Ingredients
For the Meatloaf
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2 lbs ground beef (80/20 recommended)
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1 cup Italian breadcrumbs
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½ cup milk
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2 large eggs
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1 medium onion, finely diced
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4 cloves garlic, minced
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1 cup shredded mozzarella cheese
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½ cup grated parmesan cheese
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1 ½ teaspoons salt
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1 teaspoon black pepper
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1 tablespoon Italian seasoning
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1 teaspoon dried basil
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1 teaspoon dried oregano
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¼ cup fresh parsley, chopped
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¾ cup marinara sauce (plus extra for topping)
Optional Filling Layer
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1 additional cup shredded mozzarella cheese
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½ cup marinara for layering
For the Topping
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½ cup marinara sauce
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½ cup mozzarella cheese
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2 tablespoons grated parmesan
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Fresh basil or parsley for garnish
Instructions
In a bowl, combine the Italian breadcrumbs and milk. Let them soak for 5 minutes. This step helps keep the meatloaf extra moist and tender.
In a skillet, cook diced onion in a little olive oil until soft and translucent. Add minced garlic and cook for 1 minute. Allow to cool.
In a large mixing bowl, combine ground beef, soaked breadcrumbs, eggs, sautéed onion and garlic, parmesan cheese, seasonings, salt, pepper, and chopped parsley. Mix gently with your hands until just combined—overmixing makes meatloaf dense.
Fold in the shredded mozzarella and ¾ cup marinara sauce. This adds moisture and rich flavor inside the loaf.
If you want a cheesy center, press half of the meat mixture into a loaf shape on a lined baking sheet. Add a layer of mozzarella and marinara, then cover with the remaining meat mixture and seal the edges.
Form the meat mixture into a loaf shape on a baking sheet or place into a loaf pan. Preheat the oven to 375°F (190°C). Bake for 45 minutes.
Remove the meatloaf from the oven and top with marinara, mozzarella, and parmesan. Return to the oven and bake for an additional 20–25 minutes, or until the cheese is melted and bubbly and the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for at least 10 minutes before slicing. This makes it hold together beautifully.
Notes
Avoid pressing the meat too tightly when forming the loaf. A gently shaped loaf allows heat to circulate better, maintaining juiciness. Also, always let the loaf rest before cutting—this prevents crumbling and keeps slices nice and clean.