Put the peppers in the air fryer for 15 minutes at 400 degrees. They will be charred.
2 Pablano, 1 Jalapeno pepper
Put the charred peppers in a large bowl and cover them with a shower cap or plastic wrap so they can steam and the skins easily peel off. They should be ready to handle in about 30 minutes.
When they can be easily handled, wearing gloves, remove and discard the skins.
Put the skins, the chipotle peppers, and the onion in the bowl of a food processor and process them until they are pieces are tiny but not puree. Set half aside and save the rest for salsa and chips.
1 Onion, 1 Chipotle chili
Make the Sauce
Combine the ketchup and red pepper sauce and mix well.
1 tablespoon Red Pepper Paste, 1/4 cup Ketchup
For the Meatloaf
If you have a small Nesco, remove the rack from the roasting pan. Remove the roasting pan and pre-heat the Nesco to 325. If you don’t have a Nesco, then line a cookie sheet or jelly roll pan with foil. Pre-heat oven to 325.
The best tool for mixing is a stand mixer, but if you don’t have one, then use a very large bowl and extra clean hands. Make sure that you mix all the ingredients for the meatloaf thoroughly but be careful not to overwork the meat, otherwise, it will be tough.
Remove the loaf from the mixing bowl and place it in the roasting pan. Use a spatula to shape it into a rectangle.
Cook about an hour or until it reaches 155°F / 68°C on an instant-read thermometer . Paint the meatloaf with the sauce and continue cooking until the meatloaf reaches 160°F ./ 71C.
Remove from the oven and let rest for at least 10 minutes before serving.
If you don't want spicy, you can substitute green and red bell peppers. For the smokiness of the chipotle, you could substitute either smoked paprika or a little Liquid Smoke. You can omit the red pepper paste if you can't find it at your local supermarket.