Pulpeta - Cuban Meatloaf

     This Cuban recipe, called pulpeta, is akin to meatloaf but with some great flavors not found in the traditional American version. It also keeps from getting too dry by the long slow braise instead of being baked.  This recipe, by way of My Big Fat Cuban Family, is a great way to try this Cuban specialty. 

1 lb. ground beef
1/2 lb. ground pork
2 small cans deviled ham
1 1/2 c. panko
1 egg, beaten
2 hard boiled eggs
1 1/2 tsp. Adobo seasoning
1/2 tsp. black pepper
1 tsp. hot paprika
1/2 tsp. oregano

1 onion, chopped
1/2 bell pepper, chopped
4 cloves garlic, minced
2 (8 oz. ) cans tomato sauce
1 small jar pimentos, diced
1 bay leaf
1 can sweet peas
1 c. chicken broth
2 Tbsp. apple cider vinegar
1/4 c. olive oil

Combine the ground beef, pork, cans of deviled ham, half a cup of panko, 1 raw egg, adobo, pepper, paprika, and oregano. Mix well to combine. Shape in to an oblong log. Shape two holes in the meatloaf and fill with the hard boiled eggs, shape the meat back over the eggs and shape back in to the oblong shape. Place in the fridge for 2 hours. 

Heat the oil in a large pan. Add the meatloaf and sear on four sides. Gently remove from the pan and set aside to keep warm. Add the onion and bell pepper to the pans and sauté until tender. Add the garlic and pimentos and cook for 30 seconds. Add the vinegar and cook on high until the vinegar is almost gone. Add the tomato sauce, chicken broth, bay leaf, and peas. Place the seared meatloaf back in the pan and spoon some sauce over the top. Place the lid on top and simmer for 45 minutes, basting every 15 minutes. 

Remove the lid from the pan and remove from the heat. Allow to stand for 10 minutes before slicing. 


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