It's always sunny when you're eating these mini meatloaves, even if there's nothing but clouds on the horizon and water pouring from the skies. After all, sunshine can come from the warming feeling of classic meatloaf, perfectly assembled into muffin shapes. We use provolone, a classic of the cheesesteak, inside and out of these loaves. Green peppers and onions are another flavorful ode to the varieties of the Philly cheesesteak tradition. Sunshine, brotherly love, and mini-meatloaves: two of those are Philly traditions, and one of those is a dinner tradition you're just starting now.
Halve and peel onion. Slice halves into thin strips.
Stem, seed, and cut green bell pepper into ¾" dice.
Trim ends off green beans.
Caramelize the Onion and Green Bell Pepper
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and green bell pepper to hot pan. Stir occasionally until tender, 4-6 minutes.
Transfer green bell pepper to a mixing bowl. Keep pan over medium-high heat.
Add ½ tsp. olive oil and onion to hot pan. Stir occasionally until tender and brown, 6-9 minutes.
Remove from burner. Transfer onions to a plate.
Wipe pan clean and reserve.
Bake the Meatloaves
Add ground turkey, ½ cup onion (reserve remaining for topping), meatloaf seasoning, Worcestershire sauce, ¼ tsp. salt, and a pinch of pepper to bowl with green bell pepper and mix thoroughly.
Divide half the mixture among four prepared muffin cups. Tear cheese into quarters and place a quarter in the center of each loaf (reserve remaining cheese for topping). Top with remaining mixture, pressing around edges to seal.
Place muffin tin on prepared baking sheet and roast in hot oven until golden brown and turkey reaches a minimum internal temperature of 165 degrees, 15-18 minutes.
Cook Green Beans and Make Sauce
After meatloaves have roasted 10 minutes, return pan used to cook onions to medium-high heat. Add 1 tsp. olive oil and green beans and cook, 1 minute.
Add ¼ cup water and a pinch of salt. Cover and stir often until green beans are tender, 4-6 minutes.
While green beans cook, add ¼ cup water and demi-glace to a small pan. Place over medium heat and bring to a simmer.
Stir often until thick enough to coat the back of a spoon, 1-3 minutes.
Remove from burner and swirl in butter.
Finish the Dish
Top meatloaves with remaining onions and cheese. Roast again until cheese is melted, 3-5 minutes.
Plate dish as pictured on front of card, placing meatloaves on sauce. Bon appétit!