In a food processor, finely chop the onion, carrot and mushrooms. Transfer to a large bowl. Add the pork, breadcrumbs, egg and 1/4 cup (60 ml) of the red pepper barbecue sauce. Mix with your hands until well combined. Season with salt and pepper.
On the baking sheet, form the mixture into a cylinder about 9 inches (23 cm) long. Bake for 45 minutes. Cover with 1/4 cup (60 ml) of the barbecue sauce and bake for 10 more minutes. Remove from the oven and let rest for 10 minutes.
Meanwhile, in a large non-stick skillet over medium-high heat, cook the bell peppers in 1 tbsp (15 ml) of the oil. Transfer to a plate. Cook the Swiss chard in the remaining oil, stirring, until tender.
Serve the meatloaf with the remaining barbecue sauce, the sautéed peppers and the Swiss chard.
Note from Ricardo
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