Start by heating the olive oil in a skillet over medium heat. Add the chopped onion, minced jalapeño, and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
In a large mixing bowl, combine the ground beef, sautéed vegetables, ground cumin, cayenne pepper, sea salt, black pepper, coarsely ground oats, and the egg. Mix until well incorporated, being careful not to overmix.
Add the diced tomatoes (with their juice), minced garlic, honey, lime juice, and the minced chipotle chili in adobo sauce to the meat mixture. Stir gently until combined.
Transfer the meat mixture to the slow cooker and shape it into a loaf. Cover with the lid, set to low, and cook for about 6 to 8 hours, or until the internal temperature reaches 160°F.
Once cooked, carefully remove the meatloaf from the slow cooker. Let it rest for about 10 minutes before slicing.
