Cuban Meat Loaf Pulpeta Recipe 15

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15-MINUTE MEATLOAF MELTS



15-Minute Meatloaf Melts image

Satisfy your meat loaf craving in just 15 minutes by making thin patties and broiling them. These quick and comforting sandwiches have all the elements of a blue plate special-meat loaf, potatoes (in the form of a potato bun) and green beans. They're terrific just the way they are, but adding a couple strips of leftover bacon to each sandwich would be great too!

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

1 shallot
1 pound meat loaf mix or ground beef
1/2 cup plain breadcrumbs
1/3 cup ketchup
1 large egg, lightly beaten
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 slices provolone or Swiss cheese
1-pound bag frozen cut green beans
2 tablespoons unsalted butter
4 potato hamburger buns, split
3 tablespoons mayonnaise
4 lettuce leaves

Steps:

  • Preheat the broiler.
  • Grate the shallot over a large bowl. Add the meat loaf mix, breadcrumbs, half the ketchup, egg, Worcestershire sauce, 1 teaspoon salt and several grinds of pepper. Use your hands to thoroughly combine the mixture, then divide it into 4 equal balls and shape each into a patty a little less than 1/2 inch thick. Arrange on a baking sheet and broil until the tops of the patties begin to firm up and brown, 3 to 4 minutes. Flip the patties with a metal spatula and continue to broil until cooked through, 2 to 3 minutes more.
  • Brush each patty with some of the remaining ketchup and top each with a slice of cheese. Continue to broil until the cheese melts, about 30 seconds more.
  • While the patties broil, put the green beans, butter, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a medium microwave-safe bowl. Cover and microwave until hot, 4 to 5 minutes.
  • Open the buns and spread the cut sides with mayonnaise. Place a lettuce leaf and patty in each. Serve each sandwich with a small bowl of green beans.

CUBAN-STYLE BREAD



Cuban-Style Bread image

Provided by Food Network

Categories     appetizer

Time 3h5m

Yield 3 to 4 loaves

Number Of Ingredients 8

1 pint ice water
1 tablespoon salt
1 tablespoon sugar
1 ounce shortening (lard or vegetable)
1 ounce (4 packets) dry yeast
1 1/2 pounds flour, plus more if necessary
Oil, for coating
Palmetto leaves, for creating a seam (unbleached or colored shoe strings can be used)

Steps:

  • In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.
  • Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.
  • Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.
  • Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.
  • Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.
  • Let the dough rise, leaf side down, for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake loaves until they are golden brown, about 30 minutes.

CARNE FIAMBRE (CUBAN MEAT ROLL)



Carne Fiambre (Cuban Meat Roll) image

Carne fiambre - Cuban meat roll. Serve with crackers.

Provided by celia

Categories     Cuban Recipes

Time 3h30m

Yield 6

Number Of Ingredients 6

1 pound ground pork
½ pound ground ham
4 large eggs
1 ⅜ cups dry bread crumbs
1 pinch ground nutmeg, or to taste
ground black pepper to taste

Steps:

  • Mix pork, ham, eggs, bread crumbs, nutmeg, and pepper together in a bowl. Roll into a cylinder that is about 2 inches in diameter.
  • Wrap cylinder in wax paper or cheesecloth and tie with string.
  • Boil enough salted water in a pot to cover meat roll; add meat and cook at a steady boil until pork is no longer pink, about 1 hour. Remove meat from heat and let cool, about 20 minutes. Wrap in plastic wrap and refrigerate until chilled, about 2 hours. Slice thin.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 18.2 g, Cholesterol 194.2 mg, Fat 22.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.9 g, Sodium 751.7 mg, Sugar 1.8 g

CHEF JOHN'S CUBAN BREAD



Chef John's Cuban Bread image

I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 12h15m

Yield 12

Number Of Ingredients 11

½ teaspoon active dry yeast
½ cup warm water
½ cup flour
1 package active dry yeast
2 teaspoons white sugar
¾ cup warm water
3 tablespoons lard
2 teaspoons fine salt
3 cups all-purpose flour, or as needed - divided
1 tablespoon cornmeal
Water to spray tops of loaves

Steps:

  • Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
  • Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
  • Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
  • Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
  • Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
  • Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
  • Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 29.4 g, Cholesterol 3 mg, Fat 3.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 389.5 mg, Sugar 0.8 g

15-MINUTE MEAT LOAF



15-Minute Meat Loaf image

I combined a few great-tasting meatloaf recipes to create this flavorful 15-minute version, which my husband loves. And because it's made in the microwave, the entree is perfect for busy nights. For an extra boost, I flavor the meatloaf with onion soup mix.-Deb Thompson, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
5 tablespoons ketchup, divided
2 tablespoons prepared mustard
1/2 cup dry bread crumbs
2 tablespoons onion soup mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1/4 cup sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar

Steps:

  • In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf., Place in a shallow 1-qt. microwave-safe dish. Cover and microwave on high for 10-12 minutes or until no pink remains and a thermometer reads 160°; drain. , Meanwhile in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 2-3 minutes longer or until heated through. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 375 calories, Fat 13g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 960mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

CUBAN MEAT LOAF (PULPETA) RECIPE - (1/5)



Cuban Meat Loaf (Pulpeta) Recipe - (1/5) image

Provided by Francisco

Number Of Ingredients 1

Serves 4-6

Steps:

  • See Dr. Pita

MY MOTHER'S ITALIAN-AMERICAN MEATLOAF



My Mother's Italian-American Meatloaf image

Provided by Michael Lomonaco

Categories     Beef     Pork     Bake     Kid-Friendly     Dinner     Meat     Ground Beef     Veal     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 6

Number Of Ingredients 17

1 pound ground beef
1 pound ground pork
1 pound ground veal
1 cup milk
1 cup bread cubes (3 or 4 slices Italian country bread, crusts removed)
1/2 cup finely grated pecorino Romano
2 tablespoons minced garlic
1 onion, cut into small dice
2 eggs
2 tablespoons dried oregano
1/2 cup chopped flatleaf parsley
Fine sea salt and freshly ground black pepper
Olive oil, for greasing
1 cup canned plum tomatoes, crushed
2 tablespoons tomato paste
1 medium carrot, diced
1 stalk celery, diced

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Put the beef, veal, and pork into a bowl and kneed them together.
  • 3. Pour the milk into a bowl and soak the bread in it, squeezing it into a paste. Add the soaked bread to the bowl with the meat and work them together as though you were kneading dough. Add the cheese, garlic, onion, eggs, oregano, and parsley. Season with salt and pepper and knead again until well incorporated.
  • 4. Oil a large roasting pan with the olive oil. Form the meat mixture into a large loaf in the center of a roasting pan.
  • 5. Stir in the plum tomatoes, tomato paste, and 1 cup water together in a bowl and pour the mixture evenly over the meatloaf. Scatter the carrots and celery in the pan around the loaf.
  • 6. Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 1 1/2 hours. If the loaf begins to look dry while cooking, tent it with aluminum foil. Remove the pan from the oven and let it cool slightly.
  • 7. Slice the meatloaf into servings, put 1 serving on each plate and spoon pan gravy and vegetables over and around the meatloaf.
  • Your Nightly Specials
  • You can make the loaf with beef and veal only, or with just beef.
  • Lay some raw bacon strips over the loaf before baking. (This was one way my mother made her meatloaf extra special.)
  • Add some sautéed mushrooms to the pan during the last 20 minutes of cooking.

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