Meatloaf doesn’t have to be boring. Here is a good way to spice it up.

Ultimate Enchilada Meatloaf

Click here for a printable recipe.

Ultimate Enchilada Meatloaf is a delicious, south of the border, cheesy twist on meatloaf. (Stacey Little / Southern Bite)

Prep time: 20 minutes

Cook time: 1 hour

Serves: 6

Ingredients

• 1½ to 2 ounces tortilla chips
• 1 (15-ounce) can red enchilada sauce (I use Hatch brand)
• ½ medium onion
• 2 cloves garlic
• 1 (4-ounce) can chopped green chiles (mild or hot)
• 1 large egg
• 1 (1-ounce) packet taco seasoning (I use McCormick)
• 2 to 2¼ pound ground chuck (80/20)
• 1 (8-ounce) block sharp cheddar cheese
• 1/3 cup ketchup

Instructions

• Preheat the oven to 350 degrees and lightly spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Crush the tortilla chips using a small food chopper or food processor. You’ll need about ½ cup of crushed chips.
• In a medium bowl, stir the crushed chips and ½ cup of the enchilada 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 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 temperature of the meatloaf reaches 160 degrees.
• Allow to rest for about 5 minutes before slicing and serving.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”