Filipino Style Meatloaf Embutido Recipes

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.

HOW TO MAKE SPECIAL EMBUTIDO

Steps:

• In a mixing bowl, combine all ingredients except for the hotdogs and hard-boiled eggs. Mix well until blended.
• Grease the aluminum foil with butter.
• Spread about 6 tbsp of the mixture on the aluminum foil. Place some hotdogs and hard-boiled eggs on the top corner of the mixture.
• Roll tightly and wrap in the aluminum foil. Seal by twisting both ends.
• Arrange the embutido rolls in the steamer. Steam for 1 hour.
• Remove the aluminum foil and slice before serving. You can also fry it if you want. Enjoy your special embutido!

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.

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.

BAKED EMBUTIDO - FILIPINO STYLE MEATLOAF

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!

FILIPINO MEATLOAF (EMBUTIDO)

Steps:

• Place bread in a large bowl and pour milk over top, just until pieces are moistened; soak for several minutes. Add ground beef, Vienna sausage, eggs, Cheddar cheese, pickles, bell pepper, raisins, salt, and pepper. Mix together until thoroughly combined.
• Heat a nonstick skillet over medium-high heat. Add 1 to 2 tablespoons of beef mixture to the hot skillet; cook and stir until browned and crumbly, 4 to 6 minutes. Taste and add salt and pepper if necessary.
• Press remaining beef mixture into 2 loaf pans and cover with aluminum foil.
• Fill the water reservoir of a steamer and place loaf pans in the steam tray, using multiple tiers if necessary. Steam meatloaves until no longer pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow loaves to cool to room temperature and then place in the refrigerator for 1 hour.
• Slice loaves into 1/2-inch slices and fry in a hot, nonstick skillet.

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.