Preheat oven to 375°F

Pour the milk over the bread cubes in a bowl and let soak for a few minutes until the bread is saturated.

Squeeze the soft bread a handful at a time, pressing out as much milk as you can (discard the milk or give to a pet), then tear the bread into small shreds and toss back into the bowl

Crumble the ground beef into the bowl, and add the eggs, ricotta, onions, grated cheese, parsley, nutmeg, salt and pepper

Fold and toss everything together, and squeeze the mixture a few times between your fingers to distribute all the ingredients evenly

Scatter the mozzarella cubes on top, and fold and mush them throughout the loaf mix.

Brush a roasting pan with two tablespoons of olive oil

Gather the meat mixture in the bowl, turn it into the roasting pan, and shape it into a fat oval loaf.

Drizzle with the remaining 2 tablespoons olive oil

Cover the pan with foil and bake 45 minutes

Remove the foil, and continue to bake until the meatloaf is browned all over and completely cooked through, another hour and 30 minutes or so.

Remove the roast from the oven and let it rest for about 10 minutes

Heat the tomato sauce to a simmer in a sauce pan as the meat rests

Cut the meatloaf crosswise in the pan or on a cutting board, in slices as thick as you like

Serve meatloaf topped with a spoonful our two of sauce