Ingredients:

  • 2 lbs 80/20 ground beef
  • 3/4 cup Panko breadcrumbs, toasted
  • 2 large eggs, beaten
  • 2 tbsp Worcestershire sauce
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 1 large green bell pepper, finely diced
  • 1 large yellow onion, finely diced
  • 8 oz cremini mushrooms, finely chopped
  • 7 slices sharp Provolone cheese
  • 1/2 cup mozzarella cheese, shredded
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar

Instructions:

  1. Heat olive oil in a large cast-iron skillet over medium-high heat. Sauté the diced bell pepper, yellow onion, and chopped mushrooms until onions are translucent and moisture has evaporated, approximately 8 to 10 minutes. Remove from heat and allow to cool completely.
  2. In a large mixing bowl, combine the ground beef, toasted Panko breadcrumbs, beaten eggs, Worcestershire sauce, garlic powder, salt, and pepper. Gently fold in the cooled vegetable mixture until just combined, being careful not to overwork the meat.
  3. Preheat oven to 350°F (175°C). In a 9x5 inch loaf pan or on a parchment-lined baking sheet, press half of the meat mixture into an even layer.
  4. Layer the Provolone cheese slices over the meat base, keeping the cheese away from the very edges to prevent leaking. Top with the remaining meat mixture, sealing the edges to encase the cheese.
  5. Whisk together the brown sugar and balsamic vinegar to create the glaze. Brush the glaze over the top of the loaf. Sprinkle with shredded mozzarella cheese.
  6. Bake for 60 minutes or until an instant-read thermometer reaches an internal temperature of 160°F. Let the loaf rest for 10 minutes before slicing to ensure the cheese core sets.