Meatloaf with Red Bell Pepper Sauce

2 olive oil

1 1/2 cups finely chopped onions

1 coarse kosher salt, plus a pinch

2 minced garlic

1 1/2 pounds ground beef (85% lean)

1 halved and then coarsely chopped in a food processor

1 cut into 1-inch chunks and then coarsely chopped in a food processor

2 soft fresh breadcrumbs (see Cook’s Notes)

1/2 milk

2 large eggs, lightly beaten

1 Worcestershire sauce

1 chopped fresh thyme

1 chopped fresh sage

1 freshly ground black pepper

1/2 chili sauce (I use Heinz)

2 Dijon mustard

1 light or dark brown sugar

1 cider vinegar

2 olive oil

2 red bell peppers, seeded, deveined and chopped

1 yellow onion, chopped

1/4 sun-dried tomatoes packed in olive oil, drained and chopped

2 garlic cloves, minced

1/4 chopped fresh basil

1 balsamic or red wine vinegar

1 whipping cream

salt and freshly ground black pepper