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Marisel Salazar’s Pulpeta
Marisel Salazar’s Pulpeta
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
220 minutes
Marisel's Thanksgiving tradition fuses Cuban and American flavors with a crispy fried meatloaf called Pulpeta.
Ingredients:
  • 1 pound 80/20 ground beef
  • 1 pound ground pork
  • 2 cups seasoned breadcrumbs, divided
  • 4 large eggs, beaten and divided
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground smoked paprika
  • 1/2 teaspoon ground oregano
  • 3 large hardboiled eggs , peeled
  • 1/2 cup extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, destemmed, seeded, and chopped
  • 1 yellow onion, finely chopped
  • 1 cup dry white wine
  • 1 (15 ounce) can tomato sauce
  • 16 manzanilla olives, diced
Instructions:
  • Prepare parchment paper or foil for wrapping the meatloaf by setting aside a 15x12 inch piece. Leave it ready for later refrigeration.
  • Combine ground beef and pork in a large bowl and mix with your hands or a wooden spoon. Add 1 cup of breadcrumbs, half of the beaten eggs, salt, pepper, paprika, and oregano. Knead the mixture until well combined.
  • Form the meatloaf mixture into a loaf shape measuring approximately 8 inches in length, 4 inches in width, and 2 inches in height on a piece of parchment or foil.
  • Make a shallow trough in the center of the meatloaf and place the cooked and peeled whole hardboiled eggs end to end in a line. Cover the eggs with meat, ensuring they are completely surrounded, and reshape into a loaf.
  • Chill the meatloaf: Wrap the meatloaf snugly in parchment paper or foil and refrigerate for at least one hour.
  • Create a dredging station by spreading the leftover breadcrumbs on a large plate and pouring the leftover beaten eggs into a large glass rectangular pan.
  • Prepare the meatloaf for baking: Take the chilled meatloaf out, coat it evenly in beaten eggs, allowing any extra to drip off, then cover it completely with breadcrumbs, repeating the process for a double coating.
  • Sear the meatloaf: In a 12-inch skillet over medium-high heat, warm 1/4 cup of olive oil. Sear the meatloaf on all sides until a golden brown crust forms, about 1-2 minutes per side. Use tongs and a fish spatula to gently turn the meatloaf as needed. Remove from heat when done.
  • Prepare the braising sauce for the meatloaf: In a heavy-bottomed Dutch oven over medium heat, warm the remaining 1/4 cup of olive oil. Add garlic, peppers, and onions, and sauté until soft, about 5 to 7 minutes. Transfer the cooked vegetables to a small plate. Deglaze the pot by pouring in the wine, scraping the bottom with a wooden spoon as it boils, releasing any browned bits. Add tomato sauce, olives, and the cooked vegetables back into the pot. Gently nestle the seared meatloaf into the sauce using tongs and a metal spatula, if necessary. Reduce heat to low.
  • Simmer the meatloaf in the sauce, covering it and cooking over low heat for 45 minutes to 1 hour. Baste the meatloaf with the sauce every 10 minutes while it cooks until a meat thermometer inserted into the center reads 160°F or 70°C.
  • Let the meatloaf rest: Gently transfer the meatloaf to a serving platter, then allow it to rest. Slice into 1 1/2-inch slices and drizzle with sauce if desired. Serve and enjoy!

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