The Best Freakin' Meatloaf EVER

It's a little more work and requires a few more ingredients than what I am used to, but the flavors and texture are so worth it!

Ingredients:
1 cup no-salt tomato sauce (I use more)
1 lb lean ground beef
2 egg whites
1 zucchini, grated
1 rib celery, finely chopped
1/2 small yellow onion, finely chopped
1/2 cup quick-cooking oats (Oatmeal)
1/4 cup toasted wheat germ
2 Tbsp sliced black olives
1 tsp dried oregano
1/4 tsp ground black pepper

Directions:
Preheat oven to 350°F. Coat a nonstick 9"x5" pan with cooking spray. In a large bowl, combine 1/4 cup (I use 1/2 cup) of tomato sauce with the rest of the ingredients, and use your hands to mix everything together. Press the meat mixture evenly into the pan, and pour the rest of the tomato sauce on top. Bake for 50 minutes (internal temp 160°F). Remove the loaf from the oven and let it sit in the pan for 10 minutes before serving. Yield: 4 servings.

T-Notes: I use a bigger can of tomato sauce, add 1/2 C to the mix and pour the rest on top. Also, I use a meatloaf pan that is two pans together with drain holes on the inner pan so the grease can drain to the bottom pan. The catch is you have to put the meatloaf in there so that it doesn't cover the drain holes or else it doesn't really work. It rocks, though. Also, the pan's non-stick so I don't grease it andyways. $5 at Ross, baby.

Stolen from Chef Gregg Avedon- Men's Health Mag