Place poblano pepper and Serrano chiles on a baking sheet. Broil until blistered, about 15 minutes on each side. Set aside until cool enough to handle.

Heat the olive oil in a medium skillet over medium-high heat. Add 2/3 of the onion, 1 clove garlic, and all of the carrots and celery. Cook until softened, about 8 minutes. Set aside until cool enough to work with.

This is where I stop for the night, but feel free to keep going!
In a large bowl, mix ground beef, chorizo, and vegetables. Remove seeds from the poblano pepper, chop finely, and add to meat mixture.

In a medium bowl, combine the eggs, ketchup, sour cream, cayenne pepper, cumin oil, along with 1/2 tsp salt and pepper. Pour over meat mixture. Add panko, and combine thoroughly with hands.

Put meat mixture in 9” x 13” loaf pan. Bake at 375 degrees for 45 minutes.

While the meatloaf is in the oven, make the glaze. Seed the Serrano peppers (unless you want the glaze really spicy!) and put into a food processor. Add the tomatoes (undrained), remaining 1/3 onion, 2 cloves garlic, the sweetener, adobo chile, and mustard. Process until smooth-ish, and move to saucepan. Cook over medium-low heat until heated through. Sauce will thicken slightly.

Slice meatloaf and serve with glaze. Round this meal out with chipotle roasted cauliflower or street corn. Enjoy!