Preheat oven to 375 degrees.

Prepare the spaghetti according to box directions. Drain (reserving ¾ cups of the pasta water) and return the spaghetti to the pot.

Add the diced tomatoes, and 1 can of the tomato sauce to the drained spaghetti along with the tomato paste, 1 teaspoon dried basil, 1 teaspoon dried oregano, garlic powder, and ¼ cup of the Parmesan cheese. Mix well and set aside to cool.

Place the ground beef, ¼ cup shredded Parmesan cheese, salt, pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, and eggs into a large bowl. Mix well to combine.

Divide the ground beef mixture in half and pat half of the mixture on a sheet of parchment paper to form a 12" x 8" rectangle.

Carefully flip the meatloaf rectangle into a 13" x 9" baking dish that has been sprayed with cooking spray.

Pat the meatloaf to form a large well in the center as a bed area for the spaghetti.

Spoon the sauced spaghetti into the center of the meatloaf rectangle, leaving an approximate 1½" border around all sides.

Top the spaghetti with ¼ cup of the shredded Parmesan.

Pat the remaining meatloaf mixture into a slightly larger size rectangle then before (to compensate for the spaghetti), and carefully flip the meatloaf rectangle over the top of the spaghetti.

Pat and press the two meatloaf halves together so the spaghetti stays inside while cooking.

Cook the meatloaf in a preheated oven for 1½ hours.

Remove the meatloaf from the oven and use a turkey baster to remove most of the grease from the bottom of the pan.

Spoon approximately 1 cup of tomato sauce over the meatloaf and top with the mozzarella cheese and remaining parmesan.

Return the meatloaf to the oven and cook until the cheese has thoroughly melted.

Remove from the oven and allow the meatloaf to sit (covered) for at least 15 minutes before slicing and serving.