Embutido Filipino Meatloaf Recipes

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.

EMBUTIDO RECIPE (FILIPINO - GROUND PORK MEATLOAF)

Steps:

• Put all ingredients, except the last 2, in a large bowl.
• Mix everything together using your hand to make sure that all is well incorporated. Set aside.
• Cut 2 pieces of aluminum foil about 12 inches long each. Take half of the meat mixture and flatten it on of the foil, covering about a half. Don't forget to leave some space at the ends, about 2 inches each side.
• Place the sausages and hard boiled eggs on the middle of the flattened meat.
• Roll the foil so that the meat forms a cylinder or log, locking the sausage and egg in the center. Twist the ends of the foil to lock.
• Steam for 50-60 minutes.

FILIPINO-STYLE MEATLOAF (EMBUTIDO)

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.

EMBUTIDO (FILIPINO-STYLE MEATLOAF)

Steps:

• For the Sweet and Sour Sauce: In a small bowl, whisk together sugar, vinegar, ketchup, salt, and chiles until well combined; set aside.
• For the Embutido: Adjust oven rack to middle position and preheat oven to 375°F (190°C). Grease an 18- by 24-inch sheet of aluminum foil with cooking spray (you can also use two, slightly overlapping 12- by 24-inch sheets of aluminum foil); set aside.
• In a 12-inch cast iron skillet, heat oil over medium-high heat until shimmering. Add garlic, onion, bell pepper, and carrots, and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove from heat and set aside to cool, about 20 minutes.
• In a large bowl, combine pork, cheese, breadcrumbs, eggs, oyster sauce, fish sauce, black pepper, soy sauce, salt, cayenne, and cooled vegetable mixture. Using your hands or a sturdy silicone spatula, mix until thoroughly combined, about 3 minutes.
• On a work surface, position prepared aluminum foil with one longer side lying parallel to the edge of the surface. Transfer meat mixture to center of foil and, using your hands, shape into an 8- by 15-inch rectangle. In the center of the rectangle, place eggs horizontally in a single line. Position sausage links horizontally in a single line directly above eggs, making sure that the eggs and sausage are touching one another.
• Working with the longer side closest to you, lift the edge of the aluminum foil and gently begin to roll the meat (which will release from the foil), folding the meat over the eggs and sausage and enclosing them in the middle of the embutido. Continue rolling, using foil to lift and roll embutido, to form a tight log. Wrap aluminum foil tightly around embutido, then fold in the ends. Wrap embutido with another sheet of aluminum foil, folding in ends.
• Transfer embutido to a wire rack set in a rimmed baking sheet. Bake until juices leak outside of foil and caramelize on baking sheet, and internal temperature registers 165°F (74°C) on an instant-read thermometer, about 1 hour 30 minutes.
• Transfer embutido to a cutting board and set aside until cool enough to handle, about 20 minutes. Using a sharp knife, cut into 1 1/2-inch-thick slices and carefully remove aluminum foil.
• Transfer sliced embutido to a large serving platter. Serve immediately with white rice and sweet and sour sauce alongside.