Preheat the oven to 375.
Heat the oil in a skillet over medium high heat. Add the onion and garlic. Sauté for about 15-20 minutes until tender.
Meanwhile, add the beef/bison/turkey, half of the tomato sauce, oats, sun-dried tomatoes, pine nuts, half of the dried herbs, egg, salt and black pepper in a bowl. When the onions are ready, add to the bowl and fold together. Ideally, roll up your sleeves and get in the mess with your hands.
Place the meat into a lightly greased loaf pan or in a fat log in the center of a baking sheet lined with parchment paper. Place in the oven and bake for 35 minutes.
Meanwhile, whisk together the remaining tomato sauce & dried herbs.
Check the center with a thermometer. The temperature should be between 140-160 depending on how well done you enjoy your meatloaf. Continue to check the meatloaf every 5-10 minutes.
In the final 10-20 minutes (about 10 degrees away from the final temperature, 130-150), drizzle on the tomato sauce (and an extra sprinkle of sun-dried tomatoes +/or pine nuts for a fancy garnish, if desired) and bake until done.
