Place the jalapenos on a baking sheet and into the oven. Roast the peppers for 5-7 minutes per side, or until black and bubbling.
Remove the peppers from the oven and place in a ziplock bag. Zip closed and set aside for 5-10 minutes.
Remove the peppers from the bag, peel off the skin, slice the pepper open and remove the stem and seeds, then dice the peppers and set aside..
Add the olive oil to a large skillet over medium high heat.
Add the onion, bell peppers, carrots and celery. Sauté for 5 minutes.
Add the minced garlic and sauté for an additional minute. Remove from the heat and set aside.
In a large bowl, combine the ground beef, chili powder, cumin, cayenne, salt, black pepper and bread crumbs.
Add the eggs, sour cream, ketchup, cheese, roasted jalapenos and sautéed vegetables. Stir to combine.
Place the meatloaf mixture in a loaf pan or square springform pan coated with cooking spray.
Place in the oven for 25 minutes.
While the meatloaf is in the oven, combine the tomato paste, Worcestershire sauce, water and chili powder in a mixing bowl for the topping.
After 25 minutes remove the meatloaf from the oven, drain any juices, then spread the tomato topping onto the meatloaf.
Place back into the oven for an additional 15 minutes.
Remove from the oven and let cool for 10 minutes before slicing.
Vegetarian Option: Substitute a sleeve of veggie crumbles and 3/4 can of semi mashed black beans for the ground beef. This was made by my friend Katie and she gave me the recommendation, thanks girl!Gluten Free Option: Usegluten free breadcrumbs to make this dish gluten-free.