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Embutido (Filipino Meatloaf)

Embutido (Filipino Meatloaf)

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
lola

lola

Like an American meatloaf, this pork dish is very easy to prepare and can be made ahead of time especially when expecting company.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 1518 mg
  • 61%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven for 1 hour.
  4. 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.
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Reviews

JulieCC
19

JulieCC

7/13/2010

I had ground pork and chorizo on hand and did an AR search and this came up. I did not have the canned luncheon meat. My hubby and son liked this, but we all thought it was *really* salty. I even used low-sodium soy sauce. I cannot imagine how salty it would be with Spam (or similar) in it, too. I didn't even add any salt (rarely do). For leftovers, we nixed the sauce and used Heinz 57 for sauce. It was much better. So I'll make this again, but without the sauce. Neither my son nor my husband could tell this had raisens (I used golden ones) and they loved the pickles in it! I'll have to ask my Filipino neighbor how authentic this is.

janaluwho
11

janaluwho

1/25/2011

Omitted the liquid and IT WAS FABULOUS!! We loved it!

lynne
5

lynne

9/9/2011

It is much better to steam it, that's what we do at home. The meat holds the added ingredients better. What's more, we put cooled embutido logs in the freezer and if it's tile to eat it, we cut them into One inch slices and fry/bake them.

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