not only do these Mini Philly Cheesesteak Meatloaves taste incredible, but the recipe is one where you don’t have to prep all the ingredients before you start cooking. Saute the onions while you chop the peppers. Saute the peppers while you assemble the meatloaf ingredients. Bake the meatloaves while you, gasp! sit down and rest for a second! Back to school time is stressful enough – dinnertime doesn’t have to be too.
Start by heating 1-1/2 Tablespoons each extra virgin olive oil and butter in a large skillet over medium-high heat. Add 1 small chopped yellow onion, season with salt, then saute until the onions begin to turn golden brown, 3-4 minutes. Next add 1 small chopped green bell pepper, season with salt and pepper, then saute until the vegetables are crisp-tender, another 3-4 minutes. Add 2 minced garlic cloves, saute for 30 more seconds, then transfer the vegetables to a plate to cool slightly.
Next add 1lb lean ground beef, 1 egg, 1 Tablespoon gluten-free worcestershire sauce (I used Lea & Perrins which I believe is only GF in the United States so be sure to check labels!) 1/2 cup Rice Chex crumbs or panko bread crumbs (dish will not be GF if using panko bread crumbs,) 3oz provolone cheese cut into 1/4″ cubes, the sauteed peppers and onions, and lots of salt and pepper, then use your hands to mix everything until combined.
From 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 a lot of the 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. TRUST ME. Enjoy, enjoy!
Fig, Goat Cheese and Pistachio Stuffed Chicken with Fig-Balsamic Pan Sauce
Mediterranean Chicken and Chickpea Bowls with Yellow RiceMini Philly Cheesesteak Meatloaves
Description
Mini Philly Cheesesteak Meatloaves are a fun and gluten-free dinner recipe that both kids and adults will love!
Ingredients
- 1-1/2 Tablespoons extra virgin olive oil
- 1-1/2 Tablespoons butter
- 1 small yellow onion, chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
- salt and pepper
- 1lb lean ground beef
- 1 egg, whisked
- 1 Tablespoon gluten-free Worcestershire sauce (I use Lea & Perrins)
- 1/2 cup crushed Rice Chex or panko bread crumbs (recipe will not be GF if using panko)
- 3oz 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Hi Kristen,
I see a piece of bread in your mixing bowl but it is not listed in the recipe. What am I missing?
Hi Debi! Hmmm, are you looking at the white cubes? Those are the provolone cheese cubes. Or the crumbs? Those are the crushed Rice Chex. Let me know!
LOL!! It is the crumbs. At my first glance it looked like a piece of wheat bread. My bad.
Hehehe, no worries! ;)
These look delicious!!! I’ve made your Mini Muffuletta Meatloaves and my family loved those, so the Mini Philly Cheesesteaks are definitely going on the menu next week!
P.S. I have twins that start Kindergarten in a few weeks (I’m in MN) and I can complete relate to that video :(
Ahh, my Mama heart is with yours!
Hey Iowa girl,
I love all your recipes but I have to jump in on this one. Since I am originally from Phila I need to make a Phila cheesesteak comment (er, correction). I am not in the cheese wiz camp having grown up in the melted American cheese and fried onions tradition. BUT, the one cheese I never saw used in an authentic cheesesteak was Provolone.
Provolone IS a star player in an authentic Phila Hoagie though.
I’m just sayin!
Charlie
Another native here. No peppers either!
These were based on the sandwich I had in Philadelphia, but feel free to modify to your tastes!
Funny timing, I just saved your BBQ cheddar loaves recipe (via screenshot) again because I know my littles will just love them! And I happen to think their dad will love these so we may just have a full week of mini meatloaves soon!
Perfect – they work for everyone at our house too!
GREAT change up for meatloaf. I’ll have to try this one. Have you cooked them in muffin tins?
I haven’t, though I’m sure it’d work just fine! I might go with a 90/10 ground beef just to make sure they aren’t swimming in their own fat in the cups.
Hi Kristin,
As a native Northeast Philadelphian, I have to make a comment here and echo Charlie’s words. No provolone on a Philly cheese steak. Either wiz or American cheese. And no peppers either. Other than that, you nailed it!
Totally! Feel free to modify to fit your tastes!
Hi Kristin! These look great, and I just wanted to point out a maybe subconscious connection. You mention a lot your time in Japan and your love of the food there (esp. gyoza), these mini-meat loves look a lot like Japanese hamba-gu, don’t you think? If you’ve never tried it, I highly recommend! I bet you’d enjoy them :)
Oooo, I’ve never tried but now of course I’m intrigued! Thanks for the tip! :)
Your BBQ cheddar mini meatloaves are on regular rotation in our house. These look really yummy, too, & I can’t wait to try them. Regarding a few of the comments from native Philadelphians above: I always thought Philly cheesesteaks had peppers, too (maybe we’ve bastardized them in the Midwest); I will def keep them in this version – they sound delish!
Peppers or no peppers on a cheesesteak? Peppers are not part of a “classic” Phila cheesesteak of chopped steak, melted American cheese or cheese wiz) and fried onions.
Of course you can add (and Natives sometimes do) , peppers – sweet and hot, pickle chips, sliced tomatoes, even other types of cheese, etc. I suspect Rachel may have her favorites as I have mine.
But the “Classic” remains an historic Phila tradition as described above.
Don’t get me started on hoagies!
Charlie
Hi, These are just little meat loafs with ground beef and cheese. They do look good and I will make them, but very disappointed that they are really not cheese steaks..
Hi Mary! Got your email and both comments. You can certainly use minced steak if you prefer that over regular ground beef.
My little one will also be off to Kindergarten in three years, and I would just like to say thanks to Ben for giving me anxiety about her in the lunchroom ??.
Right?! I was like, STOP TALKING!
I was just making my list of freezer meals for back to school and your post reminded me that I forgot your BBQ Cheddar Mini Meatloaves! I made them and then wrapped them in foil and put them in a gallon bag. They bake well if I thaw them overnight. I even gave them out to a friends who needed meals. Now these will go on my list along with the others :D Thanks for being my “Betty Crocker Cookbook” Kristin! My family eats together most nights thanks to your delicious, healthy and quick recipes.
Hi Kristin and Amy! I was just wondering about the make-ahead potential with these. I assume you froze before baking? Or did you bake, freeze, and then reheat? Do you think you could prep the night before and then refrigerate?
My baby starts K on Monday. We just returned from “meet the teacher.” I am not watching that video because I cannot cry anymore. She is excited, and ready to follow in big brother’s footsteps, and I am happy for her, but what happened to my squishy little bald baby. Waaaah!!!
I triple the recipe, bake some for dinner, then oil a cookie sheet and flash freeze them raw. Then I wrap them individually in foil and put them in freezer bags. Defrost overnight in the fridge and bake when I get home. My little guy is starting kindergarten too! Here’s to many great adventures to come :D
That is so great, Amy!! Thank you for letting us know how you go about freezing these too – super helpful!
I made these tonight and they turned out awesome! I doubled the recipe and frozen the other half for dinner another time! I frozen them cooked, and will be interested to see how the frozen ones reheat. Awesome recipe though!
Come back and let us know how they turn out cooked >> frozen >> thawed, if you think about it, Heather! So glad you liked them!
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: http://iowagirleats.com/2016/02/05/cheddar-brat-meatballs-3-dipping-sauces/
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!
This was Super Yummy! Thanks for the recipe.
So glad you enjoyed, Jamie, thanks a bunch for your feedback!
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!
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these were great. Wonder if they would freeze well?
We love this recipe! It’s part of my regular rotation.
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!