Ingredients
Equipment
Method
Prep and bake base
- Preheat the oven to 350°F. Position a sheet pan so it’s ready for the loaf.
- Sauté the green bell pepper, onion, and mushrooms in butter over medium-high heat for 5 minutes until softened. Spread on the pan to cool slightly so the filling doesn’t steam the meat.
- Mix all meatloaf ingredients until combined. Press half of the mixture into a loaf shape on the prepared sheet pan.
Stuff and seal
- Layer the provolone slices over the beef. Add the sautéed vegetables on top so the filling is evenly distributed.
- Press the remaining meat mixture over the top to seal completely. Press firmly along edges so the cheese stays inside while baking.
Glaze, bake, and rest
- Mix the glaze and brush it over the top. Bake for 55–65 minutes until the internal temperature reaches 160°F, with a browned glaze on the surface.
- Rest for 10 minutes before slicing. Let the juices settle so each slice holds the stuffed provolone filling.
Notes
For the juiciest stuffed center, cool the sautéed vegetables just until warm—if they’re hot, they can create excess steam and loosen the seal. Refrigerate leftovers in a covered container for up to 3–4 days; reheat in the oven at 325°F until warmed through. Freezing is yes: wrap slices tightly and freeze up to 2 months, then thaw in the fridge and reheat. For a lighter option, use lean ground beef (90–93% lean) and consider swapping half the breadcrumbs for finely ground oats.