Memories of a Cuban Kitchen/Mary Urrutia Randelman 1992

Stuffed Meatloaf (Pulpeta)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 to 10


INGREDIENTS:
1-1/2 pounds ground round 1/2 pound ground lean pork 1/2 pound ground ham
1 tablespoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano
2 cloves garlic, finely chopped 2 teaspoons Worcestershire sauce 4 large eggs, lightly beaten
2 cups cracker meal or fine plain bread crumbs 4 large eggs, hard-boiled 1/2 cup vegetable or peanut oil
1 large onion, thinly sliced 2 bay leaves 1/2 cup dry sherry
1 cup water or Cuban Beef Stock



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.

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