Philly Cheesesteak Mini-Meatloaves

I was inspired to make this after seeing a recipe for Philly Cheesesteak Sloppy Joes and after reading the recipe and seeing it was basically adding steak sauce to crumbled hamburger I thought why not try and recreate something less 'Semi Home-Made...' and actually put some effort into it.  My thought was to create two inspirations out of one recipe, Philly Cheesesteak Sloppy Joes and Philly Cheesesteak Mini-Meatloaves.  Basically the difference between the two is that the Sloppy Joe recipe has you cook the ground beef first, then add the remaining ingredients (minus the egg and bread crumbs, since that is the binding agents for the meatloaves) - with the meatloaf recipe, you combine all of the ingredients together first, minus the ground beef so the bread crumbs can absorb the wet ingredients and keep the meatloaf moist - then add the ground beef.  This meatloaf recipe makes enough for six mini-meatloaves and can easily be doubled.

Meatloaf:
3 lbs. ground beef (75%-80%, no leaner)
2 tbsp. Dijon mustard
1/4 c. Worcestershire sauce
1 tbsp. hot sauce, like Sriracha
1 1/2 tsp. garlic powder
2 eggs
2 c. bread crumbs
5 garlic cloves

First off, pull your ground beef out around a half hour before you are going to mix it so it takes the chill off and allows your meatloaves to cook faster and more evenly.  Second, in a food processor combine bread crumbs and garlic cloves - processing until the garlic is incorporated into the bread crumbs.

In the bowl of an electric mixer fitted with the paddle attachment add the Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, eggs and bread/garlic crumbs - mixing well to combine.  Add ground beef and stir on low in mixer, making sure to flip the mixture around after a minute to ensure it is completely combined.  Divide between six wells of extra-large muffin pan, roughly 12 oz. per meat loaf.  After dividing the meatloaf mixture, I take each meatloaf and gently form it into a ball then place it back into each muffin well and gently press it in - THEN form a 2" well into the middle of each top so when they are baked there is a reservoir to hold the toppings somewhat.  I then place it into an oven that has been preheated to 400 degrees and bake for 40 minutes - remove from oven and allow to sit for ten minutes to rest and set up.

Peppers, Onions and Mushrooms

In a large saute pan, I use my Lodge 12" deep skillet place 1/4 c. olive oil and 1/4 c. butter over medium heat - then add:

2 poblano peppers, seeded and sliced 1/2"X3" roughly
2 green peppers, seeded and sliced 1/2"X3" roughly
2 red onions, halved and sliced 1/2"
1 lb. sliced baby bella mushrooms
2 tsp. salt
1 tsp. coarse pepper

Saute over medium heat for 15-20 minutes until vegetables are softened down and most of the liquid has evaporated.

Provolone/Parmesan Sauce

3 tbsp. butter
3 tbsp. flour
3 c. milk
1 1/2 c. Provolone cheese
1/2 c. Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper

In a sauce pan over medium heat melt butter and add flour, cooking until mixture is bubbling for one minute. Pour in milk slowly, whisking to combine - continue whisking until mixture begin to boil and thickens fully.  Remove from heat and add cheese, salt and pepper, whisking until mixture is smooth - set aside.

ASSEMBLY

Place meat loaf on plate, then top with sauteed vegetables and finish off with Provolone sauce - serve.