Unbeatable Taco Meatloaf - cooking recipe

Ingredients

1 lb 80% ground beef
1 medium yellow onion, diced
1 bunch green onion (divided)
1/3 cup green bell pepper
2 poblano chiles, peppers (pasilla, divided)
1/2 cup diced black olives
1 jalapeno, seeded finely diced
1/2 cup crushed spicy nacho Doritos
1 slice white bread (finely diced)
2 tablespoons taco sauce (I use Taco Bell mild sauce)
1 whole egg plus 1 egg white
1/4 cup half-and-half
16 ounces Velveeta cheese
10 oz.can Rotel tomatoes & chilies
4 tablespoons salsa
1 teaspoon vegetable oil
1 ounce taco seasoning (I use Old El Paso)

Preparation

Move oven rack to top insert and broil poblano 4-5 minutes on each side until skin is blistered and mostly black. Remove and place in an airtight container for 20 minutes. Gently remove blistered skin and dice poblano.
Dice onions, green pepper and jalapeno. Sautee in a bit of oil until onion is almost translucent. Allow to cool completely.
Dice black olives and green onions.
In a large bowl, combine the ground beef, 1/2 onion/jalapeno/green pepper mixture, 1/2 of the poblano, 1/2 green onions, and 1/2 cup Black olives, 1/2 cup Crushed Doritos, finely diced white bread slice, 2 tablespoons of taco sauce, whole packet of taco seasoning, 1/4 cup Half and half, and 1 egg and egg white.
Shape into 4 small meatloaves and place on baking sheet. Bake at 350 degrees until loaves reach 160 degrees.
Cut Velveeta into small cubes and add can of Rotel. Add in the remaining poblano, onions/jalepeno,and 4 tablespoons of salsa and cook over medium heat in saucepan until combined and melted stirring frequently. Serve over meatloaf. Sprinkle remaining green onions over loaves.