Combine, with your hands, the first ten ingredients. Mix well. It should be a sloppy consistency but not runny. Let it sit for half and hour to let the flavors meld.
While your meatloaf mixture rests, roast your poblanos. Let cool and skin the peppers. Pull to the tops off the peppers and try to leave the peppers whole.
In another bowl, combine all the 1/2 cup chili sauce, balsamic vinegar and brown sugar for the sauce. Mix well.
Cut out a piece of plastic wrap double the size of your loaf pan. Line the bacon vertically on the plastic wrap. Take your meatloaf mixture and spread it over the bacon. Try to leave about a 1/2 inch on the top and bottom.
Take your whole peppers and stuff one with two eggs and the other with one egg. Insert the pepper with two eggs into the pepper with one egg so that it's like a big long stuffed pepper. Put the peppers on top of the meatloaf mixture, there should be meat on either ends of the pepper.
Grabbing the plastic wrap closest to you, slowly start to roll the loaf away from you, applying a little pressure to make sure the loaf is solid. Eventually you will have a loaf that is completely wrapped in bacon, wrapped in the plastic wrap.
With the overhang on either side, spin the loaf gently so that you have a perfect seal. This will help shape the loaf. (There are two schools of thought here, some people cook it in the saran wrap, some don't. I don't, I think the plastic will melt.).
Carefully place your loaf into your loaf pan. Unravel the plastic wrap on one end and gingerly pull it from the other. The plastic wrap should slide off with ease.
Pour your sauce on the loaf and bake, uncovered, for about 1 hour 15 minutes to 1 hour 30 minutes.