Pulpeta is a fried Cuban meatloaf — and so much more than that name suggests. Unlike the American version, this one is browned on the stovetop and then simmered in sofrito until it's tender all the way through. Slice into it, and you'll find a halved hard-boiled egg right in the middle — a small surprise that turns dinner into a moment. Served, of course, with mashed potatoes.
Ingredients
• 1 1/2 lbs ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 3 hard-boiled eggs, peeled
• 2 tbsp Conchita Extra Virgin Olive Oil
• 1 can Conchita Spanish Sofrito Seasoning
• Mashed potatoes for serving
How to make it
Preheat oven to 375°F (190°C).
In a large bowl, combine the ground beef, ground pork, breadcrumbs, beaten egg, milk, salt, pepper, and cumin. Mix until well combined.
Shape the dough into a cylinder on a board or large plate. Flatten it, place the hard-boiled eggs in the center, and then carefully roll the meat so that the eggs are covered and remain in the middle of the meatloaf.
Grease a baking dish with the olive oil and place the raw meat in the middle carefully.
Pour the Conchita Spanish Sofrito Seasoning over the pulpeta and bake for 45 minutes or until it reaches a temperature of 160°F (71°C).
Let it rest for 10 minutes before slicing. Serve with mashed potatoes.
