For the meatloaf:
Hydrate tomatoes in boiling water. (Mix in a bowl; cover and let stand until softened (15 minutes). Drain well and finely chop; set aside.
Preheat oven to 350 degrees F.
Cook onion, bell pepper, and garlic in a medium nonstick skillet coated with cooking spray over medium-high heat. Saute 5 minutes or until tender. Set aside
Place bread in a bowl. Drizzle milk over bread. Add tomatoes, onion mixture, cheese, basil, oregano, pepper, salt, thyme and egg whites. Crumble beef over tomato mixture and mix until combined.
Pack meat mixture into a loaf pan coated with cooking spray. Bake for 55 minutes.
For the gravy:
Place flour in a small saucepan, gradually add milk; stirring with a wire whisk until blended. Stir in tomatoes, beef broth, salt, dried basil, and pepper. Cook over medium heat, stirring constantly with a wire whisk, 10 minutes or until mixture is thickened. Garnish with sliced green onions, if desired.