### Instructions:
1. **Prepare the Aromatics:** Heat olive oil in a medium skillet over medium heat. Add chopped onion and red bell pepper (if using) and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
2. **Combine Meatloaf Ingredients:** In a large mixing bowl, combine the ground beef, ground Italian sausage, cooled onion mixture, breadcrumbs, Parmesan cheese, milk, egg, fresh parsley, fresh basil, dried oregano, salt, and black pepper.
3. **Mix Thoroughly:** Using your hands, gently but thoroughly mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
4. **Form the Meatloaf:** Transfer the meat mixture to a baking dish (a 9×5 inch loaf pan works perfectly) or shape it into a free-form loaf directly on a parchment-lined baking sheet.
5. **Preheat Oven:** Preheat your oven to 350°F (175°C).
6. **Make the Glaze:** In a small bowl, whisk together all the ingredients for the Sun-Dried Tomato Glaze: ketchup, finely chopped sun-dried tomatoes, brown sugar, red wine vinegar, Dijon mustard, and garlic powder.
7. **Glaze and Bake:** Spread about half of the sun-dried tomato glaze evenly over the top of the meatloaf. Bake for 45 minutes.
8. **Second Glaze and Finish Baking:** Remove the meatloaf from the oven, spread the remaining glaze over the top, and return to the oven. Continue baking for another 20-30 minutes, or until the internal temperature reaches 160°F (71°C) with an instant-read thermometer.
9. **Rest and Serve:** Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. Slice and serve warm.
### Short Tips:
* **Don’t overmix!** Overworking the meat can result in a dry, dense meatloaf. Mix just until combined.
* **Use a meat thermometer!** This is the best way to ensure your meatloaf is cooked to a safe and delicious internal temperature.
* **Resting is key!** Don’t skip the resting step – it makes a huge difference in the juiciness of the meat.
* **Get creative with herbs!** Feel free to adjust the fresh herbs to your liking. Rosemary or thyme would also be delicious additions.
* **Make it ahead!** You can prepare the meatloaf mixture a day in advance and store it in the refrigerator. Just bring it to room temperature before baking.
* **Leftovers are great!** Leftover meatloaf makes fantastic sandwiches the next day!
