(This is a modified recipe I found in a Southern Living a few years ago.) I really like this jazzed up twist on meatloaf. In fact, it reminds me more of a taco or tamale pie than meatloaf! I paired it with homemade macaroni cheese and a green salad. I also think it would be yummy served with green chile macaroni & cheese or garlic mashed potatoes!
2 1/2 cups of crushed tortillas chips
1 (10 oz) can of diced tomatoes w/ green chiles, drained
1 tablespoon of chili powder
2 teaspoons of cumin
2 large eggs, lightly beaten
1/2 large onion, chopped
2 garlic cloves, minced
1/4 cup minced cilantro
1 tsp. garlic salt
1 tsp. pepper
1/2 can of red enchilada sauce (use 1/4 cup in meatloaf & the remaining 1/4 on top of the meatloaf)
1 cup shredded cheddar cheese
This meatloaf would be delicious served with taco toppings: sour cream, chopped tomatoes, lettuce, sliced olives and guacamole. Instead of making a meatloaf sandwich with the leftovers, wrap a wedge up in a tortilla and top it off with salsa!
Preheat oven to 350 degrees. Stir together ground round, 2 cups crushed tortilla chips (save rest for to top the meatloaf later), tomatoes, onion, garlic, eggs, and spices. I have picky eaters so I pureed the can of diced tomatoes with the garlic, onion, cilantro & 1/4 cup enchilada sauce. I then added this sauce to the hamburger mixture. Mix with hands until well combined.
Pat mixture into large (prepared w/ baking spray) pie plate. Evenly spread remaining 1/4 cup of enchilada sauce on top of meatloaf. Place on a rimmed baking sheet. Bake for 30-35 minutes. Sprinkle remaining tortillas chips over meatloaf, followed with shredded cheese. Bake 15 more minutes or until center is no longer pink. Let stand 10 minutes. Cut into wedges. This made so much that I put the remaining mixture in ramekin dishes. These make the cutest little meatloaves (perfect for freezing & quick defrosting!).
I also baked the macaroni & cheese in ramekins!