PULPETA: THE CUBAN MEATLOAF

We recently had a meatloaf cook off at my home. They were all delightful. I thought I would share the recipe for the one I made. A Pulpeta: The Cuban Meatloaf. I found it on Meatloaf recipes around the world. Of course, I took liberties.

No need to heat the oven. You'll need a deep pot.

Pulpeta: The Cuban Meatloaf

Ingredients:
1  lbs Ground beef
1 lbs Hot sausage
2 eggs 

2 cups plain breadcrumbs (1/2 cup for meatloaf mixture, and 1 1/2 cups for the breading)
6 mozzarella string cheese sticks 1 large onions1/2 green pepper6 cloves garlic1/4 cup and 3 tbsp. extra virgin olive oil
1 small can tomato sauce
1 can petite diced tomatoes2 tbsp. ketchup2 cups dry white wine1 tbsp. garlic powder1 bay leaf

Season to taste.

Mix the meat, eggs, garlic powder and 1/2 cup breadcrumbs. On a board roll together and spread out like a giant oblong burger patty. Then lay the 6 string cheese in the center. Fold the sides and ends over until the cheese snug inside. Make sure there are no seams.  

In a oblong baking pan or Tupperware container of the same size. Pour the rest of the bread cubs in it. Place the meatloaf on top and roll (carefully) until it's coated. 

In the pot add 1/4 cup oil and heat on medium. Place (carefully) the loaf in and brown, then turn and brown. About 5 minutes on each side, then remove to a cooking board. 

Add the rest of the oil and add chipped, onion, pepper, garlic and saute  until tender. Add wine, tomatoes, and ketchup and bay leaf. Cook for 10 minutes, then carefully place in the mixture and cook on medium for 40 minutes. DO NOT TURN DOWN. Even though you may be worried it will break down in the sauce, it won't. If you do not cook it properly it will not get done. It will boil that is okay.

I use an extra wide spatula to remove the loaf from the sauce. Scoop the sauce up and pour over the loaf. Serve with mashed potatoes and gravy. 

Enjoy. It pairs well with a Bordeaux or Cabernet Sauvignon.