Pulpeta (Cuban Meatloaf)

Pulpeta is a Cuban style meatloaf that is incredibly moist and accompanied by a tomato based sauce. The sauce alone makes pulpeta one of my favorite meals to eat because it combines the flavors of tomato, red and green peppers, onions, garlic, saffron, salt, and green olives that is simply heavenly. Pulpeta goes really well with a side of rice, cornmeal, or bread. My pulpeta recipe derives from the recipes of my mother and Abuela, who are both fantastic cooks, so I am very glad that I can share this recipe with you all. Have fun giving this recipe a try and enjoy!

Pulpeta Recipe 

INGREDIENTS:

For the Meatloaf: 

• 2-3 lbs Ground Beef
• 3/4 of a medium onion, minced
• 1/2 of a medium red pepper, minced
• 1/4 of a medium green pepper, minced
• 1 tablespoon of garlic powder or granulated
• 1 1/2 teaspoon of salt
• 1 packet of sazón con asafran or a 1/2 tablespoon saffron/bijol
• 1 egg

For the Breading:

• 1 cup of plain breadcrumbs
• 1 egg
• 1/4 cup of milk
• Vegetable or corn oil for frying
• pinch of salt 

For the Sauce:

• 1/2 tablespoon of garlic powder or granulated
• 1 teaspoon salt
• 3/4 of a medium onion, minced
• 1/2 of a medium red pepper, minced
• 1/4 of a medium green pepper, minced
• 2 cups and 5 ounces of crushed tomato (3/4 of a 28oz can)
• 1/2 of a 5.75oz jar of green olives and 2 tablespoons of the olive fluid 

TOOLS NEEDED:

• A frying pan
• A deep, large pot to cook the sauce and meatloaf
• A large bowl for the meat mixture
• A food processor
• A medium, 2 inch deep dish for egg and milk mixture
• Large spatulas or forks, a large spoon, and measuring utensils.

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect all the ingredients. Finely mince the onions, red pepper, and green pepper for the meatloaf and sauce in a food processor so that half can be used for each. Make the meatloaf first. In a large mixing bowl add the 2-3 lbs of ground beef, garlic powder, salt, and half of the minced onions, red pepper, and green pepper mixture. Then mix to combined. Next add in one egg beaten, and mix thoroughly. 
2. Separate the meat into 2 or 3 equal portions and form each portion into a log about 7 inches long and 3 inches in diameter (make it resemble a meatloaf). NOTE: You can make the meatloaves smaller or larger. Make them whatever size you want, but keep in mind, larger versions will make it harder to fry later on!
3. Next we are going to coat the pulpetas with the breading. Setup one dish or tray with the plain breadcrumbs, and in another large dish at least two inches deep put one egg, milk, and a pinch of salt and beat the mixture by hand with a fork until well combined. First, take each pulpeta (meatloaf) and coat with breadcrumbs. Allow them to sit for a few minutes. Next, take the pulpetas, one at a time, and dip and roll them in the egg and milk mixture until fully coated on all sides.  Then give the pulpetas a second coating of breadcrumb and place on a plate to let sit while preparing the sauce. 
4. In a large pot, add the crushed tomatoes, remaining minced onion and pepper mixture, sazón con asafran (saffron), salt, and garlic and stir to combined.  Now add in the green olives and olive juice, and mix.  Cover the pot with the lid, then place the pot on the stove, and let the sauce simmer on medium low heat.
5. Next we are going to fry the pulpetas. Add 3/4th of an inch of oil to a large frying pan and heat the oil. Then fry the pulpetas, one at a time, until golden brown. You will need to fry each side for about 20 seconds and carefully turn/rotate the meatloaf until all the sides are fried. For the small ends, oil from the frying pan can be spooned over the smaller sides as the pulpetas can't really be tipped vertically to fry the sides unless they are made much smaller (see the video demonstration for a visual of the frying process). Place the pulpetas on a plate when they are done frying.
6. Now take the pulpetas and add them to the pot where the sauce is being cooked. Laddle some of the sauce over the meatloaves, cover the pot with the lid, and let cook for 15 minutes. Then flip the meatloaves over and let cook for another 15 minutes. Now take a knife and cut the meatloaves into 1 1/2 inch slices (about 6 slices per pulpeta). Then flip the slices downward so the meat has contact with the sauce and laddle or spoon some sauce over the meat (NOTE: If the sauce thickened too much add a 1/4 cup for water or crushed tomato). Let the pulpetas cook for another 30 minutes and then serve.