The BEST Meatloaf

I just finished my first week of pureed food yesterday and had this for lunch and dinner.  The texture is such that you don't need to puree' it.  If your taste buds are craving something fantastic, try this.  This dish isn't your Mom's old recipe.  If anyone trys it, let me know what you think. 

1 1/2 pounds ground beef (I substitute ½ with ground Turkey)
1 c. fre****alian style bread crumbs (Can use old fashioned rolled oats instead)
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)
In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.
In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese. Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for one hour and 15 minutes, basting occasionally.

This sounds really good.  My hubby doesnt really care for meatloaf but I think he will like this.  Of course I LOVE meat loaf.  And I am always looking for things I can use balsamiv vinegar in.  Thanks!
Denise