Pulpeta

Pulpeta (Cuban Stuffed Meatloaf)

A classic Cuban comfort dish: a seasoned ground-pork and ham loaf wrapped around a soft center of hard-boiled eggs and cheese, baked in a savory tomato sauce. It is traditionally served with white rice and simple boiled cassava or potatoes.

Prep

25 min

Cook

60 min

Total

85 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •900 g (2 lb) ground pork, moderately fatty, about 20% fat
• •150 g (5¼ oz) cooked ham, finely chopped, or substitute bacon/pancetta if ham is unavailable
• •120 g (4¼ oz) breadcrumbs, plain, soft white
• •120 ml (½ cup) whole milk
• •2 whole large eggs, raw, for binding the meat mixture
• •4 whole large eggs, hard-boiled and peeled, for the filling
• •150 g (5¼ oz) white melting cheese, sliced, queso blanco, mozzarella, or a mild white cheese
• •1 medium white onion, finely diced
• •4 cloves garlic, minced
• •15 g (¼ cup) fresh parsley, chopped
• •10 g (2 tsp) fresh oregano (or 1 tsp dried), Cuban oregano preferred if available
• •10 g (1 tbsp) salt, adjust to taste
• •3 g (1 tsp) black pepper, freshly ground
• •30 ml (2 tbsp) olive oil, for the sauce
• •1 medium white onion, thinly sliced, for the sauce
• •4 cloves garlic, minced, for the sauce
• •400 g (14 oz) crushed or pureed tomatoes, canned plain crushed tomatoes
• •120 ml (½ cup) tomato sauce or passata
• •30 ml (2 tbsp) white wine or dry sherry (optional), traditional Cuban versions often omit
• •5 g (1 tsp) sugar, to balance acidity
• •1 bay leaf bay leaf
• •120 ml (½ cup) water or low-sodium beef stock

Steps

1. 1 Preheat the oven to 180°C (350°F). Lightly grease a loaf pan or a roasting dish large enough to hold the rolled meatloaf.
2. 2 Boil the 4 filling eggs: place them in a saucepan, cover with cold water, bring to a boil, then cook 9 minutes. Cool in ice water, peel, and pat dry. Slice the cheese into 4 thick slices.
3. 3 Soften the breadcrumbs in the milk for 5 minutes, then squeeze out excess milk so the mixture is damp but not soggy.
4. 4 In a large bowl, combine the ground pork, chopped ham, soaked breadcrumbs, raw eggs, diced onion, garlic, parsley, oregano, salt, and pepper. Mix by hand just until evenly blended; do not overwork or the loaf will be dense.
5. 5 Lay a large piece of plastic wrap or parchment on the counter. Press the meat mixture into a rectangle about 30 x 25 cm (12 x 10 in) and roughly 2 cm (¾ in) thick.
6. 6 Arrange the 4 peeled hard-boiled eggs in a line down the center, end to end. Place the cheese slices on top of and around the eggs.
7. 7 Using the plastic wrap to help, roll the meat rectangle tightly around the filling to form a log. Pinch the seam and the ends firmly to seal the filling inside. Transfer seam-side down to the prepared pan.
8. 8 Make the sauce: heat the olive oil in a saucepan over medium heat. Add the sliced onion and cook 5-7 minutes until softened and lightly golden. Stir in the garlic for 30 seconds.
9. 9 Add the crushed tomatoes, tomato sauce, wine if using, sugar, bay leaf, and water or stock. Season with salt and pepper. Simmer 10 minutes, then taste and adjust salt and sugar.
10. 10 Pour the hot sauce evenly over and around the meatloaf in the baking dish. Cover the dish tightly with foil.
11. 11 Bake covered for 45 minutes. Remove the foil and bake a further 15 minutes to let the top brown slightly. The internal temperature at the center of the loaf must reach 74°C (165°F) on an instant-read thermometer — this is the safe doneness for ground pork.
12. 12 Rest the pulpeta for 10-15 minutes before slicing so the juices redistribute and the filling holds together. Slice into thick rounds about 2 cm (¾ in) thick, spoon the pan sauce over each serving, and serve with white rice and boiled cassava, potatoes, or a simple salad.
13. 13 Storage: refrigerate leftovers in the sauce, covered, for up to 3 days. Pulpeta also reheats well: warm gently in a covered pan over low heat with a splash of water.