– Sweat the vegetables. Heat the olive oil over medium-high heat in a nonstick skillet or saute pan. – Add the onion, reduce heat to medium and cook for 3 to 4 minutes or until the onion softens. – Add the green bell pepper and cook another 2 to 3 minutes.
– Transfer to the prepared double-lined baking sheet and form into a neat loaf shape. – Place the Italian meatloaf in the oven and bake for 55 to 60 minutes.
– Pour the remaining marinara sauce over the meatloaf and bake for another 10 minutes or until an instant-read thermometer registers 165 degrees in the center.