For the Chutney: Heat the oil in a medium saucepan over medium heat. Cook the onion and garlic until translucent, then add the tomatoes and peppers and cook for a few minutes more, until the tomatoes are saucy. Add the ketchup, Worcestershire & pepper flakes. Simmer for appx 10 to 15 minutes. Season with salt & pepper.

For the meatloaf: Preheat oven to 350 deg F. Heat the oil in a medium skillet over medium heat. Saute the onion and garlic until translucent. Transfer to a mixing bowl and gently mix in 1 cup of the chutney plus the remaining ingredients. Don’t overmix. Dump the meat loaf into the baking dish and loosely form into a log. Cover with half of the remaining chutney. Bake the meat loaf for 60 to 90 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F. Serve the meat loaf with the remaining chutney.

HINTS: If you don’t want to use the sausage, you can use 3 lbs of turkey meat or lean ground beef. I like to use the sausage for added moisture. I chose Old Folks, Pork Country Sausage (www.itsgooo-od.com) because I like their sausage. I rubbed the pepper with a little olive oil and put it on my grill until all sides blistered. This makes it easy to remove the skin. A grilled pepper will have a really sweet taste when you chop it up.