A delightful twist on the classic meatloaf, infused with Italian herbs and topped with a rich marinara sauce.
Preheat your oven to 350°F and place a baking sheet inside to warm up.
Preheating the baking sheet helps distribute heat evenly to the loaf pan.
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, fennel seed, dried basil, and dried oregano.
Mix gently to avoid overworking the meat, which can make the meatloaf dense.
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened.
Cooking the onions and garlic beforehand enhances their sweetness and flavor.
Incorporate the cooked onion and garlic into the meat mixture, mixing until evenly distributed.
Ensure the aromatics are cool before mixing to avoid partially cooking the meat.
Transfer the meat mixture into a loaf pan, pressing it down gently to shape it evenly.
Avoid packing the mixture too tightly to keep the meatloaf tender.
Place the loaf pan on the preheated baking sheet and bake for 1 hour or until the internal temperature reaches 160°F.
Using a meat thermometer ensures the meatloaf is cooked perfectly.
Let the meatloaf rest for 10 minutes before slicing to retain its juices.
Resting allows the juices to redistribute, making the meatloaf moist.
Heat the marinara sauce in a small saucepan and pour it over the sliced meatloaf before serving.
Warm sauce enhances the overall flavor and presentation of the dish.
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