Pulpeta (Cuban meatloaves)

20 Feb

‘Cubanized’ this recipe and then baked it some more in a sauce modified from this recipe. You can totally do this recipe in steps over a day or two as your time allows – it really is not very pressing and pretty easy.

Makes 8 mini loaves
Total baking time – 1 hr 30 min

3 Tbsp olive oil
1 small white onion, finely chopped
1/2 green bell pepper, finely chopped
1/2 lb carrots, finely chopped
2 15-ounce can black beans, drained and rinsed
6 garlic cloves, minced
1/4 cup soy sauce
2 teaspoon dried oregano
1 tsp cumin
1 cup breadcrumbs + 1 more cup for breading
1 cup vital wheat gluten
1/2 cup water

Heat oil in a pan. Sauté onion, carrots, bell pepper and garlic until soft. Set aside and let cool completely.

Preheat the oven to 375 degrees. Smash the beans with the cooled veggies (if the ingredients aren’t totally cooled, the gluten will get stringy and too chewy). Add the remaining ingredients, except the extra breadcrumbs for breading, and squish/mix/knead until it’s a uniform ball.

Divide the ball into 8 equal pieces. Shape each piece into a small, rectangular-cube type loaf. Bread each loaf with remaining bread crumbs. Place on a spray-greased baking sheet.

Bake for 1 hour, turning every 15 minutes to brown all four sides. While loaves are baking, prepare the sauce.

1 Tbsp olive oil
2 onions, minced
1/2 green bell pepper, minced
6 cloves garlic, minced
2-14.5 oz cans petite diced tomatoes
1-14.5 oz can tomato sauce
1 cup white wine
1/4 cup sugar
1/2 tsp salt

Saute the veggies in the oil until soft. Add the remaining ingredients and simmer about 10 minutes. Place the loaves in a 13x9ish baking dish and pour the sauce on top. Bake uncovered another 30 minutes. Enjoy.


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