Instructions
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Prepare the Pan and Breadcrumbs: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup. In a small bowl, combine the Italian breadcrumbs and milk. Set aside for 5 minutes to allow the breadcrumbs to soak up the liquid. This is the key to a moist meatloaf.
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Cook the Aromatics: Heat a small drizzle of olive oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
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Mix the Meatloaf: In a very large mixing bowl, combine the ground beef, the soaked breadcrumb mixture, eggs, sautéed onion and garlic, 1 cup of mozzarella, ½ cup of Parmesan, salt, pepper, Italian seasoning, basil, oregano, and fresh parsley. Use your hands to gently mix everything until just combined. Be careful not to overmix, as this can make the final loaf dense.
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Incorporate the Sauce: Gently fold the ¾ cup of marinara sauce into the meat mixture until it is evenly distributed.
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Shape the Loaf (Two Options):
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For a Stuffed Center (Optional): On your prepared baking sheet, pat half of the meat mixture into a rough loaf shape about 1-inch thick. Create a slight well down the center and fill it with the additional cup of mozzarella and ½ cup of marinara. Gently shape the remaining meat mixture over the top, pinching the seams closed to completely encase the filling. Form it into a tight loaf.
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For a Standard Loaf: Simply shape the entire meat mixture into a loaf shape on the prepared baking sheet.
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see continuation on the next page
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