This Cuban meatloaf has a distinct appearance due to the hard boiled egg placed in the center. First pan-seared, then gently simmered in a savory sauce, pulpeta is extremely tender and juicy. The Cuban-American population is very geographically concentrated, with the majority residing in the state of Florida, with large numbers immigrating there between 1960 and 1970.
Recipe Servings: 8
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¾ lb ground beef
- ¼ lb ground pork
- ¼ lb ground ham
- 1 tsp salt
- ¼ tsp ground black pepper
- 2¼ cups cracker crumbs, divided
- 5 eggs, divided
- 1 hard-boiled egg, shelled
- ½ cup oil
- 1 onion in rings plus 3 Tbsp, minced
- 1 cup cheese, shredded
- 1 Tbsp vinegar
- 1 tsp gravy seasoning
- ⅛ tsp oregano
- 1 bay leaf
- ⅛ tsp cumin
- ½ cup tomato sauce
- 1 cup dry wine
- 1 tsp salt
- Fresh parsley, as needed for garnish
Directions
- In a large mixing bowl, combine the meats with salt, pepper, minced onion, cheese, and 3 beaten eggs.
- Add ¾ cup cracker crumbs, mixing well.
- Shape mixture into a cylinder, carefully placing the hard boiled egg in the center.
- Place 2 beaten eggs in one dish, and 1½ cups cracker crumbs in another.
- Dip the meatloaf into first the eggs, then the crackers, repeating 3 times.
- In a large frying pan, heat oil over medium-high heat.
- Add the meatloaf and fry on all sides until browned all over.
- Add the onion rings to the pan and lightly sauté, then add vinegar, gravy seasoning, oregano, bay leaf, cumin, tomato sauce, wine, and salt. Stir well to combine, 1-2 minutes.
- Transfer all to a casserole dish and cook, covered, over low heat for 40 minutes.
- Remove bay leaf then serve hot or cold, garnished with chopped parsley.
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