Preheat oven to 350 degrees F (176 degrees C).
Into a pan, add Olive Oil (to taste). 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 pound), Egg (4), Kosher Salt (1 1/2 teaspoon), Ground Black Pepper (2 teaspoon), Dried Oregano (1 tablespoon), Onion Powder (2 teaspoon), Garlic Powder (1 1/2 teaspoon), Hot Sauce (3 dash), and Worcestershire Sauce (1 1/2 tablespoon). 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 (76 degrees C).
Into a food processor, add Mango (1) and Apple Cider Vinegar (2 tablespoon). Process until smooth.
Into a pan over medium-high heat, add the mango puree, Ketchup (3 tablespoon), Granulated Sugar (3 tablespoon), Molasses (3 tablespoon), and Crushed Red Pepper Flakes (2 1/2 teaspoon). 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.