French Onion Soup Stuffed Meatloaf

Ingredients:

• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 small green bell pepper, diced
• 8 ounces brown mushrooms, minced
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds lean ground beef (80/20 or 85/15)
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 2 eggs
• 1 cup panko breadcrumbs
• 8 ounces Provolone Cheese Slices

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit and spray a large loaf pan with cooking spray.
2. In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, mushrooms, salt, and pepper. Allow them to brown for 1-2 minutes before stirring. Continue to brown for another 1-2 minutes, stirring occasionally.
3. Let the vegetable mixture cool for five minutes.
4. In a large bowl, combine the ground beef, ketchup, Worcestershire sauce, eggs, panko breadcrumbs, and the cooled vegetable mixture.
5. Spread half of the meat mixture into the prepared loaf pan. Place half of the cheese slices in a 2-inch wide section in the middle of the pan (cutting the slices into thirds if needed).
6. Cover the cheese with the remaining meat mixture, shaping it into a rounded loaf.
7. Bake for 40 minutes, then remove from the oven. Cover the meatloaf with the remaining cheese slices and return it to the oven.
8. Bake for an additional 15-20 minutes, then allow the meatloaf to rest for 10 minutes before slicing and serving.