Pulpeta - Cuban meatloaf

Pulpeta is a fried Cuban meatloaf — but it’s also so much more than that. The main difference is that rather than being baked and glazed like most meatloaves, it is fried on the stove top, then simmered in sofrito to finish.

Slice into the loaf, and the cross-section of a hard-boiled egg is revealed, a sort of culinary unboxing. Since it is a dish traditionally served with mashed potatoes, it was a seamless fit at your table. Pulpeta is a delicious and unique dish that is perfect for any holiday gathering. If you’re looking for something different to add to your Thanksgiving feast, look no further than Pulpeta!

3 hard boiled eggs

2 large eggs

1/2 lb ground beef

1/2 lb ground pork

1 can of devil’s ham

1 tsp salt

1 tsp Conchita Adobo All-Purpose Seasoning

1/4 tsp freshly ground pepper

1/4 red onion minced, grated or passed through the food processor

1 tbsp mustard

3/4 cup panko

1 tbsp Conchita Extra Virgin Olive Oil

1 can Conchita Spanish Sofrito Seasoning


To boil three eggs, heat water and when it boils, place the eggs carefully into the water, using a slotted spoon. Cook them for 8 minutes and remove them with the slotted spoon, placing them in a container with water and about 4-5 pieces of ice. Leave them there for a couple of minutes and then remove the shell.

Preheat oven to 375⁰F (190⁰C).

Join the meats and the devil’s ham with a spatula. Incorporate the salt, the Conchita Adobo, the pepper, the onion and the mustard. Add the two eggs and the panko. Mix everything well with clean hands.

Shape the dough into a cylinder on a board or large plate. Flatten it, place the 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.

Using a baking dish greased with the olive oil, 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 160⁰F (71⁰C).

When finished, let it cool for at least 15 minutes so it doesn’t break when you slice it.

It can also be eaten cold in the following three days. It is an exquisite dish for parties.

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