Position a rack in the lower third of an oven and preheat to 400 degrees. Coat the bottom of a roasting pan with 1 tablespoon of the olive oil.
In a deep sauté pan over medium-high heat, warm the remining 2 tablespoons olive oil. Add the carrots, celery and onion and sauté until tender and starting to caramelize, 8 to 10 minutes.
In a bowl, combine the breadcrumbs and 1/3 cup of beef broth to the breadcrumbs and let stand for 1 to 2 minutes.
In a large bowl, using your hands, gently mix the ground beef, soaked bread crumbs, vegetable mixture, eggs, the 1/4 cup or less of parsley, hamburger seasoning and cheese. Transfer to the prepared pan and shape into a 10 inch by 5 inch loaf. Cover the top of the meatloaf with the diced tomatoes (drained of liquid).
Bake until instant read thermometer inserted into the center of the meat loaf registers 165 degrees or about an hour. Sprinkle with meat loaf with 1 tablespoon parsley and let rest for 5 minutes before slicing.
