Embutido is a log-shaped Filipino version of a meatloaf made with ground pork, minced vegetables, and spices. It is super easy and inexpensive to make.
You may also want to try other Filipino favorites, like Filipino Pork Adobo and Beef Caldereta.
Ingredients you'll need
Notes and substitutions
- Ground meat: An 80/20 meat-to-fat ratio is recommended for moisture and flavor. A combination of pork and chicken would be best.
- Sweet relish and raisins: They add flavor, texture, and sweetness.
- Optional ingredients: Embutido is usually stuffed with hard-boiled egg slices. You can also add Vienna sausage, ham, hotdog, or chorizo.
How to make this recipe
Preheat the oven to 350° F (177° C).
(1)Combine 3 pounds of ground meat, 4 teaspoons kosher salt (use half for table salt), 1 teaspoon black pepper, 1 tablespoon sugar, 1 tablespoon garlic powder, and 1 teaspoon onion powder in a large bowl.
(2)Add 1 carrot, 1 onion, 1 red bell pepper, ½ cup raisins, 1 cup sweet relish, 2 eggs, ½ cup breadcrumbs, and 1 cup sausage or chorizo (if using).
PRO TIP: Pulse the onion, carrots, and red bell pepper in a blender or a food processor until finely chopped for a better texture and flavor.
(3)With your hands, mix until incorporated. Do not overmix to avoid a tough, dry texture. Taste it by frying a small portion. Adjust as necessary.
(4)Divide the mixture into 6 portions and place each on aluminum foil.
(5)Roll into a 6-inch log, 2 inches in diameter. Wrap it tightly and twist the ends.
(6)Arrange them on a baking sheet. Bake for 30 minutes, or until the internal temperature reaches 165° F (74° C) for chicken or 160° F (71° C) for pork. Let them cool.
You can also steam them over simmering water for about 30 minutes.
(7)Embutido is already cooked at this point, but browning them in a pan will enhance the flavor and caramelize the outside.
(8)Fry them in a bit of oil over medium-high heat until lightly browned.
(9)Slice the Embutido with a sharp knife.
Arrange the Embutido slices on a platter and serve with ketchup.
Frequently asked questions
Embutido is made with ground meat and minced vegetables, and served with ketchup. Morcon is made with thin slices of marinated beef, cooked in a tomato-based sauce. They are both rolled into logs and stuffed with hard-boiled eggs, hotdogs or sausages, pickles, and cheese.
Embutido consists of ground pork or chicken, minced vegetables, sweet relish, and raisins. It is stuffed with hard-boiled eggs and sausages, shaped into a log, and steamed.
Meatloaf is made with ground beef, veal, and pork. It is formed into a loaf shape and covered with ketchup before baking.
Embutido will last for 3 to 4 days in the fridge. You can also freeze it to extend its shelf life.
Embutido may fall apart if there are not enough eggs and breadcrumbs. These binding agents hold everything together, provide the right texture, and add flavor.
Watch how I make it here
Other pork recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
Embutido (Filipino Meatloaf)
- Convection oven or steamer
- Baking Sheet
- 3 pounds ground pork and/or chicken
- 4 teaspoons kosher salt use half for table salt
- 1 teaspoon ground black pepper
- 1 tablespoon sugar
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 carrot minced
- 1 yellow onion minced
- 1 red bell pepper minced
- ½ cup raisins
- 1 cup sweet relish
- 2 eggs
- ½ cup breadcrumbs
- 1 cup finely chopped sausage/chorizo optional
- Combine the meat, salt, pepper, sugar, garlic powder, and onion powder in a large bowl.
- Add carrots, onions, red bell pepper, raisins, sweet relish, eggs, breadcrumbs, and chorizo (if using).
- With your hands, mix until incorporated. Do not overmix.
- Taste it by frying a small portion. Adjust as necessary.
- Divide the mixture into 6 portions and place each on aluminum foil.
- Roll into a 6-inch log, 2 inches in diameter. Wrap it tightly and twist the ends.
- Arrange them on a baking sheet. Bake at 350° F (177° C) for 30 minutes, or until the internal temperature reaches 165° F (74° C) for chicken or 160° F (71° C) for pork. Let them cool.You can also steam them over simmering water for about 30 minutes.
- Fry them in a bit of oil over medium-high heat until lightly browned.
This was simple enough to make. My kids loved it! Thank you so much!
I am happy to hear that! Thanks, Melinda! =)
Interesting. This looks super cool. I'll be back to read more!