Pre-heat the oven to 350 ̊ F.

Place the breadcrumbs and milk in a large mixing bowl and let the bread soak while you prepare the rest of the ingredients.

Pre-heat a skillet over medium-high heat. Add 1 tablespoon of olive oil, and cook the onion and garlic until tender but not browned – about 4 to 5 minutes. Transfer the onions and garlic to the bowl with the breadcrumbs and milk.

Add the ground meats, roasted red pepper, spices, parsley, eggs and Worcestershire sauce to the bowl and mix everything together with your hands just until everything is combined. Transfer the mix to a meatloaf pan or baking sheet. If you like a meat loaf with soft sides, leave the mix in the loaf pan, ideally one with a perforated bottom and a pan below to catch the drippings. If you prefer a harder crust on the sides of your meat loaf, invert the mix onto a baking sheet. Overlap the tomato slices on the meatloaf and drizzle the remaining tablespoon of olive oil on top.

Bake in the oven for 60 to 75 minutes, or until an instant read thermometer registers 160 ̊ F in the center of the meat. The tomatoes should roast and brown a little at the edges. Combine the ketchup and brown sugar and brush over the tomatoes after 60 minutes of cooking to glaze the meatloaf. Let the meat loaf cool and then slice and serve.