Ok hoffa.. I wasn't paying close enough attention to your question. Sorry. At about 30 minutes the meatloaf should have at least a couple of tablespoons of fat in it. That is used to saute the veggies and then the sauce is cooked for as long as the meatloaf is and added on top in the final 15 minutes. The sauce helps to keep the meatloaf from drying out and will still be cooking down while on the meatloaf in the oven. So that sauce will still be cooking for about 30 minutes total most of it in the pan and some on the meatloaf... It's not an exact science the meatloaf can cook an extra 10 minutes if need be for the sauce to get real good as long as it(meatloaf) isn't drying out..