Sauté onion in 2 tbsp olive oil, 5-7 minutes until soft. Add garlic and sauté until fragrant. Add canned crushed tomatoes (use 2 cans if you are making pasta to go along with the meal.) Fill an empty can about ½ way with water and swish around to get all the tomato remnants from the sides of the can, and add water to the pot. Season with salt and pepper and fresh basil. Simmer for 30 minutes. Taste and add more salt or pepper to liking

Cube ciabatta bread, use a food processor to grind down into bread into crumbs. Add to large mixing bowl with the cream, and mix to combine.

Boil Broccoli Rabe in salted water for 5-6 minutes. Remove and use a towel to squeeze out extra water. Pulse broccoli rabe in a food processor and add to the large mixing bowl.

In a large skillet over medium heat, sauté onion, pepper, and carrots in 1 tbsp olive oil to soften, about 7 minutes. Add softened vegetables to food processor. Add pine nuts to the pan and lightly toast, about 45 seconds until just fragrant, then add to the food processor. Also add olives, sun-dried tomatoes, fresh parsley, and basil. Close and then pulse all ingredients down into fine a mince. Add to the large mixing bowl

In the same mixing bowl add grated cheese, salt, and pepper, then taste and adjust salt if needed. Add eggs and ground beef. Mix thoroughly to make the meatloaf.

Transfer meatloaf to baking dish. Form, press, and pat into an approximately 11×6 inch rectangle. Try to avoid the loaf touching the edges of baking dish.

Position an oven rack into the upper ⅓ of the oven and bake at 400 degrees for 25 minutes. Remove from oven and add about 2 cups of marinara sauce to the baking dish and top the semi-cooked meatloaf with shredded mozzarella cheese. Move rack from upper to middle of the oven, and return meatloaf to bake for an additional 20–25 minutes. When cooking is complete, the cheese will be melted and browned, the sauce will be bubbling around the edges, and the internal temperature of the meatloaf will read 165.

Use the remaining marinara sauce to serve with pasta and spoon over meatloaf when serving. Garnish with more grated cheese and chopped parsley.