In a large bowl, combine ground beef and Italian sausage. In a separate bowl, mix breadcrumbs, Parmesan cheese, parsley, eggs, and milk. Sauté onion in olive oil, then add garlic. Stir this into the breadcrumb mixture with the meat.

Mix together ricotta cheese, grated Parmesan, basil, and a pinch of salt and pepper for the stuffing. Prepare fresh mozzarella and well-drained sun-dried tomatoes.

Preheat your oven to 350°F (175°C). Shape ⅔ of the meat mixture into a rectangle, spread the ricotta mixture, layer mozzarella and sun-dried tomatoes, then cover with remaining meat and shape into a loaf.

In a saucepan, heat olive oil and sauté garlic. Add crushed tomatoes, tomato sauce, and wine if using, along with sugar. Simmer for 15-30 minutes until thickened.

Transfer the meatloaf to a baking sheet, pour half the sauce over it, and bake for 60-75 minutes until the internal temperature reaches 160°F (71°C).

Allow the meatloaf to rest for 10-15 minutes before slicing. Serve warm with reserved sauce and garnish as desired.