Is That The Best Cuban Meatloaf Recipe You Can Do?

Eat to live, don’t live to eat. — Benjamin Franklin

Marisel Salazar’s Cuban meatloaf, also known as Pulpeta, is a delicious and unique dish that encapsulates her Cuban heritage. This fried Cuban meatloaf is not your typical meatloaf; it is fried on the stovetop and then simmered to perfection in a flavorful tomato sofrito sauce. The addition of a hard-boiled egg in the center makes it a delightful surprise with every slice.

Whether you’re a connoisseur of Cuban cuisine or looking to try something new and exciting, this recipe is sure to impress. The combination of ground beef, ground pork, and a blend of herbs and spices gives Pulpeta a rich and savory flavor that will delight your taste buds.

Cuban Meatloaf Recipe

Prep Time: 10 mins Cook Time: 90 mins Total Time: 3 hrs 40 mins Servings: 6 to 8

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 oregano
• 3 large hard-boiled 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

1. Prep Parchment Paper or Foil: Set aside a piece of parchment paper or foil for wrapping and refrigerating the meatloaf later. It should be 15 inches wide and 12 inches long.
2. Season the Ground Beef and Pork: In a large bowl, combine the ground beef and pork with 1 cup of breadcrumbs, half of the beaten eggs, salt, pepper, paprika, and oregano. Mix thoroughly until combined.
3. Shape the Meatloaf: Shape the spiced meat into a loaf about 8 inches long by 4 inches wide and 2 inches tall on the prepared parchment paper or foil.
4. Place the Hard-Boiled Eggs in the Meatloaf: Create a shallow lengthwise trough in the center of the loaf and place the hard-boiled eggs end to end in a line. Mold the meat over the eggs, covering them completely, and shape it back into a loaf.
5. Wrap and Refrigerate the Meatloaf: Wrap the meatloaf in the parchment paper or foil and refrigerate for at least an hour.
6. Set Up a Dredging Station: Place the remaining breadcrumbs on a large plate and the remaining beaten eggs in a large glass rectangular pan.
7. Coat the Meatloaf in Egg and Breadcrumbs: Remove the loaf from the refrigerator and roll it in the beaten eggs and then the breadcrumbs. Repeat the process to double coat the meatloaf.
8. Brown the Meatloaf: Heat 1/4 cup of olive oil in a 12-inch skillet over medium-high heat and brown the meatloaf on all sides until golden brown, about 1–2 minutes per side. Use tongs and a fish spatula to turn the meatloaf gently.
9. Make the Braising Sauce: In a heavy-bottomed Dutch oven over medium heat, add the remaining 1/4 cup olive oil, garlic, peppers, and onions. Cook until soft, then remove the vegetables from the pot and deglaze with wine. Add the tomato sauce and olives, and return the vegetables to the pot. Carefully place the seared meatloaf into the sauce and reduce the heat to low.
10. Cook the Meatloaf in Simmering Sauce: Cover and simmer over low heat for 45 minutes to 1 hour, spooning the sauce over the meatlo

Wine Pairing:

Pair this flavorful Cuban meatloaf with a glass of red wine, such as a medium-bodied Pinot Noir. The fruity and slightly spicy notes of the Pinot Noir will complement the savory flavors of the meatloaf beautifully. Consider choosing a bottle from the Willamette Valley in Oregon, such as the 2018 Domaine Serene Evenstad Reserve Pinot Noir, to elevate your dining experience.

Bon Appetit

If your Cuban meatloaf hasn’t ended up as a bland, dense brick reminiscent of a culinary relic from a forgotten era, then you’re ahead of the game. Fancy more forays into the unpredictable world of meat and spices? Press that subscribe button for a gallery of gastronomic gambles. And if you believe you’ve got the magic touch that can elevate this meatloaf from merely edible to a Cuban sensation, please, enlighten us in the comments. Or, consider the possibility that you’ve achieved the pinnacle of meatloaf mastery and quietly relish in your accomplishment.