-
1
Preheat the oven to 375 degrees F.
-
2
In a heavy skillet, add the oil and heat over medium-high heat.
-
3
Add the onion, carrot, celery, and garlic.
-
4
Cook, stirring often until vegetables are soft, about 8 minutes.
-
5
Set aside until cool enough to handle.
-
6
In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
-
7
In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs.
-
8
Add the ketchup and sour cream.
-
9
Mix well with a fork and pour it on top of the mixed meats.
-
10
Sprinkle with bread crumbs and mix thoroughly with clean hands.
-
11
Put the mixture into a 9 by 13-inch loaf-pan.
-
12
Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes.
-
13
Remove from the oven and carefully pour off any accumulated pan juices.
-
14
Meanwhile, heat a heavy skillet over high heat.
-
15
Add the whole tomatoes, onion, garlic cloves, and serrano chiles.
-
16
Cook, turning frequently, until lightly charred on all sides.
-
17
Peel the garlic cloves.
-
18
Add all the charred ingredients to a blender.
-
19
Pulse until chunky, then pour into a small skillet.
-
20
Stir in the sugar, chipotle chile and mustard.
-
21
Bring the mixture to a boil over medium heat.
-
22
Cook until slightly thickened, about 4 to 5 minutes.
-
23
Season with salt, to taste.
-
24
Slice the meatloaf and arrange on a platter.
-
25
Spoon the salsa-glaze over the meatloaf and serve.
