• Preheat oven to 350 F degrees.  Add butter to small skillet and melt over MED heat.  Add onion and cook 4-5 minutes, until soft and slightly browned on the edges, stirring occasionally.  Add garlic and cook 1 minute.  Set aside to cool slightly.
• Add diced bread pieces and milk to a large mixing bowl and stir to combine. Add beef, cheese, cilantro, minced chipotle peppers, chili powder, cumin, salt, pepper, beaten egg and cooked onion mixture.  Mix together until just combined.
• Lightly spray a meatloaf pan with nonstick cooking spray.  Pat meatloaf into prepared pan.
• Combine sauce ingredients in small bowl.  Slather about half the sauce on the top of meatloaf, and bake for 60-90 minutes, until meatloaf is about 150-155 F degrees.  Let stand 10 minutes before serving.  Use the remaining half of the sauce to spoon over the top or dip the meatloaf in as you eat :)

SLOW COOKER INSTRUCTIONS:

• Complete steps 1-2 as written above.  Line a 4 quart or larger slow cooker with aluminum foil or parchment paper with holes poked into it every 1-2 inches (to drain the grease after cooking).  Shape meatloaf into a loaf shape and place on foil/parchment paper.  
• Top with half the sauce, cover and cook on LOW for 4-5 hours, until meatloaf is 150-155 F degrees.  Carefully lift meatloaf out of slow cooker, letting grease drain through the holes.  If desired, place on baking sheet and broil a few minutes, until sauce is sticky.  Let stand 10 minutes before serving.