Mini Meat Loaves

These little meat loaves are sweet, savory, moist and delicious. The topping is ketchup, tomato and pineapple pieces, it goes really well with the savory meat. You can also make this as one big loaf, just adjust the time.

Ingredients
2 lbs. lean ground beef
1 cup bread crumbs
1/3 cup ketchup
1/4 cup onion, finely chopped
1 egg, slightly beaten
1/4 cup milk
1 tsp salt
1/8 tsp pepper
1/2 cup ketchup
1/4 cup tomato, finely chopped
1/2 cup pineapple, finely diced

Directions
1. Combine first 9 ingredients in a medium bowl.
2. Grease a cookie sheet
3. Fill a 1 cup glass (ramekin or pyrex) with the mixture to form a mold, overturn on the cookie sheet; Continue with remaining meat
4. Bake in a 350º oven for 25 minutes; remove from the oven
5. Combine the remaining ketchup, tomato and pineapple; spoon over the meat loaves evenly
6. Bake 15 minutes longer. Let stand 5 minutes

Servings 6

Shredded Beef (Ropa Vieja)

Flank steak can be used as a substitute for the skirt steak, the meat is traditionally served with white rice (to soak up all of the sauce) and fried plantains. I remember having this in Colombia with a few adjustments but here in Miami it is very popular in the large cuban community. I would say this meat is a necessity in Colombia because the beef is very tough..very, very tough... (the cows roam free for their food and as a result build a lot of muscle which equals tough meat) So except a cut called Baby Beef it is best shredded or cooked forever in a pressure cooker until it is like butter. No porterhouse, no sirloins, no t-bones there. The other reason for this is because I think the butchers have no idea what they are doing, that goes for chickens too - you get the strangest most undistinguishable pieces- it is a bit frightening :) You rarely know what you are getting. Another example of this is a meat called 'carne polverizda' which literally means pulverized meat, I will post soon, it's different but really good. When the beef is in small bites it is much easier to eat, which is NOT the case with this recipe using skirt or flank steak - you will get a wonderfully tender and tasty meat dish.

Ingredients For Meat
1 1/2 lbs skirt steak
1 small onion, quartered
1 tomato, quartered
1 carrot, roughly chopped
1 clove garlic, peeled

Ingredients To Finish
2 TBSP olive oil
1 clove garlic, pressed
1 small onion, thinly sliced
1/4 tsp cumin
1 14.5 oz can diced tomatoes
3 TBSP white wine
juice of 1 lime
1/2 tsp salt
1/8 tsp ground black pepper

Directions
1. Combine beef, quartered onion, tomato, carrot, garlic and 6 cups water in a large pot.
2. Bring to a boil over high heat. Reduce heat and simmer, uncovered until very tender about 35 to 45 minutes.
3. Strain the meat, cool slightly and tear it along the grain into thick strips.
4. Heat the oil in a large frying pan over medium heat
5. Add the sliced onion until translucent 2-3 minutes. Add the pressed garlic and cook an additional 2 minutes
6. Stir in the meat, cumin, diced tomatoes, white wine, lime juice, salt and pepper.
7. Cook until the meat is well coated and the sauce is reduced about 5-10 minutes

Servings 4

Chilling Chili

Who doesn't love a hot bowl of Chili? I have tried many and always come back to this recipe. I also make it vegetarian by omitting the ground meat and adding 2 other 15.5 oz cans of beans (1 can black beans and 1 can chick peas)

Ingredients
2 lbs. beef, ground
1 onion, chopped
3 tsp salt
1/4 cup chili powder
2 cloves garlic
2 tsp sugar
2 tsp cumin
24 oz can tomato sauce
2 cups water
4 cups beef broth
4 TBSP flour
3 TBSP white vinegar
1 (15.5 oz) can red kidney beans, drained

Directions
1. Saute beef and onion until beef is no longer pink
2. Add remaining ingredients and simmer for 45 minutes, stirring occasionally

Tip: Serve in bowls with diced red onion, shredded cheddar cheese, sour cream and chives. Also great with a scoop of rice at the bottom of the bowl or saltines

Servings 6