📝 About This Recipe
Pulpeta is a beloved Cuban treasure, often described as a 'stove-top meatloaf' that hides a delightful surprise of hard-boiled eggs in its center. Unlike its baked American cousin, this version is seared to a golden brown and then simmered in a rich, savory tomato-based creole sauce. It’s a nostalgic masterpiece that perfectly balances the smokiness of Spanish chorizo with the bright, aromatic notes of a traditional Cuban sofrito.
🥗 Ingredients
The Meat Mixture
- 1 pound Ground Beef (80/20 lean-to-fat ratio for moisture)
- 1/2 pound Ground Pork
- 1/2 cup Spanish Chorizo (finely minced)
- 3 pieces Hard-boiled Eggs (peeled)
- 1/2 cup Breadcrumbs (plain or seasoned)
- 2 tablespoons Dry Sherry (Vino Seco) (to soak the breadcrumbs)
- 1 Egg (beaten, used as a binder)
- 4 cloves Garlic (mashed into a paste)
- to taste Salt and Black Pepper
The Creole Sauce (Salsa Criolla)
- 3 tablespoons Olive Oil
- 1 medium Yellow Onion (finely diced)
- 1/2 large Green Bell Pepper (finely diced)
- 8 ounces Tomato Sauce (canned)
- 1 cup Beef Broth
- 1 piece Bay Leaf
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Ground Cumin
For Dredging
- 1/2 cup All-purpose Flour (for coating the loaf)
👨🍳 Instructions
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1
In a small bowl, combine the breadcrumbs with the dry sherry (Vino Seco) and let them soak for 5 minutes until a paste forms.
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2
In a large mixing bowl, combine the ground beef, ground pork, minced chorizo, garlic paste, the soaked breadcrumbs, one beaten egg, salt, and pepper. Use your hands to mix gently until just combined—do not overwork the meat or it will become tough.
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3
Divide the meat mixture into two equal portions. On a piece of parchment paper, flatten one portion into a rectangle about 1 inch thick.
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4
Place the three hard-boiled eggs in a row down the center of the meat rectangle. Place the second portion of meat over the eggs and press the edges firmly to seal, shaping it into a smooth, large log (the 'pulpeta').
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5
Carefully roll the meatloaf in the all-purpose flour until lightly coated on all sides, shaking off any excess. This creates a crust that holds the loaf together.
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6
In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Carefully place the pulpeta in the pan and sear until golden brown on all sides (about 3-4 minutes per side). Use two spatulas to turn it gently to avoid breaking.
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7
Once browned, remove the pulpeta from the pan and set it aside on a plate. In the same pan, add the diced onion and green pepper, sautéing until softened (about 5 minutes).
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8
Stir in the tomato sauce, beef broth, bay leaf, oregano, and cumin. Scrape the bottom of the pan to release all those flavorful browned bits.
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9
Carefully return the pulpeta to the pan, nestling it into the sauce. Bring the liquid to a gentle simmer.
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10
Cover the pan tightly and reduce the heat to low. Simmer for 40-45 minutes, basting the loaf with the sauce every 15 minutes.
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11
Remove the lid and simmer for another 5-10 minutes to allow the sauce to thicken to your desired consistency.
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12
Remove from heat and let the pulpeta rest for at least 10-15 minutes before slicing. This is crucial for the loaf to set so the eggs stay perfectly centered when cut.
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13
Slice into 1-inch thick rounds, revealing the beautiful egg cross-section, and spoon the extra creole sauce generously over the top.
💡 Chef's Tips
For the best flavor, use 'Vino Seco' (Cuban cooking wine) rather than standard sherry if you can find it. If the meat feels too wet to shape, add an extra tablespoon of breadcrumbs. Wet your hands with a little water or oil when shaping the loaf to prevent the meat from sticking to your skin. Ensure the hard-boiled eggs are completely dry before placing them in the meat; moisture can cause the loaf to split during cooking. Leftover pulpeta makes an incredible sandwich the next day—try it on toasted Cuban bread with a smear of mayo.
🍽️ Serving Suggestions
Serve with classic Arroz Blanco (White Rice) to soak up the delicious creole sauce. Pair with Maduros (Sweet Fried Plantains) for a perfect salty-sweet balance. A simple Avocado and Red Onion salad with a lime vinaigrette adds a refreshing crunch. Enjoy with a glass of light-bodied red wine or a cold Cuban-style lager. Finish the meal with a strong Cafecito (Cuban Espresso).