Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté diced peppers and onions until soft, about 5 minutes. Set aside to cool slightly.
- In a large bowl, mix ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, and pepper until just combined. Don't overmix.
- Press half the meat mixture into the bottom of a loaf pan, creating an even layer.
- Layer 4 slices of provolone cheese on top of the meat, then add sautéed peppers and onions.
- Top with remaining meat mixture and press edges to seal.
- Bake for 45-50 minutes until internal temperature reaches 160°F.
- In the last 5 minutes of baking, lay remaining 4 slices of provolone on top and bake until melted.
- Let meatloaf rest for 5-10 minutes before slicing. Garnish with fresh parsley if desired.
Notes
Use 80/20 ground beef for best flavor and moisture. Don't overmix meat to keep loaf tender. Let meatloaf rest before slicing to keep juices in. Can make ahead and refrigerate up to 24 hours before baking. Store leftovers in airtight container for up to 4 days or freeze slices for up to 2 months.
