Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 4 oz Cremini Mushrooms, finely chopped
  • 2 cloves Garlic, minced
  • 2 lbs Ground Beef (80/20 blend)
  • 1/2 cup Panko breadcrumbs
  • 2 large Eggs
  • 2 tbsp Worcestershire sauce
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 8 slices Sharp Provolone cheese
  • 1 tbsp Beef Bone Broth

Instructions:

  1. Heat 1 tbsp Extra Virgin Olive Oil in a skillet over medium heat. Add the diced onion, green pepper, and mushrooms, cooking until soft and the onions are translucent.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove from heat and let the mixture cool completely.
  3. In your large bowl, whisk the 2 eggs, 2 tbsp Worcestershire sauce, 1 tsp Smoked Paprika, 1 tsp Kosher Salt, 1/2 tsp Cracked Black Pepper, and 1 tbsp Beef Bone Broth.
  4. Stir the 1/2 cup Panko breadcrumbs into the wet mixture and let it sit for 2 minutes until a thick paste forms.
  5. Add the 2 lbs Ground Beef and the cooled vegetable mixture to the bowl. Use your hands to gently fold everything together until just combined.
  6. Press half of the meat mixture into a lightly greased loaf pan, creating a slight trough in the middle.
  7. Fold the 8 slices of Sharp Provolone and lay them into the trough. Keep the cheese away from the very edges to prevent it from leaking out.
  8. Place the remaining meat mixture on top, pinching the edges until the cheese is completely encased.
  9. Place in a preheated 350°F (180°C) oven and bake for 55 minutes until the internal temperature hits 160°F.
  10. Remove from the oven and let the loaf sit in the pan for 10 minutes until the juices settle before slicing.