Preheat oven to 375 degrees F. Line large baking sheet with parchment paper.

First make the enchilada sauce by combining all the enchilada sauce ingredients in a small bowl. Set aside.

In a large bowl combine turkey, egg, onion, garlic, breadcrumbs, add 2 tablespoons enchilada sauce, cumin, chili powder and salt. Use your hands or a large spoon to mix until well combined. I find that it's much easier to combine the ingredients if you use your hands.

Place half of meat mixture on foil-lined pan and shape into a 10x4 inch rectangle. Top with cheddar evenly, leaving about an 1/2 inch of room on the sides. 

Add jalapeno slices on top of cheddar. Top with the remaining meat mixture, enclosing the cheese completely and sealing the sides/edges together.

Spread half of the enchilada sauce on top of the meat loaf, reserve other half for brushing on when meatloaf is finished baking.

Bake meatloaf for 50 minutes to 1 hour or until meat thermometer reads 160 degrees F. Top with remaining sauce and allow to cool for 5 minutes before cutting into 4 slices. Top with cilantro and serve with sweet potato fries or a side salad.