• Preheat oven to 375 F.
• Heat the oil in a large skillet over medium-high heat.
• Add the onion, carrots and celery and cook until just starting to soften, 8-10 minutes.
• Add the garlic and cook another 1 minute. Remove from heat and let cool.
• Transfer the vegetables to a large bowl. Add the ground beef, chorizo and the roasted poblano.
• In a separate bowl combine the salt, pepper, cayenne, ketchup, and sour cream.
• Add mix to the meat mixture. Add bread crumbs and mix everything together. Thoroughly. Using your hands. Don't be shy.
• Spray x 9" x 13" pan with non-stick spray.
• Add meat and form into a loaf.
• Place into the oven and bake until the meat reaches 165 F, 60-90 minuets.
• Remove from the oven and let rest 10 minutes before slicing. Serve topped with the salsa from below.

For the salsa

• Add the canned tomatoes, onion, garlic, and serrano peppers to a blender and pulse until chunky.
• Transfer to a skillet over medium heat and add the brown sugar, chipotle peppers and adobo sauce and mustard.
• Simmer until thick then season with salt.