Italian Meatloaf with Mozzarella Cheese

Serves 8 in about 1 hour. The pot starts with eggs, then marinara sauce reserved.

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion diced
• 1 ¼ cups seasoned italian breadcrumbs or finely crushed crackers
• 1 cup milk
• 2 large eggs
• 1 ½ cups marinara sauce divided
• ¼ cup chopped sun-dried tomatoes drained
• ⅓ cup chopped fresh basil
• 4 large garlic cloves pressed or minced
• 1 tablespoon italian seasoning
• ½ teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes or to taste
• 1 cup grated parmesan cheese
• 2 pounds ground beef 85/15, or use half ground beef and half italian sausage
• 1 cup marinara sauce reserved from above
• 1 cup shredded mozzarella cheese optional

Method

1. Heat the oven to 350°F.
2. Line a rimmed baking sheet with parchment paper or foil.
3. Warm a skillet over a medium flame.
4. When the skillet is hot, add the olive oil and diced onion. Cook, while stirring now and then, until the onion is soft and lightly golden.
5. Lift out from the heat and keep it nearby to cool slightly.
6. Tip in the breadcrumbs and milk to a large mixing bowl. Mix together and let the mixture sit for a instant or two to absorb the milk.
7. Tip in the eggs and mix well.
8. Stir in ½ cup of the marinara sauce, sun-dried tomatoes, basil, garlic, Italian seasoning, salt, black pepper, red pepper flakes, Parmesan, and the cooked onion.
9. Stir well, making sure there are no large clumps of breadcrumbs.
10. Tip in the ground beef and gently mix with your hands or a fork just until everything is evenly combined. Try not to overmix.
11. Move the meatloaf mixture to the prepared baking sheet.
12. Shape it into a loaf approximately 9 inches long, 5 inches wide, and about 3 inches tall. Keep the thickness as even as possible so the meatloaf cooks evenly.
13. Cook on the middle oven rack for 40 minutes.
14. Lift out the meatloaf from the oven and spread the remaining 1 cup of marinara sauce evenly over the top.
15. Return it to the oven and continue baking for about 15 to 25 minutes, or until the center of the meatloaf reaches 160°F on an instant-read thermometer.
16. If using mozzarella, sprinkle it over the top during the final 5 minutes of baking.
17. For a more browned and bubbly cheese topping, you can instead add the mozzarella after the meatloaf is fully cooked and place it briefly under the broiler. Watch it closely so the cheese does not burn.
18. Lift out the meatloaf from the oven and let it rest for 10 to 15 minutes before slicing.
19. Plate hot with additional warm marinara sauce, if you want it.

More beef ideas are in the beef collection.