‘CAUL’ – Pulpetun – Maltese MEATLOAF

Method as per ( mum ) Antoinette Bowman

Ingredients:

  • I Caul skin wrap– Beef or Pork (similar to netted tissue)
  • Stuffing:
  • 200 grams Beef
  • 200 grams Pork
  • 100 grams fried Liver
  • 2 slices of cooked ham
  • 1 Onion – chopped
  • 2 medium size Tomatoes – chopped
  • 2 tbsp Parsley – chopped
  • 3 Eggs – beaten
  • 1 Egg – hard boiled
  • ______________________________
  • 5 Large Potatoes – peeled and sliced
  • 1 large Onion – sliced
  • ¼ cup Vegetable Oil

Method:

  1. Mince together: Beef, Pork, cooked ham, fried liver
  2. Fry one chopped onion, then add 2 chopped tomatoes, salt and pepper and chopped parsley. Add the meat and cook for 15 minutes
  3. Let cook and mix with 3 beaten eggs, and 1 chopped boiled egg
  4. Put the mixture in a Coul carefully, and roll it into a long loaf shape
  5. Put Coul in a metal or glass tray with sliced Potatoes, sliced Onions,  and Oil. You can add other Vegetables to the tray.
  6. Cook in oven on 350 degrees till potatoes are done and Caul is solid (like a meatloaf).

This hearty meal is suitable for the winter season, added by vegetables and maybe a side Soup dish.