Preheat your oven to 350°F (175°C) and prepare a loaf pan by lightly greasing it or lining it with parchment paper. In a large mixing bowl, combine the ground beef, ground pork, and chopped andouille sausage. Add the finely diced onion, bell pepper, and minced garlic, gently folding them into the meat for even distribution. Next, sprinkle in the breadcrumb mixture and pour in the beaten eggs and milk. Season the mixture with Creole seasoning, smoked paprika, bacon sea salt, and freshly ground black pepper. Mix everything together just until it comes together, being careful not to overwork the meat to keep the texture tender.

Transfer the seasoned meat mixture into the prepared loaf pan, shaping it evenly and smoothing the top. Place the pan in the oven and bake for 50 to 55 minutes. While the meatloaf bakes, prepare the glaze by whisking together the ketchup, brown sugar, Worcestershire sauce, and hot sauce. During the last 10 minutes of baking, brush the glaze over the top of the meatloaf, allowing it to cook into a shiny, flavorful coating. If you prefer a caramelized finish, switch the oven to broil for one to two minutes, watching closely to prevent burning.

Once the meatloaf is finished, remove it from the oven and allow it to rest for at least 10 minutes before slicing. This resting period helps the juices settle and makes slicing cleaner and easier. Serve warm and enjoy the Southern-Creole flavor in every bite.