Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray and set aside for now.

Add the onion, zucchini, and carrots to a small food processor bowl. Pulse a few times until veggies are shredded.

Place the veggies in a bowl lined with a clean kitchen towel or a few layers of paper towel. Let sit for about 5 minutes, then squeeze out as much excess moisture as possible.

In a large bowl, combine the veggies, ground chicken, oats, Italian seasoning, salt, pepper, and half of the can of cranberry sauce. Mix well, then press the mixture into the loaf pan.

Place the loaf pan in the oven and bake for 30 minutes. Remove and drain off excess liquid (the veggies will release some as they cook). Spread the remaining half of the cranberry sauce on top of the meatloaf, and return to the oven to continue cooking for approximately 15 minutes, or until the internal temperature of the meatloaf reaches 165 degrees F.

When meatloaf is done, remove from the loaf pan using a slotted spatula to allow any excess liquid to drain off. Enjoy!