Preheat oven to 350˚F. Add about 2 tablespoons of olive oil to a large frying pan and saute onion, celery, red pepper, and garlic over medium heat for 5 to 7 minutes until tender. Remove from heat.

In a large bowl, combine all remaining ingredients, except marinara (used for topping). Add sauteed vegetables and mix well, use your hands. Make sure the eggs are mixed in.

Transfer contents of bowl to a 9 x 5 x 3-inch loaf pan and top with the marinara sauce. Bake meatloaf for 1 hour until meat is done. Let rest for 5 or 10 minutes prior to cutting and serving.

Note: Holly's recipe, to reduce calories, suggests using 2 egg whites instead of whole eggs, fat free half-and-half and non-stick spray instead of olive oil in saute pan.