Pulpeta (Cuban Meatloaf)

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Pulpeta is essentially a cuban meatloaf. What make it unique is that it has a croquetta-like breaded crust. It's a great meal to make, and goes very well with rice and beans!

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PULPETA (CUBAN MEATLOAF)

Time: About 1.5 hours
Makes 6 to 8 servings

Ingredients:

Meatloaf
½ lb. beef
½ lb. pork meat
1 can deviled ham
1 tsp. salt
¼ tsp. pepper
1 onion, grated

1 tbsp. mustard (optional) 

2 eggs

¾ cup cracker meal (approx.)

2 hardboiled eggs (optional)


Breading

1¼ cup craker meal

3 eggs


Cooking

½ cup oil

1 garlic clove

1 onion

1 bay leaf

½ tsp. oregano

1 cup cooking wine (vino seco)

 


Prep:

  • Grate the onion, or blend in a blender or food processor.
  • If you bough your beef and pork in chunks, make sure to grind them well.
  • If you choose to, hard-boil 2 eggs, then peel.
  • If you want to make your own cracker meal, crush or blend saltine crackers into a powder.


Directions:

  • Mix the ground beef, pork and deviled ham well.
  • Add the grated onion, salt, pepper, and 1 tbsp. mustard (optional).
  • Mix in the beaten eggs
  • Add the cracker meal and mix in well until it reaches a thick meatloaf consistency. Feel free to add a little more if it is still too soft.
  • Roll the mixture into a cylinder (if you choose to do so, add the hardboiled eggs in the center and cover well). 
  • Prepare two separate plates with beaten eggs and cracker meal.
  • Coat the meatloaf in the beaten eggs and cracker meal, alternating 2-3 times.
  • In a large pot big enough to fit the pulpeta, heat the oil on medium heat, then cook a crushed garlic clove until browns. Remove the garlic and set aside.
  • Place the pulpeta in the pot and turn it a few times in the oil until it browns all around.
  • Add the onion (cut into rings), bay leaf, oregano, browned garlic, and cooking wine.
  • Bring to low heat and cover pot.
  • Allow to cooking for 40 minutes.
  • Can be served cold or hot.

Notes & Comments:

  • The best way to mix the meat mixture well is to use you hands, just make sure to wash them well beforehand.
  • The hardboiled egg is optional, but it's a great addition. I personally never had it with the egg, but I loved it.
  • It is highly recommend to strain any liquid from the grated onion. I didn't strain and it caused the pulpeta to be really soft and difficult to handle when rolling. 
  • If pulpeta is too soft after rolling into a cylinder, refrigerate it for about 30 minute to allow it it firm up. This well make it much easier to coat in the cracker meal.
  • The cracker coating is what make pulpeta so amazing. You can make more than one cylinder from this recipe. The more you divide the mixture, the more coating you can get. I chose to split this into 2 cylinders, but 4 smaller ones would be perfect for individual servings.
  • Low quality bay leaf tends to be somewhat weak, so feel free to add more if you want.
  • This freezes very well. After coating it, you can wrap in well and freeze it. When ready to serve, allow it to defrost and continue from the cooking step.







    




    



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Receta Original:

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PULPETA

 

½ lb. carne de res

½ lb. carne de puerco

1 latica de jamón del diablo

1 cdta. de sal

¼ cdta. de pimienta

1 cebolla molida

2 huevos

¾ taza de galleta molida (approx.)

2 huevos duros

1¼ taza de galleta molida

3 huevos

½ taza de aceite

1 diente de ajo

1 cebolla

1 hoja de laurel

½ cdta. de orégano

1 taza vino seco

 

        Muela las carnes de res y puerco. Únalas bien con el jamón del diablo. Añada la cebolla molida, sal, pimienta y si lo desea una cucharada de mostaza. Agregue los huevos batido y la galleta molida hasta que tenga consistencia. Póngale los huevos duros en el centro y dele forma de cilindro. Envuélvala dos o tres veces en huevo batido y galleta molida. Caliente el aceite, dore en el un diente de ajo y después eche la pulpeta y vírela varias veces pasa que se dore por todos los lados. Añada la cebolla cortada en ruedas, la hoja de laurel, el orégano y el vino seco. Cocínelo a fuego lento unos 40 minutos. Puede servirla fría o caliente. De 6 o 8 raciones.

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