Name: Marisel Salazar’s Pulpeta
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 pound 80/20 ground beef -; 1 pound ground pork -; 2 cups seasoned breadcrumbs, divided -; 4 large eggs, beaten and divided -; 1 teaspoon salt -; 1 teaspoon ground black pepper -; 1 teaspoon ground smoked paprika -; 1/2 teaspoon ground oregano -; 3 large hardboiled eggs , peeled -; 1/2 cup extra virgin olive oil, divided -; 2 cloves garlic, minced -; 1/2 red bell pepper, destemmed, seeded, and chopped -; 1 yellow onion, finely chopped -; 1 cup dry white wine -; 1 (15 ounce) can tomato sauce -; 16 manzanilla olives, diced -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Marisel Salazar’s Pulpeta

1. 1 pound 80/20 ground beef -

2. 1 pound ground pork -

3. 2 cups seasoned breadcrumbs, divided -

4. 4 large eggs, beaten and divided -

5. 1 teaspoon salt -

6. 1 teaspoon ground black pepper -

7. 1 teaspoon ground smoked paprika -

8. 1/2 teaspoon ground oregano -

9. 3 large hardboiled eggs , peeled -

10. 1/2 cup extra virgin olive oil, divided -

11. 2 cloves garlic, minced -

12. 1/2 red bell pepper, destemmed, seeded, and chopped -

13. 1 yellow onion, finely chopped -

14. 1 cup dry white wine -

15. 1 (15 ounce) can tomato sauce -

16. 16 manzanilla olives, diced -

How to cook deliciously - Marisel Salazar’s Pulpeta

1. Stage

Prep parchment paper or foil: Set aside a piece of parchment paper or foil for wrapping and refrigerating the meatloaf later. It should be 15 inches wide and 12 inches long.

2. Stage

Season the ground beef and pork: In a large bowl using your hands or wooden spoon, combine the ground beef and pork. Add 1 cup of breadcrumbs, half the beaten eggs, salt, pepper, paprika, oregano and knead together until thoroughly combined.

3. Stage

Shape the meatloaf: On the piece of parchment or foil, shape the spiced meat into a loaf about 8 inches long by 4 inches wide and 2 inches tall.

4. Stage

Place the hardboiled eggs in the meatloaf: Create a shallow lengthwise trough in the center of the loaf and place the cooked and peeled whole hard boiled eggs end to end in a line. Mold the meat over the eggs, totally covering them, and shape back into a loaf shape.

5. Stage

Wrap and refrigerate the meatloaf: Gently wrap the meatloaf in the parchment paper or foil and refrigerate the loaf for at least an hour.

6. Stage

Set up a dredging station: Place remaining breadcrumbs on a large plate. Place the remaining beaten eggs in a large glass rectangular pan.

7. Stage

Coat the meatloaf in egg and breadcrumbs: Remove the loaf from the refrigerator and unwrap. Gently roll the entire meatloaf in the beaten eggs, let the excess egg drip off, then roll in the breadcrumbs. Repeat by dipping the meatloaf back in the egg, letting any excess drip off and then rolling again in breadcrumbs.

8. Stage

Brown the meatloaf: Set a 12-inch skillet over medium-high heat and heat 1/4 cup of olive oil. Brown the meatloaf on all sides until golden brown and a crust forms, 1-2 minutes per side, using tongs and a fish spatula to gently turn the meatloaf as needed. Remove from heat.

9. Stage

Make the braising sauce for the meatloaf: Set a heavy bottomed Dutch oven over medium heat. Add the remaining 1/4 cup olive oil and then add the garlic, peppers, and onions. Cook until soft for 5 to 7 minutes. Remove thee vegetables from the pot into a small plate or bowl. Deglaze with wine by pouring the wine into the pot and scrape the bottom with a wooden spoon as the liquid comes to a boil and most of the particles are released from the bottom of the pot. Add tomato sauce, olives, and the vegetables back into the pan. Stir to combine. Carefully place the seared meatloaf into the tomato mixture using tongs and a metal spatula, if needed and reduce heat to low.

10. Stage

Cook meatloaf in simmering sauce: Cover and simmer over low heat for 45 minutes to 1 hour. Spoon the sauce over the meat every 10 minutes, as it cooks. The meatloaf is fully cooked when a meat thermometer inserted in the center reads an internal temperature of 160° F or 70°C.

11. Stage

Allow meatloaf to rest before slicing and serving: Remove the meat to a serving platter using tongs and a metal spatula and allow to rest. Slice the meat into about 1 1/2-inch slices. Pour sauce over meat if desired. Serve.