1. Preheat oven to 350 F. Line a baking sheet with parchment paper. Place ground beef, milk, egg, bread crumbs, 1/3 cup shredded Parmesan cheese, basil, garlic, pepper flakes, salt and pepper in a bowl and gently mix to combine. Divide meat mixture into 4 equal balls. Moisten your hands lightly with cold water and shape each ball in a 4 1/2-inch long, 3 1/2-inch wide, oblong loaf shape. Set the meatloaves on the baking sheet not touching. Brush the top of each meatloaf with 1 Tbsp of the marinara sauce. Now top each meatloaf with some of the remaining shredded Parmesan cheese.

2. Bake meatloaves 30 minutes, or until entirely cooked through and the centre of each meatloaf registers 160 F on a meat thermometer. When the meatloaves are almost cooked, bring the remaining one cup of marinara sauce to a simmer in a small pot set over medium heat.

3. When meatloaves are cooked, make a pool of the marinara sauce on each of 4 dinner plates. Set a meatloaf on the sauce on each plate, and serve.

Note: Shredded Parmesan cheese is sold in our dairy aisle alongside other bags of shredded, ready-to-use, cheeses. Saputo brand shredded Parmesan cheese was used testing this recipe. Marinara sauce is sold in jars in our pasta sauce aisle. Mezzetta brand was use when testing this recipe. Other brands of marinara sauce, and other types of tomato-based pasta sauce, will also work here.