Preheat oven to 375°F.

In Skillet, add the oil and heat over medium-high heat. Add the onions, carrots, celery, tomatoes, and garlic. Cook about 8 minutes, stirring often, until vegetables are tender. Set aside until cool enough to handle. In a large bowl combine the sautéed vegetables, ground beef, chorizo, and minced chipotle chile.

In a medium bowl, combine the salt, pepper, and eggs. Add the ketchup, mustard, and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands. Place the mixture into Loaf Pan with Healthy Meatloaf Maker and bake 45-50 minutes, until meatloaf reaches 160°F.

Meanwhile, make the glaze. In clean 10” Skillet over medium-high heat, add tomatoes, onion, and garlic cloves. Cook, turning frequently, until lightly charred all over. Peel the garlic cloves. Add all the charred ingredients plus the minced chile to a blender. Blend until smooth and pour into clean 10″ Skillet. Stir in brown sugar and bring to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.

Remove meatloaf from oven, carefully remove the Healthy Meatloaf Maker and place meatloaf on a serving platter. Slice meatloaf and spoon Spicy Chipotle Glazer over top before serving.

Place cubed potatoes in Straining Pot and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain and return to the pan. Add butter to potatoes and mash with Masher. Add minced chile and salt and continue mashing to combine. Serve immediately.