Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray. Heat the oil in a large saucepan over high heat. Add onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly. Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and cilantro
mix until combined. Transfer the meat to the baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the Cherry Ancho Chile Sauce. Glaze with sauce occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer. Pour extra sauce on top for serving.