Keto Philly Cheesesteak Meatloaf (Cheese-Stuffed)
This keto Philly cheesesteak meatloaf is a satisfying meatloaf you'll love. If you love incorporating new flavours to your meatloaf, this is perfect for you.
Equipment
9x13 inch (23x33cm) baking dish
Large mixing bowl
Instant-read thermometer
Sharp chef's knife
Aluminium foil
Ingredients
1 pound ground beef (minced beef) - grass-fed, about 450g
½ medium yellow onion - chopped
1 medium yellow bell peppers (yellow capsicum) - seeded and chopped
⅓ cup heavy cream - (thickened cream) 80ml
2 tablespoons Worcestershire sauce
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder- 4 cups American cheese - shredded, about 450g / 1 lb
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- In a large bowl, combine the ground beef, chopped onion, bell pepper, heavy cream, Worcestershire sauce, sea salt, black pepper, garlic powder, and onion powder. Mix gently with a fork or your hands just until the ingredients are evenly distributed — do not overmix or the meatloaf will be dense and rubbery.1 pound ground beef (minced beef), ½ medium yellow onion, 1 medium yellow bell peppers (yellow capsicum), ⅓ cup heavy cream, 2 tablespoons Worcestershire sauce, 1 teaspoon sea salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Press half of the meat mixture into the bottom of a 9x13 inch (23x33cm) baking dish in an even layer, making sure it reaches the edges so the cheese layer stays centred during baking.1 pound ground beef (minced beef)
- Spread 2 cups of the shredded American cheese evenly over the meat layer. Carefully press the remaining meat mixture on top in an even layer, then top with the remaining 2 cups of shredded American cheese.4 cups American cheese
- Bake for 45 minutes or until an instant-read thermometer inserted into the thickest part of the centre reads 160°F (71°C). If the cheese on top is browning too quickly, tent loosely with aluminium foil for the last 10 minutes. Let the meatloaf rest for 10 minutes before slicing — this allows the cheese to set and makes much cleaner cuts.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze individually wrapped slices in a freezer bag for up to 2 months — thaw overnight in the fridge before reheating.
Make-Ahead: Assemble the entire loaf (with cheese layer) up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to bake time if going straight from the fridge to the oven.
Substitutions: Swap American cheese for provolone or pepper jack for a different flavour profile — both melt well and stay keto-friendly.
Pro Tip: Do not overmix the meat — fold ingredients together gently with a fork or your hands just until combined. Overworking tightens the proteins and creates a dense, rubbery texture.
Resting: Let the meatloaf rest for 10 minutes after baking before slicing. This allows the cheese layer to set slightly and the juices to redistribute, making cleaner cuts.
Nutrition
Serving: 1servingCalories: 898kcalCarbohydrates: 11gProtein: 46gFat: 74gSaturated Fat: 39gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 3gCholesterol: 243mgSodium: 3114mgPotassium: 671mgFiber: 1gSugar: 5gVitamin A: 1682IUVitamin C: 57mgCalcium: 1515mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
