2 large eggs1 Tbsp. minced garlic
1 tsp. salt
1 tsp. ground black pepper
3 tsp. dried basil
2/3 cup grated Parmesan cheese
1/2 cup onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs. lean ground beef (I used 90% lean.)
1 cup shredded mozzarella
2-2/3 cup marinara sauce, separated (I used Classico Tomato and Basil.)
Assembly:In a large bowl, stir eggs, garlic, salt, and pepper until blended. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko. Add beef and mix well with hands. Form 1 in thick loaf and place in an aluminum 9x13” baking pan. Lay a sheet of Reynolds Non-stick aluminum foil over meat. Pour remaining 2 cups marinara into quart size Ziploc freezer bag. Place shredded mozzarella into Ziploc quart size freezer bag. Place both bags gently on top of wrapped meat. Cover pan with lid or double wrap it with foil.
Serve Day Directions:Thaw completely.
***FRIENDZ: REMOVE LID AND TAKE OUT PLASTIC BAGS AND FOIL BEFORE BAKING!!!!
Preheat oven to 375. Spread 1/2 cup sauce thinly over the top. Bake meatloaf until cooked through and meat thermometer registers 160F, 30 to 45 minutes.
Cut the meatloaf into eight squares and separate the squares slightly. On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 Tbsp. of mozzarella cheese in center of sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.