Filipino Style Meatloaf Embutido Recipes

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EMBUTIDO (FILIPINO MEATLOAF)



Embutido (Filipino Meatloaf) image

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

1 ½ pounds ground pork
1 (12 ounce) container fully cooked luncheon meat (such as SPAM®), sliced thin
2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), sliced thin
2 tablespoons chopped sweet pickle
1 (1.5 ounce) box raisins
3 eggs, beaten
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons soy sauce, or to taste
1 tablespoon cornstarch

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)



Embutido Recipe (Filipino Meatloaf) image

Learn how to make a perfectly-shaped embutido, the Phillippines meatloaf with pork, carrots, peppers and more plus tips for making clean, even slices.

Provided by Connie Veneracion

Categories     Entree     Dinner

Time 13h

Number Of Ingredients 8

2 cups/1/2 kilogram pork (finely ground)
1/4 cup carrot (finely chopped)
1/4 cup bell pepper (finely chopped)
1/4 cup relish (sweet pickle, drained, or 1/4 cup raisins or 1/8 cup sweet pickle relish and 1/8 cup raisins)
2 teaspoons salt (rock)
1 teaspoon white pepper (ground)
3 eggs (lightly beaten)
Garnish: ketchup

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-STYLE MEATLOAF (EMBUTIDO)



Filipino-Style Meatloaf (Embutido) image

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

12 large eggs
2 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons Morton kosher salt; plus more
8 garlic cloves, finely chopped
1 cup grated Parmesan
1 cup panko (Japanese breadcrumbs)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup chopped bread-and-butter pickles
1/2 cup coarsely chopped pitted green olives
1/2 cup raisins
1/4 cup distilled white vinegar
4 1/2 teaspoons hot smoked Spanish paprika
4 1/2 teaspoons paprika
2 teaspoons freshly ground black pepper
3 pounds ground pork
Nonstick vegetable oil spray
1/4 cup ketchup
2 teaspoons Worcestershire sauce

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)



Embutido (Filipino-Style Meatloaf) image

A hearty Filipino-style meatloaf stuffed with hard-boiled eggs and Chinese sausage.

Provided by Yana Gilbuena

Categories     Entree     Dinner     Lunch

Time 2h50m

Yield 8

Number Of Ingredients 26

For the Sweet and Sour Sauce:
1/4 cup plus 2 tablespoons (85g) light brown sugar
3 tablespoons (45ml) cane vinegar (see note)
1 tablespoon (15g) banana ketchup (see note)
1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
2 fresh red or green Thai chiles, stemmed, seeded, and minced (see note)
For the Embutido:
Pan spray, for greasing
1 tablespoon (15ml) vegetable oil
13 medium garlic cloves (65g), minced
1 medium red onion (about 8 ounces; 225g), finely chopped
1 large yellow bell pepper (about 7 ounces; 200g), stemmed, seeded, and finely chopped
2 medium carrots (about 6 ounces; 170g), peeled and grated on large holes of box grater
1 pound (455g) ground pork
6 ounces shredded medium cheddar cheese (1 1/2 cups; 170g)
3 ounces panko breadcrumbs (1 1/4 cups; 85g)
2 large eggs (100g), beaten
2 tablespoons (30ml) oyster sauce
1 tablespoon (15ml) fish sauce
1 teaspoon (3g) freshly ground black pepper
1 teaspoon soy sauce
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/2 teaspoon cayenne pepper
5 large hard-boiled eggs , peeled
2 links (95g) Chinese sausage (see note)
Cooked white rice , for serving

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



Embutido image

This is an adodpted recipe. I will post any revisions after I make it. Embutido is a traditional Filipino-style meatloaf. A terrific ready-to-eat idea that's perfect to take along for lunch or sandwich filling Prep time includes chilling.

Provided by Zaney1

Categories     Pork

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs ground pork
2 eggs, lightly beaten
2 hot dogs, chopped
1 onion, chopped
1 red bell pepper, chopped
1/2 cup sweet pickle relish
1/2 cup tomato sauce
1 cup shredded bread
salt
pepper
soy sauce
1 stalk celery, chopped
2 tablespoons powdered milk (optional)

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.

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