Ultimate Enchilada Meatloaf
Servings 6
Ingredients
- 1 1/2 to 2 ounces tortilla chips
- 1 (15-ounce) can red enchilada sauce ((I use Hatch brand))
- 1/2 medium onion
- 2 cloves garlic
- 1 (4-ounce) can chopped green chiles ((you can use mild or hot))
- 1 large egg
- 1 (1-ounce) packet taco seasoning ((I use McCormick))
- 2 to 2 1/4 pound ground chuck (80/20)
- 1 (8-ounce) block sharp cheddar cheese
- 1/3 cup ketchup
Instructions
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Crush the torilla chips using a small food chopper or food processor. You'll need about 1/2 cup of crushed chips. In a medium bowl, stir the crushed chips and 1/2 cup of the enchialda sauce together. Set aside.
- Place the onion, garlic, and green chilies in the food processor and chop until finely minced. Add the vegetable mixture to the crushed corn chip mixture and stir to combine.
- In a large bowl, combine the ground chuck, crushed chip and veggie mixture, egg, and taco seasoning. Mix well. Take about 1/3 of the mixture and form the base layer of the meatloaf in the center of the baking dish. Place the entire block of cheddar cheese in the center and press down slightly. Add the remaining meat mixture to form the meatloaf and cover the cheese, being sure to seal the edges all together so the cheese doesn't melt out.
- Make the sauce by combining the remaining enchilada sauce with the ketchup. Pour over the meatloaf. Bake for about 1 hour or until the internal temp of the meatloaf reaches 160°F. Allow to rest for about 5 minutes before slicing and serving.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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