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Preheat the oven to 375°F.
Lightly brush or spray a baking dish with olive oil.
Add the meatloaf mix to a large mixing bowl. Sprinkle the salt and black pepper evenly over the meat.
Add the minced onion, ricotta, eggs, Parmesan cheese, breadcrumbs, dried basil, and dried oregano.
Gently mix with your hands just until combined. Do not overmix.
Transfer the mixture to the prepared baking dish and shape into a loaf, leaving a little space around the edges.
Spoon the marinara sauce evenly over the top of the loaf, keeping it centered.
Bake uncovered for 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf registers 148–150°F.
Remove from the oven and sprinkle the mozzarella evenly over the top.
Return to the oven for 8–10 minutes, until the cheese is melted and lightly golden and the internal temperature reaches 160°F.
Let rest for 10–15 minutes before slicing.
Serve over the remaining ½ cup warm marinara sauce and garnish with chopped fresh parsley.