Recipe(tried): Southwest Meatloaf with Green Sauce and Green Chile Cheese and Rice Bake

This was very good. The sauce is what made the meatloaf so good. We also had roasted butternut squash with butter and brown sugar.

SOUTHWEST MEATLOAF WITH GREEN SAUCE
Makes 6 servings

1 1/2 pounds lean ground beef
1 cup enchilada sauce
1 cup crushed baked tortilla chips
1 small onion, minced (about 1/2 cup)
2 cloves garlic, minced
1/2 envelope taco seasoning mix (about 2 tbsp.)
1 teaspoon salt
1 teaspoon ground cumin
1/3 cup chopped fresh cilantro
1 egg

FOR THE GREEN SAUCE:
1 pound tomatillos, husked and rinsed
3 cloves garlic
1 large jalapeno pepper, or to taste
1 ripe avocado
3/4 cup loosely packed fresh cilantro
1 teaspoon salt
2 tablespoons fresh lime juice

TO MAKE THE MEATLOAF:
Preheat oven to 375 degrees F.

Combine all meatloaf ingredients. Forn into a loaf on baking sheet.

Bake for about 1 hour, or until done.

TO MAKE THE GREEN SAUCE:
In a medium saucepan, cover tomatillos, jalapeno and garlic cloves with water and bring to a boil. Reduce heat and simmer for 10 minutes. Drain and cool.

Place the cooked ingredients and the remaining ingredients into a blender or food processor and puree until smooth.

Cover and chill until ready to serve.

TO SERVE:
Serve meatloaf slices with a dollop of sauce on top.

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GREEN CHILE CHEESE AND RICE BAKE

8 oz sliced Monterey Jack cheese
2 cups sour cream
1 (4 oz) can chopped green chiles
4 cups cooked rice
Salt and pepper, to taste
1/2 cup grated cheddar cheese

Cut the Jack cheese into 1/2-inch strips. Mix the sour cream and green chiles, stirring well.

Layer rice, then cheese, then the sour cream mixture into a buttered 2 quart casserole.

Bake at 350 degrees F for 30 minutes. After the first 15 minutes sprinkle with the grated cheddar, and continue baking 15 minutes.

Source: Anntx