Preheat oven to 350 degrees F (180 degrees C).
Combine Lean Ground Beef (1.5 pound), Egg (2), Onion (1/2 cup), Italian Seasoning (2 tablespoon), Breadcrumbs (1/2 cup), and Dried Oregano (1 teaspoon) in a medium bowl and mix until well blended.
Place the beef mixture in a loaf pan lined with parchment paper or wax paper.
Bake 35-40 minutes or until internal temperature reaches 160 degrees F (70 degrees C).
Ten minutes before the meatloaf is done, heat Olive Oil (2 tablespoon) over medium-high heat in a large sauté pan. Add the Garlic (5 clove) and stir quickly until fragrant.
Place Kale (1 bunch) and Carrot (1/2 cup) into the pan and toss around for 2-3 minutes. Cover to cook for 2 minutes.
Uncover. Add a pinch of Salt and Pepper (to taste) to taste. Drizzle with Apple Cider Vinegar (1 teaspoon) and stir a couple times until seasonings are evenly spread out. Transfer the kale to a serving plate.
When the meatloaf is done, remove from oven. Transfer it from the loaf pan to a plate by holding the wax paper and lifting it up.
Top with Tomato Sauce (1 cup). Garnish with parsley.
Cut into slices and serve with kale saute!