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Stuffed Meat Loaf- Pulpeta     
by The Chef

Pulpeta               Serves: 8  

Notes: The Cuban version of meat loaf

1 - In a large bowl, combine the beef, pork, ham, salt, pepper, oregano, garlic, and Worcestershire sauce, and mix well. Add half the beaten eggs and 1 to 1-1/2 cups of the cracker meal and continue mixing (the best way is to use your bare hands) until the mixture is well blended, adding a bit more cracker meal if it is sticky.

2 - Shape the meat into two flat rectangles about 10 inches by 4 inches. Place 2 of the hard-boiled eggs in the center of each rectangle, bring the edges of the meat up to enclose the eggs, and shape into 2 cylindrical loaves. Roll each loaf in the remaining cracker meal, brush it with the remaining beaten eggs, and roll again in the cracker meal.

3 - In a heavy-bottomed casserole that will fit the loaves comfortably, heat the oil over medium heat until fragrant, then brown the loaves one at a time on all sides, turning very gently. Set the loaves aside.
4 - In the same casserole, over low heat, cook the onion, stirring until golden, 4 to 5 minutes. Add the loaves, bay leaves, sherry, and water, rasie the heat to high, and bring to a boil. Cover, and simmer over low heat 40 to 45 minutes, turning the loaves once.

5 - Remove the bay leaves from the sauce. Transfer the loaves to a platter, and allow to rest 5 minutes before slicing 1/4 inch thick. Serve hot, accompanied by the hot sauce. Or allow the loaves to cool to room temperature, then refrigerate and serve cold in sandwiches or accompanied by saltine crackers.


1 1/2 lb. ground beef
1/2 lb. ground lean pork
1/2 lb. ground ham or you can use a small can of deviled ham
1 tbsp.salt
1 tsp ground pepper
1 tsp dried oregano
2 cloves - garlic, crushed
2 tsp. Worcestershire sauce
4 large eggs, lightly beaten
2 cups cracker meal
4 eggs, hard boiled
1/2 cup olive oil
2 bay leaves
1 cup dry white wine
1 cup water or Cuban beef stock

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