Place the ground beef and turkey in a large bowl. Add the breadcrumbs, egg, sour cream, taco seasoning and green chiles.
Trim the veggies and cut into large rough chunks. Place the veggies in the food processor and puree until very smooth. Pour the vegetable mash into the bowl.
Use your hands to mix the ingredients until very smooth. There should be pockets of ground meat of veggies that are not fully blended.
Shake the mixture into a thick log and place in the bottom of a large oval slow cooker. Pour the Old El Paso Red Enchilada Sauce over the top. Cover the crock and turn on low.
Slow cook for 5-6 hours until the meatloaf has reduced in size and the sauce is simmering around it. Right before serving, sprinkle the shredded cheese over the top. Cover the crock again for 5 minutes to melt the cheese. Then slice and serve!
NOTE: Serve the slices with extra sauce from the slow cooker. Garnish with fresh herbs if desired.