Ingredients
2tbspolive oil
1small onion,finely chopped
3clovesgarlic,minced
1carrot,finely chopped
1celery stalk,finely chopped
2large eggs
¼cupfresh basil,finely chopped
1tspsalt
½tsppepper
1tbspworcestershire sauce
2lbsmeatloaf mix,or use 1½ lbs 85% lean ground beef plus ½ pound ground pork
⅔cupItalian style bread crumbs
¾cupparmigiano reggiano,grated
¾cupmarinara sauce
Preparation
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Heat the olive oil in a medium sauté pan over medium heat. Add the onion, garlic, carrot, and celery and cook, stirring frequently, for 5 to 7 minutes until softened. Do not brown. Let cool until just warm.
In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.
Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix using the hands until just evenly combined.
Form the meat mixture into a 9×5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.
Bake for 65 to 70 minutes, or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes.
Scrape any fat away from the edges of the meatloaf, then use a wide spatula to transfer the meatloaf to a cutting board or serving platter.
Slice and serve.
