Recipe: Philly Cheese Steak Meatloaf (topped with peppers and onions)

PHILLY CHEESE STEAK MEAT LOAF

FOR THE MEAT LOAF:
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper, or a combination
2 garlic cloves, minced
2 teaspoons olive oil
1-1/2 pounds lean ground beef
3/4 cup quick or old fashioned oats, uncooked
1/2 cup tomato sauce or ketchup
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
3 slices provolone cheese, cut in half*
FOR THE TOPPING:
1 large onion, thinly sliced
1 large green or red bell pepper, or a combination, thinly sliced
1/2 teaspoon salt
1 tablespoon olive oil

Heat oven to 350 degrees F.

TO MAKE THE MEAT LOAF:
Cook onion, green pepper and garlic in oil in medium skillet until tender.

In large bowl, combine ground beef, oats, tomato sauce, egg, salt, pepper and onion-pepper-garlic mixture; mix lightly but thoroughly. Shape mixture into 8x5-inch loaf on rack of broiler pan.

Bake 50-55 minutes or until center of meat loaf registers 160 degrees on an instant-read thermometer. Arrange cheese on top of loaf, overlapping slices; bake an additional 5 minutes or until cheese has melted. Let meat loaf stand 5 minutes before cutting.

TO MAKE THE TOPPING:
Cook sliced onion, sliced pepper and salt in oil until tender.

TO SERVE:
Cut meat loaf into slices; arrange slices on plate topped with onions and peppers.

*If desired, substitute cup shredded mozzarella cheese for provolone. Slice meat loaf; sprinkle with cheese and top with cooked peppers and onions.

Makes 6 servings
Source: Quaker Oats