Preheat oven to 350 degrees F (180 degrees C).
Into a pan, add
Olive Oil (as needed)
. Once warm, add
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)
Kosher Salt (1/2 Tbsp)
Ground Black Pepper (1/2 Tbsp)
Dried Oregano (1 Tbsp)
Onion Powder (1/2 Tbsp)
Garlic Powder (1/2 Tbsp)
Hot Sauce (3 dashes)
Worcestershire Sauce (1 1/2 Tbsp)
. Using your hands, mix well.
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
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)
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.