Preheat your oven to 375°F (190°C). In a small skillet, heat a tablespoon of olive oil over medium heat. Sauté the finely diced onion until softened and translucent, about 5 minutes. Add the six cloves of minced garlic and continue to cook for 1 minute until fragrant. Remove from the heat and set aside to cool slightly.

In a large mixing bowl, combine the Panko breadcrumbs with the milk or heavy cream. Stir gently and let it sit for about 5 minutes. The breadcrumbs will plump up, creating an amazing, cloud-like texture once baked.

To the soaked breadcrumbs, add the cooled garlic and onion mixture, the beaten eggs, the grated Parmesan cheese, fresh parsley, Italian seasoning, salt, and pepper. Mix these binders and flavorings thoroughly before introducing the meat.

Now, add the ground beef and ground pork blend to the bowl. Using your hands, gently combine the ingredients. The goal is to distribute the binders evenly without compressing the meat fibers. Mix slowly, stopping as soon as everything is just incorporated. Overmixing causes the proteins to seize up, resulting in a dense, tough loaf.

Line a baking sheet with parchment paper or foil, or use a dedicated loaf pan. If using a baking sheet for a free-form loaf (which I find creates a better caramelized crust), shape the mixture into a 9x5 inch loaf shape, trying to keep the height consistent. If using a pan, press the mixture lightly into the pan.

Place the meatloaf in the preheated 375°F oven. Bake for 30 minutes.

While the loaf is baking, prepare the light, savory glaze by combining the marinara or tomato paste with 2 tablespoons of olive oil. After the initial 30 minutes of baking, remove the loaf from the oven. Brush the top evenly with the savory glaze.

Return the loaf to the oven for another 20-30 minutes, or until the internal temperature reaches 155°F (68°C). In the last 10 minutes of baking, sprinkle the remaining 1/4 cup of Parmesan cheese over the glazed top. Continue baking until the cheese is melted, bubbly, and golden brown, and the internal temperature has reached the safe minimum of 160°F (71°C) for ground meat.

This is perhaps the most important step for a moist homemade meatloaf. Remove the loaf from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, guaranteeing a tender, juicy slice. Carve into thick slices and serve warm!