1 tablespoon milk
1/2 cup white onion minced
3 cloves garlic minced
1 teaspoon fine sea salt
1/2 pound lean ground beef
1 pound Italian sausage casing removed, crumbled
1 tablespoon flat leaf parsley minced, plus more for garnish (optional)
1 tablespoon fresh oregano minced
1 tablespoon Worcestershire sauce
1 egg lightly beaten
3/4 cup bread crumbs
1/4 cup Parmesan cheese finely grated
1 cup mozzarella cheese shredded, divided
3/4 cup marinara divided, plus more for for serving
Preheat oven to 400 degrees and prepare a loaf pan with cooking spray or parchment paper. In a small bowl, toss cubed bread with milk. Set aside for 3-4 minutes to absorb. In a large mixing bowl, or the base of a stand mixer, combine fresh bread cubes soaked in milk, finely ground or micrograted onion, garlic Italian seasoning and salt. Mix to combine. Add crumbled ground beef and sausage, breaking into small pieces. Before mixing, top with Worcestershire sauce, lightly beaten egg, dry bread crumbs, Parmesan cheese, 1/2 cup shredded mozzarella and 1/4 cup marinara sauce. Blend until just mixed, either using your fingers to toss or putting the stand mixer on low. Too much mixing will make your meatloaf tough, so only mix until barely blended. Transfer meat mixture to cooking vessel of your choice, forming into a loaf as you go. You can make it free-form on a rimmed baking sheet, but I prefer using a meatloaf or bread loaf pan. Top with 1/2 cup marinara sauce. Bake, uncovered, for 40 minutes. Remove and top with remaining shredded mozzarella cheese and another shake of Italian seasoning (if desired). Cook for an additional 5 minutes. Allow to sit for 5-10 minutes before cutting and serving. Serve with additional marinara sauce, if desired.