Mini Philly Cheesesteak Meatloaves - Iowa Girl Eats (2024)

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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. Philly Cheesesteak Mini Meatloaves are guaranteed winners!

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 loafof 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 whichI just. could. NOT.

Anyway, several years ago I revisited the concept with my Mini BBQ Cheddar Meatloaves– individual-sized meatloaves flavored with BBQ sauce andstuffed with hunks of cheddar cheese and caramelized onions – and have never looked back. Food is always more fun when it’s served inindividual-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. It was chewy, cheesy, ooey, gooey, and overflowing with cheez wiz. The flavor will forever be etched in my memory.

That said, I’m so glad I found a gluten-freehack 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 winnerof 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!

Start by heating1-1/2 Tablespoons each extra virgin olive oil and butter in a large skillet over medium-high heat. Add 1 small chopped yellow onion,season withsalt,then sauteuntil the onions beginto 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 Tablespoongluten-free worcestershire sauce (I used Lea & Perrins which I believeis only GFin theUnited 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 fourmini meatloaves thenplace onto a foil lined, nonstick sprayed baking sheetand bake for 20-22 minutes at 425 degrees. FYI, I put a lot of the cheese cubeson 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 homemadegluten-free seasoned salt when they’re hot out of the oven. TRUST ME. Enjoy, enjoy!

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