Philly Cheese Steak Meatloaf

I remember eating a real Philly Cheese Steak with Myra in a food court when I saw her in the city of brotherly love. We talked non stop until it was time for me to leave. Myra, we have to do that again!

Carol found this Recipe and sent it to me.I knew Gabe would love it, as long as I made mashed potatoes to go along with it. Meatloaf and mashed potatoes is one of his favorite meals. 

We enjoyed the meatloaf and it's now on my must make again list. 




Ingredients:

1/2 cup chopped onion
1/2 cup chopped green or red bell pepper, or a combination 2 garlic
cloves, minced
2 teaspoons olive oil
1 1/2 pounds lean ground beef
3/4 cup oats (quick or old fashioned, uncooked)
 1/2 cup tomato sauce or ketchup
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
3 slices provolone cheese, cut in half

Topping:
1 large onion, thinly sliced
1/2 tsp. salt
1 large green or red bell pepper, or a combination, thinly sliced 
1 tablespoon olive oil

Directions:

Preheat the oven to 350 degrees.  I used a rack and placed it in a baking pan lined with foil.  Set the pan aside.

In a  medium skillet add the oil and heat over medium-high heat. Add the chopped peppers and onions. Sauté them and stir occasionally.  Add the garlic and cook for less then a minute, you don't want the garlic to burn. Take the pan off the heat and set it aside, and take out a large bowl. Combine the ground beef, oats, tomato sauce, egg and the salt in the bowl.



  Stir until well mixed. Mix in the cooked vegetables.  Crumble the ground beef over the egg/vegetable mixture and mix lightly but thoroughly.

Shape the mixture into a 5x8 inch loaf and place it on the rack of the broiler pan.


Bake 50-55 minutes in your preheated 350 oven or until center of meatloaf registers 160 degrees on
an instant-read thermometer. Arrange cheese on top of loaf, overlapping the slices then then put it back in the oven and bake it an additional 5 minutes or until the cheese has melted.

 The meatloaf should  stand 5 minutes before cutting.

For topping: When the meatloaf is "resting" cook the  sliced onion, sliced peppers in  oil and season to taste with the salt until tender in a medium size pan over medium heat.

 To serve top with onions and peppers.

Serves 6.

NOTE: If desired, substitute 2/3 cup shredded mozzarella cheese for the provolone cheese.