Recipe for Embutido (Filipino Meatloaf)

I have this recipe for Embutido (Filipino Meatloaf) that I’ve used for years. It’s easy to assemble, and easy to cook, and can be enjoyed cold. This freezes pretty well too, so if you’re one to cook meals ahead, you might want to add this to your menu.

I know I got this online about 10 years ago but I’ve forgotten the exact site. I’ve also made a few changes to the original recipe. I have 2 versions of this: one for ordinary days (otherwise known as the egg-free embutido) and one for fiestas (quite a special one, actually).

Simple Embutido

Ingredients:

1 lb ground pork
big handful of baby carrots, chopped
1/2 large onion, chopped
2 tablespoons pickle relish
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup raisins
1 egg (or egg substitute)
1 teaspoon to 1 tablespoon flour

Pre-heat the oven to 350 F. In a large bowl, mix all ingredients except for the flour. Add the flour if the mixture seems to be too wet. Divide the mixture into two. Spread 1/2 of the mixture on wax paper, to make a rectangle about 1/4 inch thick. Roll the mixture into a log, patting down the seam. Wrap the log with the wax paper. Wrap again with foil. Make another log with the other half of the mixture. Bake in the 350F oven for 1 hour and 15 minutes. Cool before slicing and serving. To freeze, do not remove the foil wrapper. After cooling, put it in a Ziplock bag and then freeze.

Time-saving tip: Use a mini-chopper to quickly chop up the carrots and onions.

***

Special Embutido

In addition to the ingredients above, you need:

1 can Vienna sausage, sliced lengthwise
3 hard-boiled eggs, peeled and sliced into pieces lengthwise

Except for the sausage, eggs, and raisins, mix the rest of the ingredients as above. Divide the mixture into two and spread on wax paper. Arrange half of the sausage pieces, eggs and raisins on top of the mixture. Roll carefully into a log, tucking in the seams and ends to keep the sausage/eggs/raisins inside. Wrap in wax paper and foil. Repeat with the other half of the mixture. Bake at 350F for 1 hour and 15 minutes. When this special embutido is sliced, the egg/sausage/raisins make a nice combination in the middle of the log.

Enjoy with rice and ketchup (the Filipino kind, if you have it!).

image: Personal collection M.Macalincag ©2009