Jazzy Meatloaf

2 tablespoons olive oil
8 ounces spicy sausage (chorizo or andouille), finely chopped
1 onion, finely chopped
1/2 cup finely chopped red pepper
1/2 cup finely chopped green pepper
1/2 cup finely chopped scallions 
2 tablespoons finely minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup prepared tomato or marinara sauce
1/2 cup chicken broth
1/4 cup dried bread crumbs
1 pound ground beef chuck
1 pound ground pork
Salt and pepper, to taste

Heat oil in a large skillet over medium-low heat. Add sausage, onion, red and green bell peppers, scallions, garlic, thyme and oregano. Cook, covered, for 15 minutes, stirring once. Remove to a bowl and cool to room temperature.

Preheat oven to 350 degrees F.

Gently stir tomato or marinara sauce, chicken broth and bread crumbs into the cooled sausage-vegetable mixture. Break up the beef and pork into clumps; add it to the sausage-vegetable mixture. Add salt and pepper to taste. Mix gently to blend. Pack into a 9 x 5-inch loaf pan. Bake for 45 to 50 minutes or until cooked through.

Remove the loaf from the oven and carefully pour off some of the fat. Cover loosely with aluminum foil and let rest for 10 minutes before slicing and serving.