Mango Glazed Meatloaf

Preheat oven to 350 degrees F (180 degrees C).

Into a pan, add Olive Oil (as needed). Once warm, add Onion (1) and Green Bell Pepper (1). Saute for 2-3 minutes, until softened. Set aside.

Into a bowl, add 80/20 Lean Ground Beef (2.5 lb), Eggs (4), Kosher Salt (1/2 Tbsp), Ground Black Pepper (1/2 Tbsp), Dried Oregano (1 Tbsp), Onion Powder (1/2 Tbsp), McCormick® Garlic Powder (1/2 Tbsp), Hot Sauce (3 dashes), and Worcestershire Sauce (1 1/2 Tbsp). Using your hands, mix well.

Add Breadcrumbs (1 cup). Mix until well combined, but do not over-mix.

Add the cooked vegetables. Mix well.

Transfer mixture to a loaf pan lined with parchment paper. Smooth out the top. Cover with foil.

Bake meatloaf for 1 hour and 20 minutes, or until internal temperature reaches 170 degrees F (75 degrees C).

Into a food processor, add Mango (1) and Apple Cider Vinegar (2 Tbsp). Process until smooth.

Into a pan over medium-high heat, add the mango puree, Ketchup (3 Tbsp), Granulated Sugar (3 Tbsp), Molasses (3 Tbsp), and Crushed Red Pepper Flakes (1 Tbsp). Mix well. Cook until well combined, whisking throughout. Set aside.

Spread some of the glaze over the meatloaf. Return uncovered to the oven on broiler setting for 3-4 minutes.

Spread the rest of the glaze over top and broil for another 3-4 minutes.

Let the meatloaf cool for 10-15 minutes before slicing and serving.