Italian "Neatloaf"

Okay, I never ate meatloaf growing up. It was not something my mom made. However, my best friend's mom totally won me over with hers. I've turned most of my childhood comfort foods Veg- and this is one of them.
Recipe adapted from foodnetwork.com- Michael Chiarello's "Italian Meatloaf"

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 4 teaspoons (about 6 cloves) chopped garlic
• 2 medium onions, diced
• 2 red peppers, seeded, small diced
• 1/2 cup chopped basil leaves
• 2 tablespoons chopped parsley leaves
• 4 eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups grated Parmesan
• 1 1/2 cups breadcrumbs
• 1 package Quarn Beef-style Grounds
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1 cup marinara sauce

Directions

Preheat oven to 350 degrees F.

Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers, onions and Quarn Beef-style Grounds and saute until onions just soft, and grounds warmed through. Let cool.

Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the Ground mixture, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.

Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 20 to 30  minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.