Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.)

Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm.

In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.

Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined.

Form the meat mixture into a 9x5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.

Bake for 65 for 70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf, then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired.

The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle. You can also freeze the meatloaf for up to 2 months before baking. Wrap the shaped loaf tightly in plastic wrap, then in foil. Add the marinara sauce after defrosting, when you are ready to bake and serve.