Meat Loaf with sweet-n-sour sauce

2/3 C. dry bread crumbs
1 C. milk
1 1/2 lb. ground beef
2 eggs
1/4 C. onion, chopped
1 tsp. salt
1 tsp. pepper

Preheat oven to 350 degrees. Combine breadcrumbs, milk, ground beef, eggs, onion, salt, and pepper. Mix well and press into a greased loaf pan.

sauce:

6 T. brown sugar
1/2 C. catsup
2 tsp. dijon mustard

Combine ingredients. Spread over meat loaf and bake for 1 1/2 hours.

Chili Verde

http://onestopcook.wordpress.com/2009/01/28/authentic-mexican-style-chili-verde-pork-chunks-in-green-sauce/

Being from a "mexican" family, this wasn't quite what I expected. It turned out a little sweeter than I am use too. I ended up adding more seasoning to the sauce when it was done to spice it up a little. 

Ingredients: Pork

2 1/2 to 3lbs. pork loin ( 1/2in. cube )

1 tbsp.  salt

1 1/2 teas.  pepper

1 teas.  garlic powder

2 teas.  chili powder

1/4 teas.  cumin

4 tbsp.  olive oil

2 1/2 cups water

Ingredients: Chili Verde ( Green Sauce )

The tomatillos on the right have been peeled and washed.

1 1/2 lbs. fresh tomatillos

1 big onion

2 green or Anaheim chili’s or pablanos

4 cloves fresh garlic ( peeled )

1/2 teas. salt

1/4 teas. pepper

1/4 teas. dry Mexican oregano

1/4 teas. sugar

Method: Chili Verde with Pork

Start by cutting your pork into 1/2 inch cubes and add to a large ziplock bag. Add the salt, pepper, garlic powder, chili powder, cumin and olive oil to your bag. Close the bag leaving a little bit of air in it and “smoosh” it around to thoroughly mix the seasoning into the pork. Reopen the bag and remove as much air as you can and close. Set this aside to marinate for at least 30 minutes.

While your pork is marinating, Peel the outer shell of the tomatillos off and wash them to remove the sticky residue, cut then in half. Slice the onion into 8 equal size pieces. Slice your chili’s in half, remove the stems and de-seed them. Transfer your tomatillos, onion and chili’s along with the 4 cloves of garlic into a baking dish and bake in a preheated 350 degree oven for 1 hour to 1:15. Remove from the oven and let it cool slightly. Add to a blender along with the salt, pepper, oregano, garlic powder and sugar. Start your blender on pulse to get it started and then to blend making sure that everything gets blended. You might have to do this in a few batches. Set this aside until your pork is ready for it.

After your pork has marinated, add it and the marinade to a large deep skillet preheated to high. You will want a pan big enough to hold the pork and the sauce. A good way to know if your pan is hot enough is to add a few drops of olive oil to it and when it starts to smoke, it’s ready. Sear your pork on all sides, stirring often, this will take about 20 minutes or so. Once the pork has seared, stir in your sauce along with about 2 1/2 cups of water and bring to the boil. Reduce heat to the lowest possible setting and cover. Your looking for a very low simmer, it should barely even bubble.  Cook for about 1 1/2 hours stirring occasionally. You could also transfer your covered pan to a 300 degree oven and bake for about an hour, provided your pan and lid are oven proof. Everybody’s stove is a little different so try a piece of the meat, it should be tender, if not cook it a little longer.