Ingredients:

  • 2 lbs (900 g) ground beef (80/20 blend recommended)
  • 1 cup (120 g) breadcrumbs
  • 2 large eggs
  • 1/4 cup (60 ml) milk
  • 1 tsp (5 g) salt
  • 1/2 tsp (2.5 g) black pepper
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) onion powder
  • 1 tbsp (15 ml) olive oil
  • 1 medium onion, finely chopped (about 1 cup / 150 g)
  • 1 green bell pepper, finely chopped (about 1 cup / 150 g)
  • 1 cup (100 g) sliced mushrooms
  • 1/2 tsp (2.5 g) salt
  • 1/4 tsp (1.25 g) black pepper
  • 6 slices provolone cheese

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté onions, bell peppers, and mushrooms until softened (about 5-7 minutes). Season with salt and pepper. Set aside to cool.
  2. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, salt, pepper, garlic powder, and onion powder. Mix gently until just combined.
  3. Spread half of the meat mixture into the bottom of a loaf pan or shape it into a loaf on a baking sheet.
  4. Layer the sautéed vegetable mixture evenly over the meat. Top with the remaining meat mixture, sealing the edges to encase the filling.
  5. Preheat the oven to 375°F (190°C). Bake the meatloaf for 45 minutes.
  6. Remove the meatloaf from the oven and layer provolone cheese slices on top. Return to the oven and bake for an additional 10-15 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Let the meatloaf rest for 10 minutes before slicing.