My mom made this growing up, not necessarily with Ragu, we were always more of a Prego fam. She would put green olives and Parmesan in the mixture with the meatloaf (along with seasonings, an egg, and some breadcrumbs, I'm sure). It was always such a yummy alternative to the traditional ketchup-topped version! Black olives could be used instead of green, of course, for less saltiness; I think my mom used both sometimes, but the green ones really made it pop.