Italian meatloaf

Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes.

Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.

Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs (15 to 20 minutes).

Combine ground chuck, cooled onion mixture, chopped fresh flat-leaf parsley, grated Parmesan cheese, large eggs, 2 teaspoons salt,  freshly ground black pepper, and cayenne pepper in a bowl.

Remove any excess milk from the breadcrumbs, transfer them to the ground mixture and discard the excess milk. Stir the crushed mixture until smooth.

Grease a 9×13-inch baking dish. Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.

Preheat oven to 325 degrees F (165 degrees C). Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes.

Let meatloaf rest for at least 10 minutes before slicing.