Preheat your oven's broiler. Place the two poblano peppers on a baking sheet and broil them for 10 to 15 minutes, turning occasionally, until their skins are charred and blistered.

In a large skillet over medium heat, add a splash of cooking oil. Sauté the diced red and green bell peppers, celery, and onion for about 5 to 6 minutes, stirring frequently, until they become translucent and tender.

After the poblanos have steamed for about 10 minutes, take them out and peel off the charred skin. Cut off the stems, remove the seeds, and finely dice the roasted peppers.

In a large mixing bowl, combine the cooled vegetable mixture, diced roasted poblano, ground beef, shredded sharp cheddar cheese, breadcrumbs, and eggs. Gently mix with your hands until just combined.

In a small bowl, whisk together the glaze ingredients: ketchup and brown sugar.

Line a large baking sheet with parchment paper and mold the meat mixture into a loaf shape.

Preheat your oven to 350°F (175°C). Brush the prepared glaze generously over the top of the shaped meatloaf, ensuring it is covered completely.

Bake for around 50 to 60 minutes until it reaches an internal temperature of 155°F (68°C). Let it rest for about 10 minutes before slicing.