The Best Meatloaf in the History of the World

Got a request from ONE person for my meatloaf recipe so, of course I assumed YOU prolly wanted it too…this used to be Paula Deen’s BBQ Meatloaf, but I tweaked it a little to my specifications and it is one of my favorite meals. If Aunt LuLu tries to claim this one, you’d better check her meds.
All my measurements are guess-timations, so more or less…you get the idea.

1 1/2-2 lbs of ground beef, pork or turkey (or a combination of the 3)
1 small onion diced
1/2 bell pepper diced
2 or 3 cloves minced garlic
1/3 c ketchup or tomato sauce
1/2 to 3/4c ITALIAN breadcrumbs
salt and pepper
2 eggs
olive oil

Saute the onion and pepper in olive oil until soft, add the garlic and warm but do not brown. Put all ingredients in a large mixing bowl (I’d wait until the veggies cool off, but they’re your hands) and mix together. I usually make several small meatloafs (meatloaves???) because they freeze well, and cook faster, but make them the size you prefer.

Sauce:
1 can of tomato sauce
1/4 c brown sugar
3 T balsamic vinegar
2 T mustard
2 T Worcestershire sauce
2-3 cloves of garlic (you can smash them and remove the skins and put them in the sauce whole and remove after simmering the sauce or mince them, your choice.)

Simmer sauce until it reduces and thickens.

Bake meatloaf at 400 degrees for about an hour (THIS IS GOING TO DEPEND ON THE SIZE YOU MADE THEM! Use a meat thermometer if’n you need to!) After about 20 minutes, remove from oven, pour off grease and begin basting with sauce, repeat once more. Serve with sauce on the side.