Monday, January 21, 2008

Mini Meat Loaves

This is MY recipe, so bear in mind that, being Puerto Rican, and living in Puerto Rico, it's going to be very savory!!!

Ambar Enid's Mini Stove Meatloaves


For the Meat
1 pound of lean ground beef
dried oregano leaves
1 slice of bread (either white or whole wheat), crumbled
1 tablespoon aprox. of water
1/2 teaspoon salt
dash of pepper (optional)
onion, shaved (instead of slicing, try slicing very thin so it's almost like shaving. get a couple of these)

Starting with the bread, add salt, pepper, oregano and 1/2 of the water. Mix. If it doesn't mix well, add more water until all is very blended. Add the beef and mix. Make into mini loaves, like hot dog buns. Put into the saucepan on medium and cover while you gather the sauce ingredients.

For the Sauce

1 small can of tomato paste (about as high as an pointing finger)
1 small tomato, diced (optional)
1/2 to 1 teaspoon of salt (or to taste)
1 fistfull of coriander leaves or 2 long recao leaves
1 small onion, cut into rings
1 small green pepper, cut into rings
2 garlic cloves (or less, if you don't like a lot), crushed
[Optional: 1 tablespoon (or less) olive oil or extra virgen olive oil.]
6-8 salad olives

The olive oil is optional. If you wish to prepare the sauce in another pan and then add to the mini loaves, then saute the onions, green peppers (about 4 slices, and freeze the rest for some other day), salt and pepper until the onion is translucent. Slowly add about 1 cup of water and add the whole can of tomato paste. Mix well and add to meat mixture. By now the meat is probably half done, so add the garlic and the coriander or recao leaves, and diced tomatoes, olives, and cover until the meat is done.

Serve with either mashed potatoes or boiled white rice. You can also have stewed beans with this dish and slices of avocado (thin) or green salad. Make sure it's something green since the rest is white (rice) and red (meat loaf), so you want it to look nice with a green color to it.

Hope you all enjoy this!

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