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How do you make an American classic like meat loaf a bit more . . . Texan? You treat it like a giant enchilada. Specifically, a truck stop enchilada, by drowning it in a chili gravy and melting a heavy blanket of orange cheese over the top.Truck stop enchiladas likely need no introduction, but in case you’re new here, let’s give a brief primer on this quintessential Tex-Mex dish, named for its ubiquity at roadside oases. Lightly spiced ground beef is rolled in corn tortillas; doused in a mild roux-based chili sauce; and topped with cheese, onions, and, perhaps, pickled jalapeños. It’s comfort food at its best, as familiar on Texas menus as chicken-fried steak or fajitas. It’s not a huge leap to transpose that…

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