Pulpeta or Meatloaf is a Cuban recipe where the meatloaf is stuffed with a hard-boiled egg then fried on the stovetop until it’s golden brown on all sides and then simmered in a Cuban creole sauce to perfection.
This is a Meat Lovers dish made with ground beef, ground pork, ground ham, smoked Spanish paprika, black pepper, oregano, garlic, salt, eggs, bread crumbs, and hard-boiled eggs. The meat and spices are mixed together and the hard-boiled egg place in the center.
The Pulpeta is simmered in a Cuban Creole Sauce made with olive oil, red bell pepper, onion, garlic minced, tomato sauce, dry white wine, salt, cumin, black pepper, and bay leaves. It makes a deep smokey sauce for the extraordinary meatloaf.
It can be a challenge to make meatloaf on the stovetop but if you are genital when turning and watch it closely, it can be done. Pulpeta is a traditional Cuban dish and is often served with simple homemade mashed potatoes (potatoes, milk, butter, salt, and a drizzle of good olive oil).
Pulpeta (Cuban Meat Loaf) Recipe
Ingredients for loaf
- 1½ lbs. ground beef
- 1½ lbs. ground pork
- ½ lbs. ground ham
- 1 tbsp sweet smoked Spanish paprika
- 1 tsp black pepper
- 1 tsp oregano
- 3-4 cloves garlic mashed to a paste
- 1½ tsp salt to taste
- 3 large eggs beaten or 4 regular ones
- ½ cup bread crumbs or cracker meal
- 3 hard-boiled eggs
Ingredients for Sauce
- ½ cup olive oil
- 1 red bell pepper minced
- 1 onion minced
- 6-8 cloves garlic minced
- 8 oz tomato sauce
- ½ cup dry white wine
- 1- 2 cup water
- salt to taste
- 1 tsp cumin
- ⅓ tsp black pepper
- 2 bay leaves
- ⅓ cup sweet peas
- Mix ground pork, ground beef, ground ham, with smoked sweet and hot Spanish paprika, black pepper, oregano, garlic, salt, eggs, and bread crumbs. Form into a loaf and cut open, filled with a hard-boiled egg.1½ lbs. ground beef, 1½ lbs. ground pork, ½ lbs. ground ham, 1 tbsp sweet smoked Spanish paprika, 1 tsp black pepper, 1 tsp oregano, 3-4 cloves garlic, 1½ tsp salt, 3 large eggs beaten, ½ cup bread crumbs, 3 hard-boiled eggs
- Let the meatloaf rest in the refrigerator wrapped in plastic wrap or something for about 2 hours.
- Now heat a large frying pan on high heat till really hot, lower to medium-high, kinda high but not super high, add a generous amount of olive oil in a large frying pan allow to heat till it barely smokes. Brown loaf carefully on all sides.½ cup olive oil
- When well browned set aside for later use.
- In the same pan start forming your sauce. Sautee onions and bell peppers until onion is translucent, about 5-7 minutes on medium-high heat. Then add garlic and sautee until fragrant for another 1-2 minutes. Deglaze with wine, add tomato sauce, water, salt, cumin, and bay leaves bring to a boil.1 red bell pepper, 1 onion, 6-8 cloves garlic, 8 oz tomato sauce, ½ cup dry white wine, 1- 2 cup water, salt, 1 tsp cumin, 2 bay leaves, ⅓ tsp black pepper
- Throw sauce in a deep pot and bring back to boil, add the browned meatloaf and spoon over the sauce. When the sauce is boiling cover and simmer on low for about 25 minutes.
- Flip the loaf carefully to the other side spoon sauce over, simmer for an additional 25 minutes.⅓ cup sweet peas
- Transfer the loaf to a large plate and spoon on the peas and minced cilantro, and slice and serve. The remaining sauce is used to spoon over individual slices.
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