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 and I’ve loved giving the classic a modern twist with Mini BBQ Cheddar Meatloaves, Mini Mediterranean Turkey Meatloaves, Mini Muffuletta Meatloaves, and Mini Salsa Turkey Meatloaves. I’ve loved each one more than the last, including Mini Philly Cheesesteak Meatloaves! The first time I ever tried a Philly Cheesesteak was in the city of brotherly love itself, Philadelphia, many years ago, when I went on a tour de east coast with my husband’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-free hack 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 winner of an easy weeknight dinner.
How to Make this Recipe
Start by heating extra virgin olive oil and butter in a large skillet over medium-high heat. Add chopped yellow onion, season with salt, then saute until the onions begin to turn golden brown, 3-4 minutes. Next add chopped green bell pepper, season with salt and pepper, then saute until the vegetables are crisp-tender, another 3-4 minutes. Add minced garlic cloves, saute for 30 more seconds, then transfer the vegetables to a plate to cool slightly.
Next add ground beef, an egg, gluten free worcestershire sauce, gluten free bread crumbs, provolone cheese cut into 1/4″ cubes, plus the sauted peppers and onions, and lots of salt and pepper. Use your hands to mix everything until combined.
Form the mixture into four mini meatloaves then place onto a foil lined, nonstick sprayed baking sheet and bake for 20-22 minutes at 425 degrees. FYI, I put come cheese cubes on 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 homemade gluten-free seasoned salt when they’re hot out of the oven. Enjoy, enjoy!
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