Preheat oven to 375F/190C.

Spray roasting racks or loaf pan with non-stick spray.

Take ground beef and sausage out of the package, squeeze the sausage out of casings and put in mixing bowl with the ground beef so the meat can start to come to room temperature.

Spray Broiler Pan or baking sheet with non-stick spray.

Beat the eggs in a small bowl and then stir in the Dried Onion, Garlic Powder, Dried Basil, Dried Parsley, Ground Fennel, and salt.

Then measure out the Flaxseed Meal (affiliate link), Rao's Tomato Basil Sauce, and coarsely grated Parmesan Cheese. Add the egg mixture and those ingredients to the ground beef and sausage in the bowl

Wash your hands before you mix the meatloaf. Try to mix the meat enough to get spices and eggs evenly distributed without over-mixing.

Shape meat into two loaves and put on Broiler Pan. I like to make diagonal scores with a butter knife, which looks nice and gives a guide for cutting slices, but that's completely optional.

Bake about 50 minutes, or until the meatloaf is starting to look done.

While meatloaf cooks I like to buzz the other cup of Rao's Tomato Basil Sauce in the magic bullet or a food processor so it's more smooth; you can skip that step if you don't mind a sauce that looks a bit chunky when you brush it on.

When it looks nearly done, remove meatloaf from the oven and brush with the other cup of pasta sauce.

Put it back in the oven and cook 10-15 minutes more, or until it shows 165F/75C on an Instant Read Meat Thermometer (affiliate link) If you don't have a meat thermometer cut one open and make sure the inside is completely done

Let meatloaf cool a few minutes, then sprinkle with cut into slices, sprinkle with chopped parsley if desired and serve hot.

Leftover meatloaf freezes very well and it will last in the freezer at least six months. I like to cut it into slices, wrap enough for one dinner in foil, and then reheat it in the toaster ofen for a quick and easy dinner.

If you want to freeze one of the whole meatloaves, I haven't tried freezing it raw and then thawing and baking later, but I'm guessing it will work fine if the beef and sausage were not frozen when you bought them. You can also cook the meatloaf you're going to freeze for about 40 minutes, let it cool, and wrap in foil to freeze. Then when you want to eat it later, thaw, bake in the foil until it's nearly done, then unwrap, brush with sauce, and finish cooking.