1for the meat loaf, adjust oven rack to middle position and heat the oven to 350°. Line a large rimmed baking sheet with foil, set a wire rack over the baking sheet, and place a 9 x 6" piece of foil in the center of the rack. Use a skewer to poke holes in the foil at 1/2 inch intervals
2heat oil in large skillet over medium heat until shimmering. Add the celery, onion, bell pepper, and 1/2 teaspoons salt and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Set aside to cool to room temperature
whisk the tomato paste, eggs, mustard, coriander, basil, pepper, and 1 1/2 teaspoons salt together in a large bowl. Add the onion mixture, beef, sausage, cornbread, parsley, and roasted red peppers to the bowl. Mix with your hands until evenly blended and the meat mixture does not stick to the bowl.
3Transfer the meat to the foil rectangle pan, and with wet hands, Pat the mixture into a 9 x 6" loaf. Bake the meat loaf until the center registers 160° on an instant read thermometer, about one hour. Remove the meat loaf from the oven and turn on the broiler.
4For the glaze, while the meat loaf bakes, bring the tomato juice and molasses to a simmer in a small pan and cook until thickened, 5 to 7 minutes. Spread the glaze evenly over the meat loaf and broil until the glaze begins to bubble, 3 to 5 minutes. Let cool for 15 minutes before serving. Serves 6 to 8