Preheat your oven to 350°F (175°C) to ensure even cooking.

In a skillet, melt a tablespoon of butter over medium heat. Add diced green and red bell peppers along with chopped yellow onion. Sauté for about 5 to 7 minutes.

Reduce the heat to low, then stir in the marinara sauce and sweet Thai chili sauce into the sautéed vegetables. Allow this blend to simmer gently for about 3 to 5 minutes.

Remove the sausage from its casings and place it into a large mixing bowl. Break it apart slightly.

Crush the Ritz crackers inside a Ziploc bag until fine crumbs. Add these to the mixing bowl with the sausage and mix well.

Beat your eggs in a separate bowl and add them to the sausage mixture, combining thoroughly.

Fold in one cup of the sautéed vegetable mixture into the sausage blend, ensuring even distribution.

Transfer the meat mixture into your lined loaf pan, shaping it gently. Smooth out the top.

Spoon the remaining sautéed vegetable mixture generously over the top of the meatloaf.

Place the loaf pan in the preheated oven and bake for approximately 1 hour and 10 to 20 minutes, checking with a meat thermometer.

Once out of the oven, let the meatloaf rest for about 5 minutes before slicing.