It does look good. And I too love simple little fresh cuke salads.
I don't know what you're looking for in a meatloaf but here are a few thoughts and things I do you might find helpful or wish to try:
For a lighter texture/flavor go with a 50-50 mix or beef and pork, or beef and turkey, or beef and pork sausage. Still lighter, go with one third each beef, pork and turkey. (You can use ground bacon in the mix as well.)
Sweat the vegetables: Melt enough unsalted butter in a 50-50 mix with oil over medium heat, just enough to film the pan well, and cook the onion and peppers (and carrot and/or celery - whatever is in your mix), with a pinch of salt, till soft. This will release and evaporate off a lot of their water, concentrating flavors. Add fresh garlic, if using, just for the last minute or two.
Or: For deeper flavor and a sweetness boost, do the same. Use higher heat though, stir more often, and cook till the onion is light to medium brown all over. Add garlic, if using, just for the last 35-45 seconds.
If using thyme (I usually do) try using fresh. Dried is fine if fresh is unavailable but, either way, add to the vegs in the pan when you add the garlic - or just before. The same applies if using chile or chili powder. Many of the flavor volatiles in thyme and chile - and definitely the heat - are fat soluble. These will better release and mix with the bit of fat in the pan and will disperse better when mixed with the meat(s). In all the above cases, scrape the mix onto a sheetpan or into a bowl when done, and allow to cool a bit before mixing the loaf.
Try one egg per pound of meat.
I nearly always add minced fresh parsley and/or minced scallion to the mix to boost the vegetal flavor notes.
Some milk in the mix will add richness. I often add a little cheese as well, like cotija, asiago or parm.
Taking a tablespoon portion of your mix and nuking it just till cooked through, then tasting, will let you know if you need to make flavor adjustments - salt, pepper, etc. - before forming the loaves.
I'm not a fan of glazes of any kind on meatloaf, but to boost flavor even more I cook the meatloaf early enough so that it can cool a while before serving. To serve, I melt unsalted butter in a large pan with a little oil (not a nonstick pan), slice the meatloaf, then sauté the slices, shaking the pan often so the pieces slide (this helps crust development), till moderately browned and lightly crusty on the bottoms; then I flip the slices and brown the other sides. (This is also the only way I reheat leftover meatloaf). Browning the cut sides of the slices adds lots of deep flavor, texture, yet the insides become lighter (from some fat loss to the pan).
Just a few thoughts.
