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:
- Preheat the oven to 375 degrees Fahrenheit and spray a large loaf pan with cooking spray.
- 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.
- Let the vegetable mixture cool for five minutes.
- In a large bowl, combine the ground beef, ketchup, Worcestershire sauce, eggs, panko breadcrumbs, and the cooled vegetable mixture.
- 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).
- Cover the cheese with the remaining meat mixture, shaping it into a rounded loaf.
- Bake for 40 minutes, then remove from the oven. Cover the meatloaf with the remaining cheese slices and return it to the oven.
- Bake for an additional 15-20 minutes, then allow the meatloaf to rest for 10 minutes before slicing and serving.