Preheat oven to 350 degrees.

• In a medium sized bowl add ground beef, 1 cup of the marinara sauce, add Italian seasoning, salt, bread crumbs, parmesan cheese, parsley, and egg to the bowl. Get your hands in there and make sure all ingredients are combined really well by squishing the ingredients through your fingers. This is when I like to use food grade plastic gloves! Forks or a wooden spoon can be used as well, but nothing works better than your hands.
• Divide meat in to two equal portions. Lay 2 sheets of plastic wrap on counter top, place one half of the meatloaf mixture on each piece of plastic wrap and spread into a 10×12 rectangle. Take 3/4 cup of mozzarella cheese and spread evenly in the middle of meat rectangles.
• Using the plastic wrap to roll up the meat loaf, take one end and pull it toward you rolling and tucking as you go until the rectangle of meat is in a neat roll with the cheese swirled in the middle.  Pinch in the ends of the meat roll so the cheese doesn’t ooze out the ends. Place in 8 x 4 inch loaf pans with seam side down.  Spoon more sauce (1/2-1 cup) over top of each  meat loaf and sprinkle 1/4 cup mozzarella cheese over the top.
• At this point you can place in preheated 350 degree oven and bake for 1 hour.

  You can also cover tightly with plastic wrap, pushing plastic wrap down on to top of meatloaf leaving no room for air, then follow up with a tight layer of aluminum foil, label with a marker (Italian Meatloaf =thaw, remove cover, bake at 350 degrees for 1 hour), place in freezer for up to 3 months.

  Or place in refrigerator to bake up later if you are meal prepping for the week.