Pulpeta

  • Total Time - 1 hour 45 minutes
  • Prep Time - 30 minutes
  • Cook Time - 1 hour 15 minutes
  • Servings: 6
  • Country: Cuba
Slices of Pulpeta, a meat roll with visible filling of egg and ham, served in a rich tomato sauce.

Pulpeta is a dish that evokes memories of home-cooked dinners and family celebrations in Cuba. Its preparation is a labor of love, starting with seasoning the ground meat and shaping it around a core of hard-boiled eggs and ham. The meatloaf is then braised in a rich, aromatic sauce that infuses it with amazing flavor. It is best served with white rice and boiled potatoes, which are perfect for soaking up the delicious sauce.

Ingredients

For the Meatloaf

  • 900 g ground beef
  • 0.5 cups breadcrumbs
  • 1 egg
  • 0.5 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 to taste salt and black pepper
  • 3 hard-boiled eggs, peeled
  • 4 ham slices
  • 2 tablespoons vegetable oil

For the Sauce

  • 2 tablespoons olive oil
  • 0.5 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 0.5 green bell pepper, finely chopped
  • 400 g canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 0.5 teaspoon cumin powder
  • 1 bay leaf
  • 1 to taste salt and black pepper
  • 1 cup water or beef broth

Instructions

Step 1: Prepare the Meat Mixture and Filling

In a large bowl, combine the ground beef, breadcrumbs, raw egg, chopped onion, and minced garlic. Season generously with salt and black pepper and mix thoroughly with your hands.

Step 2: Shape and Fill the Meatloaf

Lay the meat mixture out onto a piece of aluminum foil or plastic wrap in a rectangular shape. Arrange the ham slices in a single layer in the center of the rectangle. Place the hard-boiled eggs on top of the ham and roll the meat mixture into a tight log, making sure to seal the roll on all sides.

Step 3: Prepare the Sauce and Sear the Meatloaf

In a large pot or Dutch oven over medium heat, heat the olive oil. Add the chopped onion, garlic, and bell pepper and cook for about 5-7 minutes until softened. Stir in the crushed tomatoes, tomato paste, cumin, bay leaf, salt, pepper, and water (or broth). Bring to a simmer, then reduce heat to low.

Meanwhile, in a separate skillet over medium-high heat, heat the vegetable oil. Sear the meatloaf on all sides until golden brown. Carefully transfer the seared meatloaf to the pot with the tomato sauce.

Step 4: Slow-Cook and Serve

Simmer the meatloaf in the sauce, covered, for about 1 hour to 1 hour and 15 minutes, or until the meat is cooked through and the sauce is thick. Baste it with the sauce periodically.

Before serving, let the meatloaf rest for 10 minutes. Slice it into 1-inch thick pieces and serve with rice and potatoes, smothered in the rich sauce.