Classic comfort food, leveled up — this Cheesy Mushroom & Pepper Meatloaf is tender and juicy inside, crowned with savory sautéed mushrooms, sweet green peppers, and a generous layer of golden melted cheese. It’s the meatloaf that converts meatloaf skeptics.
Ingredients
- 2 lbs ground beef (80/20)
- 1 cup breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp ketchup, plus more for topping
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 green bell pepper, diced
- 1 1/2 cups shredded mozzarella or provolone
Instructions
- Heat the oven: Preheat to 375°F (190°C). Line a loaf pan with parchment or lightly grease it.
- Mix the meatloaf: In a large bowl, gently combine beef, breadcrumbs, eggs, milk, onion, garlic, ketchup, Worcestershire, salt, pepper, and Italian seasoning. Don’t overmix.
- Shape and bake: Press the mixture into the loaf pan, brush the top with ketchup, and bake 50 minutes.
- Sauté the topping: While it bakes, melt butter in a skillet and sauté mushrooms and peppers 6-8 minutes until golden and tender. Season lightly.
- Top with cheese: Spoon the mushroom-pepper mixture over the meatloaf and cover with shredded cheese.
- Finish baking: Return to the oven for 10-12 minutes until the cheese is melted and bubbly and the internal temperature hits 160°F.
- Rest and slice: Rest 10 minutes before slicing so the juices redistribute.
Pro tip: Mix the meat just until combined — overworking it is the number one cause of dense, tough meatloaf.
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Estimated nutrition per serving: ~520 calories, 38g protein per serving.
