I found this in Woman's Day magazine. The pork has a great rub and is cooked in chicken broth, which with added ingredients, make a terrific sauce to pour over meat. With the temp hitting 100 this was just what I was looking for served with cold slaw, corn and great pickles.
For a while now a long while I have wanted meatloaf--ketchup glazed meatloaf, but not a dried dense overcooked one. These days we eat less red meat, but once in a while you need to feed your soul. This uses low sodium saltine crackers soaked with the milk so it is a moist light loaf, with the egg whites lightly beaten. Also cooked on broiler pan from toaster oven that died--kept the pan so fat drained away.