Italian Meatloaf

1/4 cup plus 2 TB. extra virgin olive oil
4 tsp. (about 6 cloves) chopped garlic
2 medium onions, diced
2 red peppers, seeded, small diced
1/2 cup chopped basil leaves
2 TB. chopped parsley
4 eggs
1 tsp. salt
1/2 tsp. black pepper
2 cups grated Parmesan cheese
1 1/2 cups breadcrumbs
3 lb. ground beef
2 TB. Worcestershire sauce
2 TB. balsamic vinegar
1 1/2 cups marinara sauce

- Preheat oven to 350 degrees.
- Saute garlic in 1/4 cup olive oil for one minute. Add onion and pepper
  and saute until just soft. Let cool.
- Whisk together the basil, parsley and eggs in a small bowl. Add salt
   and pepper.
- Combine Parmesan cheese and breadcrumbs in another small bowl.
- Place cooled vegetables in a large bowl. Add ground beef, herb and
  egg mixture, Parmesan cheese and breadcrumb mixture, Worcestershire
  sauce, vinegar, and remaining 2 TB. olive oil.
- Using your hands, gently mix the ingredients until just combined, making
  sure not to over mix.
- Divide meat mixture into 2 or 3 loaves. Pack into oiled loaf pans or form
  into loaves and place in a baking dish. Just before baking, top with the
  marinara, making sure to spread evenly over the top.
  This keeps the meatloaf from drying out.
-Bake for 50 - 60 minutes or until 160 degrees. Remove from oven and let
  rest for 5 minutes. Slice and serve.

Label: Thaw, bake in 350 degree oven 50-60 minutes or until 160 degrees. Let rest 5 minutes. Slice and serve.