FILIPINO-STYLE MEATLOAF (EMBUTIDO)
This Filipino-style meatloaf has an egg at its center. Don't waste any of the paprika-tinted delicious juices remaining in the pan-sop them up with rice instead.
Provided by Angela Dimayuga
Categories Bon Appétit Dinner Christmas Christmas Eve Meatloaf Pork Egg Philippines Garlic Parmesan Olive Pickles Raisin Paprika
Yield 8-12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.
- Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus 1 1/2 tsp. Diamond Crystal or 4 1/2 tsp. Morton salt, then mix in pork.
- Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.
- Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°F, 55-70 minutes. Let cool 10 minutes.
- Transfer embutidos to a platter; slice.
- Do Ahead
- Embutidos can be baked 4 days ahead. Let cool, cover and chill.
BAKED EMBUTIDO - FILIPINO STYLE MEATLOAF
Baked Embutido is a Filipino style meatloaf made with ground pork and vegetables. Filled with hard-boiled eggs and sausage at the center, it has raisins, pickles, and cheese. Truly, a meatloaf like no other!
Provided by Mella
Categories Main Course
Number Of Ingredients 19
Steps:
- Grease a 9"x5" loaf pan with oil and line with parchment paper. Preheat oven to 180c/350f.
- Meanwhile, combine onion, carrots, garlic and bell pepper in a bowl. Heat oil in a pan. Saute the vegetables have softened, about 10 minutes. Remove from heat and let it cool completely.
- In a large mixing bowl, combine ground pork, cooked vegetables and the rest of the embutido ingredients. Mix well by hands or a large spoon.
- To assemble, spread half of the meat mixture at the bottom of an oiled loaf pan. Arrange the hard-boiled eggs and sausage in the center (see video). Top with the remaining mixture. Press the meat down and shape evenly.
- In a small bowl, combine all the ingredients for the sauce. Spread on top of the meat mixture and bake for 1 hour. Let it rest for 10 minutes. Transfer to a serving plate and slice into serving pieces. Enjoy!
Nutrition Facts : Carbohydrate 17 g, Protein 27 g, Fat 27 g, SaturatedFat 10 g, TransFat 0.02 g, Cholesterol 175 mg, Sodium 836 mg, Fiber 2 g, Sugar 6 g, Calories 425 kcal, UnsaturatedFat 15 g, ServingSize 1 serving
EMBUTIDO (FILIPINO MEATLOAF)
Like an American meatloaf, this Pinoy pork dish is very easy to prepare and can be made ahead of time especially when expecting company.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together the ground pork, luncheon meat, chorizo de bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form the mixture into 2 logs and wrap with aluminum foil. Place the wrapped logs in a baking dish.
- Bake in the preheated oven for 1 hour.
- Set the meatloaves aside to rest. Carefully drain the drippings from the baking dish into a small saucepan placed over medium heat. Stir the soy sauce and corn flour into the drippings; bring to a boil. Cook the mixture at a boil, stirring continually, until the sauce is thick, 5 to 7 minutes. Unwrap the meatloaves and slice; serve the sauce over sliced meatloaf.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 8.1 g, Cholesterol 178.9 mg, Fat 36.2 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 13.3 g, Sodium 1518.2 mg, Sugar 3.9 g
EMBUTIDO RECIPE (FILIPINO MEATLOAF)
Steps:
- Gather the ingredients.
- In a large bowl, combine the pork, carrot, bell pepper, relish, salt, white pepper, and eggs.
- Stuff the mixture into 2 to 3 empty 14-ounce condensed milk cans (or similar), packing the mixture in tightly, almost to the top, leaving about 1/4-inch clearance space for the mixture to expand while steaming. Cover the tops of the cans tightly with foil.
- Put enough water in a medium saucepan to reach the bottom of a steamer basket. When the water boils, place the cans in the steamer basket, lower the heat to medium-high, cover, and steam until the meat registers 160 F, 45 to 55 minutes (check the water level occasionally and replenish if running low).
- Remove the cans from the steamer basket with oven mitts to a heatproof surface. Let cool for 20 minutes.
- Remove the foil, invert the cans, and tap out the embutido . If they do not release easily, run a knife around the sides of the can.
- Wrap each embutido cylinder tightly and chill for several hours, preferably overnight. This is the secret to making those clean slices. Still-warm embutido will crumble when sliced.
- To serve, unwrap the embutido and cut into 1/2-inch slices, and garnish with ketchup.
Nutrition Facts : Calories 433 kcal, Carbohydrate 12 g, Cholesterol 246 mg, Fiber 1 g, Protein 34 g, SaturatedFat 10 g, Sodium 1460 mg, Sugar 8 g, Fat 27 g, ServingSize 2 servings, UnsaturatedFat 0 g
FILIPINO EMBUTIDO
This recipe for embutido, a festive Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation, is adapted from Emma Phojanakong. She often prepares it as a stuffing for chicken; inspired by that, this recipe features a simple citrus-and-soy-spiked chicken sauce to go alongside. Serve it with watercress and steamed white rice, but it also makes great next-day sandwiches.
Provided by Francis Lam
Categories dinner, main course
Time 2h
Yield 6-8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 300. Put 2 eggs in a saucepan, and cover with cold water. Bring to a boil, cover, turn off heat and let sit for 5 minutes. Remove eggs, and place in cold water to cool, then peel and cut in half lengthwise.
- In a large mixing bowl, beat the remaining 2 eggs, and combine with the cheese, ham, peas, raisins, onion, sausages, relish, ketchup, salt and a few cracks of black pepper. Fold in the ground pork, then mix it with your hands until thoroughly combined and the mixture starts to stick together. Heat a dry frying pan over medium heat, and cook a spoonful of the mixture. Taste the mixture, and add more salt or pepper if needed.
- Line a large baking pan with greased foil, leaving some overhang on all sides. Spread the embutido mixture into a rectangle about 12 by 17 inches. Place the boiled egg halves in a line down one of the long sides of the rectangle. Starting from that edge, lift the foil to roll the meat mixture - with the eggs - over itself, and roll all the way to the other side to form a cylinder (like a jelly roll). Pat the embutido to create a uniform shape, and wrap the foil tightly around it, crimping the ends to seal.
- Place the foil-wrapped embutido in the center of the pan, and place in the oven. After 45 minutes, remove the embutido and turn on the broiler. Unwrap the foil and let embutido rest for 10 minutes, then broil until lightly browned, about 3 minutes. Let rest 3 minutes, then slice.
- While the embutido is roasting, set a small saucepan over medium-high heat and combine 3 tablespoons calamansi juice, soy sauce and broth. Simmer until reduced by half. Thoroughly combine the cornstarch with the remaining calamansi juice and whisk into the sauce. Bring to a boil, and when it is thickened, remove from heat. When embutido is cooked, reheat sauce over medium heat until steaming, then whisk in butter, one chunk at a time, to emulsify.
- Serve embutido on a platter with watercress and sauce, with steamed white rice on the side.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 31 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 14 grams, Sodium 975 milligrams, Sugar 10 grams, TransFat 0 grams
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