A delightful twist on the classic meatloaf, infused with Italian herbs and topped with a cheesy tomato glaze.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the milk, salt, pepper, thyme, and half of the basil.
Mix gently to avoid splashing the milk.
Add the ground beef to the bowl and mix until just combined.
Overmixing can make the meatloaf dense.
In a saucepan, melt the butter and sauté the onions until soft, about 5 minutes.
Cook on medium heat to prevent burning.
Add the sautéed onions to the beef mixture and mix lightly.
Let the onions cool slightly before adding.
Transfer the mixture into a loaf pan and shape into a loaf.
Press gently to ensure even cooking.
Bake in the preheated oven for 1 hour.
Place the loaf pan on a baking sheet to catch any drips.
Combine the remaining tomato sauce with the basil and spread over the meatloaf.
Spread evenly for consistent flavor.
Sprinkle the shredded mozzarella cheese over the top.
Use freshly shredded cheese for better melting.
Return to the oven and bake for an additional 15 minutes.
Bake until the cheese is bubbly and golden.
Let the meatloaf rest for 5 minutes before slicing and serving.
Resting allows the juices to redistribute.
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