Chorizo Meatloaf - cooking recipe

Ingredients

Vegetable mix
15 garlic cloves, minced
5 medium white onions, small dice
8 poblano peppers, small dice
8 red peppers, small dice
2 heads celery, small dice
4 tablespoons vegetable oil
2 tablespoons black pepper
5 tablespoons salt
4 cups saltine crumbs
Chipotle mix
7 ounces chipotle chiles in adobo
6 oranges, zest only, micro plane
5 cups buttermilk
4 cups saltine crumbs
Meat mix
20 lbs ground chuck
8 lbs fresh chorizo sausage

Preparation

Toast garlic in vegetable oil until golden. Add remaining vegetable mix ingredients and 5 tablespoons salt and 2 tablespoons ground black pepper. Cook until vegetables are cooked but still have a little crunch to them. Add four cups saltine cracker crumbs. Stir well and set aside to cool.
Puree chipotle and buttermilk until smooth. Fold in zest and saltines. Set aside to allow saltines to soften. Combine ground chuck and fresh chorizo and mix well, ensuring there are no large lumps of either chorizo or beef. Combine all ingredients. Mix very well! Shape into loaves or place in bread loaves to bake. Cook at 350 degrees Fahrenheit until the internal temperature is 155. Remove from oven and allow to cool.