Place the carrot, celery, onion, capsicum, mushrooms and garlic in a food processor then pulse until minced. Place the minced vegetables into a large mixing bowl then mix in mince, Worcestershire sauce and egg. Add Italian herbs, salt, black pepper and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. Gently mix in the crumbs with your fingertips until combined, about 1 minute.
Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 10cm high by 15cm long.
Bake in the preheated oven just until the meatloaf is hot, about 15 minutes. Meanwhile, in a small bowl, mix together brown sugar, tomato sauce, Dijon mustard and peri peri sauce. Stir until the brown sugar has dissolved.
Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf then pull a little bit of glaze down the sides of the meatloaf. Return to oven then bake until no longer pink in the centre and glaze has baked into loaf, 30 to 35 more minutes.