Bacon-Wrapped Meatloaf with Philly Cheese Steak Toppings

1.Preheat your oven to 350°F (175°C).

2.In a large mixing bowl, combine the ground beef, breadcrumbs, milk, 1/4 cup ketchup, Worcestershire sauce, chopped onion, minced garlic, oregano, thyme, salt, pepper, and egg. Mix until well combined.

3.On a large piece of parchment paper, shape the meat mixture into a rectangular loaf, about 1 inch thick.

4.Lay the bacon strips over the meatloaf, overlapping them slightly, and tuck the ends underneath the loaf.

5.Transfer the meatloaf to a baking dish and spread the remaining 1/4 cup of ketchup over the top of the bacon.

6.Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (70°C).

7.While the meatloaf is baking, heat a skillet over medium heat and add the sliced bell peppers and mushrooms. Sauté until they are tender, about 5-7 minutes.

8.Once the meatloaf is done, remove it from the oven and let it rest for 10 minutes before slicing.

9.In the last few minutes of resting, sprinkle the sautéed bell peppers and mushrooms over the top of the meatloaf, followed by the provolone and cream cheese. Return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

10.Slice the meatloaf and serve warm, garnished with any remaining sautéed vegetables.