Pulpeta?

Felines&Fuzzbutts said:

Anyone have an EXCELLENT T & T recipe for pulpeta (Cuban meatloaf)? I
tried a recipe from the net the other night, and while it was pretty
good, I don't understand all the hullabaloo that I've heard.

The recipe made a lot, so I'm still eating leftovers... 🙂 Maybe I
need to make sammiches.

Of course you should make sandwiches. Whether it's anglo-style meat
loaf or purpeta or carne fria, meat loaf is better in sandwiches than
it is as a dinner entree. imho.

I don't have a tried and true (I'm guessing that's what T&T means)
recipe, but I distinctly recall that is has beef and pork and ham all
ground together. -aem

Quoted message said:

I don't have a tried and true (I'm guessing that's what T&T means)
recipe, but I distinctly recall that is has beef and pork and ham all
ground together. -aem

Yes, that's what T & T means. Sorry; I've been on web cooking groups
too long. I forget that not everyone knows the lingo. 🙂

Yup, that's pulpeta. Three main differences from "standard" american
meatloaf: Pulpeta has hard boiled eggs pushed into the raw ground meat
prior to cooking; it is browned on all sides to create a crunchy
crust; and then, instead of baking in an oven, it's simmered in a
sauce.

Of course, I could use my favorite meatloaf recipe and make the
adaptations...I just wondered if anyone out there has made pulpeta,
and if so, would they share the recipe? I'm trying to find out why
Cuban meatloaf is alleged to be so superior to American.

~Eri