Giada's Meatloaf

A friend told me about Giada's meatloaf and it is really good! Dave and I had it last week - it was a lot for two people so next time I think I will cut the recipe in half.

Quick Marinara Sauce ¼ cup extra-virgin olive oil 3 garlic cloves, finely chopped 1 celery stalk, finely chopped (about ⅓ cup) 1 large shallot, finely chopped or ⅓ cup finely chopped onion 1 28-ounce can crushed tomatoes (in puree) 2 dried Turkish bay leaves, broken in half ¼ teaspoon dried crushed red pepper ¼ cup chopped fresh basil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper

Meatloaf 2 large eggs 3 large garlic cloves, minced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2/3 cup chopped fresh basil plus sprigs for garnish (optional) 2/3 cup finely grated Parmesan cheese (preferably Parmesan Reggiano) 1 small onion or ½ large onion, finely chopped (about 2/3 cup) ⅓ cup Panko (Japanese breadcrumbs) 2 pounds ground beef (80% lean) ½ cup coarsely grated whole milk mozzarella cheese

instructions

Quick Marinara Sauce In a large heavy saucepan, heat the oil over medium heat. Add the garlic, celery, and shallot. Sauté until the celery softens, about 5 minutes. Add crushed tomatoes, bay leaves, and dried crushed pepper. Bring to simmer, stirring occasionally. Adjust heat to medium-low or low and continue to simmer gently until the sauce thickens slightly and is reduced to about 3 cups, 20 to 25 minutes. Mix in basil, salt, and pepper. (Can be made 1 day ahead. Cool, cover, and refrigerate. Remove bay leaves before using.)

Meatloaf Preheat the oven to 375°F. In a large bowl, stir eggs, garlic, 2 teaspoons salt, and 1 teaspoon pepper to blend. Mix in 2/3 cup marinara sauce, chopped basil, Parmesan cheese, onion, and panko. Add beef and blend well. Mound meatloaf mixture on a large rimmed baking sheet; press out to 12x8-inch rectangle (about 1 inch thick). Spread ½ cup sauce thinly over the top. Bake the meatloaf until cooked through and instant read thermometer registers 160°F, 25 to 30 minutes (there will be lots of juices and drippings on sheet around meatloaf). Cut the meatloaf into eight 4-inch squares and separate the squares slightly. On each, square spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 tablespoon of mozzarella cheese in center of the sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes. Transfer meatloaf squares to plates. Spoon additional sauce alongside; garnish with basil sprig.