Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside and cool.

In a large bowl combine the sauteed vegetables, ground beef, chorizo, diced poblano chile and next 8 ingredients through bread crumbs. Mix thoroughly with clean hands.

Put the mixture into a 9 by 13-inch loaf-pan. Coat the top of the loaf with salsa. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

Slice and serve.