Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion and cook several minutes, until softened. Add the garlic and cook for a minute or two longer. Add to a large bowl and let cool for a few minutes. To the bowl add the eggs. Beat lightly. Add in the salt, pepper, cayenne, cumin, ketchup, and sour cream (or substitute) and mix together. Add in the bread crumbs, ground beef, and chorizo, and mix together lightly, but thoroughly.

For Individual Servings: Portion out into six servings. Form into oval egg-shaped loaves about 3 inches tall with curved tops (dividing is easiest done by estimating half of the mixture, then thirds.) Place on a foil-lined rimmed sheet tray (foil is optional, for easy clean up) an inch or so between each loaf. Bake at 350 degrees to 165 degrees F, about 20 minutes depending on oven. Do not over bake.

For Large Meatloaf: Put the mixture into loaf pan or form a loaf-shaped meatloaf on foil on a sheet tray and bake until the meatloaf registers 160 degrees F, about an hour to an hour & 10 minutes. Remove from the oven and carefully pour off any accumulated drippings.

Serve with glaze, drizzled and/or passed at the table and lime wedges for garnish.

The Glaze:

Mix together ingredients. May be made ahead. Bring out of the fridge to warm to room temperature as the honey will cause the glaze to thicken in the cold.

Notes:

To Freeze: Lay each individual loaf on a piece of plastic on a flat surface. Freeze until hard, then use the plastic wrap to wrap each individual loaf. Add to a Ziploc and label. Thaw overnight in the fridge to bake the next day.