Embutido Filipino Style Meatloaf Recipes

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 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 (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.

EMBUTIDO (FILIPINO MEATLOAF)

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.

EMBUTIDO

Steps:

• Combine all ingredients in a bowl.
• Mix thoroughly.
• Roll mixture in foil and steam for 1 hour.
• Let cool.
• Chill for 4 hours or overnight.
• Slice diagonally.

FILIPINO EMBUTIDO

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.