Chef John's original recipe is at the link above. Here is what I did.
1.5 lbs lean ground chuck
1 bell pepper
1/2 medium onion
2 cloves garlic or 1 tsp minced garlic
1 egg, beaten
2 tsp Vidalia onion sweet pepper vinaigrette dressing ( I used Maryland Kitchen brand)
1/2 c. Italian style bread crumbs
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
fresh oregano to taste
fresh basil to taste
equal portions of brown sugar, ketchup and mustard
Chop the bell pepper and onion small with a knife, then chop them finer in a food processor.
Place the ground chuck in a bowl, add the finely chopped veggies and the minced garlic and gently mix with a wooden spoon. Add the egg, the dressing, salt, pepper, cayenne, Italian herbs and bread crumbs to the mixture and mix in by hand.
Spray a casserole dish and place the meat mixture in the dish and shape it by hand into a loaf. Mix your glaze and apply generously to the top of the loaf, then use the back of a spoon to pull some of the glaze down to just cover the sides. Bake at 325 degrees in a preheated oven for about 45 minutes. Use a meat thermometer to check that the internal temp has reached at least 155 degrees.