Ingredients:

• 2 lbs lean ground beef (80/20 or 85/15)
• 1 small yellow onion, diced
• 1 small green bell pepper, diced
• 8 ounces brown mushrooms, minced
• 2 tablespoons butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 2 large eggs
• 1 cup panko breadcrumbs
• 8 ounces provolone cheese slices

Directions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
2. In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and minced mushrooms. Sauté until the vegetables are soft and the mushrooms have released their moisture, about 5-7 minutes. Set aside to cool slightly.
3. In a large bowl, combine the ground beef, sautéed vegetables, kosher salt, black pepper, ketchup, Worcestershire sauce, eggs, and panko breadcrumbs. Mix until well combined, but do not overmix.
4. Divide the meat mixture in half. On the prepared baking sheet or in the loaf pan, shape half of the mixture into the bottom half of the meatloaf.
5. Layer the provolone cheese slices over the meatloaf base, leaving a small border around the edges to seal. Place the remaining meat mixture on top and press gently to enclose the cheese, sealing the edges well.
6. Bake in the preheated oven for 45-55 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
7. Allow the meatloaf to rest for 10 minutes before slicing. Serve warm and enjoy your delicious Philly Cheesesteak Meatloaf!