For the Meatloaf:

2 lbs ground beef

1 cup breadcrumbs

1 egg

1/2 cup milk

1 tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

For the Cheesesteak Filling:

1 green bell pepper, diced

1 small onion, diced

1 tbsp olive oil

8 slices provolone cheese (4 for filling, 4 for topping)

Optional Garnish:

Fresh parsley, chopped

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Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add diced bell pepper and onion, sauté for about 5 minutes until softened, then set aside to cool slightly.
In a large bowl, mix together ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, and black pepper until well combined.
Press half of the meat mixture into the bottom of a loaf pan to form the base.
Layer 4 slices of provolone over the meat, then add the sautéed peppers and onions evenly.
Top with the remaining half of the meat mixture, pressing to seal the edges.
Bake for 45–50 minutes. In the last 5 minutes, place the remaining 4 slices of provolone on top and return to the oven until melted and bubbly.
Let the meatloaf rest for 5–10 minutes before slicing. Garnish with chopped parsley if desired, and serve warm.

Use ground turkey or chicken for a lighter version.

Switch up the cheese—try mozzarella, Swiss, or pepper jack for variation.

Add sautéed mushrooms with the peppers and onions for extra flavor.

For a gluten-free version, use almond flour or gluten-free breadcrumbs.

Do not overbake—resting before slicing helps retain juiciness.