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, perfect for regular days and special occasions.
You may also want to try other Spanish-inspired dishes, like Beef Caldereta, Leche Flan, Paella, and Adobo.
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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).
Step 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.
Step 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.
Step 3: With your hands, gently mix the ingredients until they are well incorporated. Be careful not to overmix, as this can result in a tough and dry texture. Taste it by frying a small portion, then adjust the seasoning as necessary.
Step 4: Divide the mixture into 6 equal portions and place each portion on a separate piece of aluminum foil.
Step 5: Roll each portion into a 6-inch log, approximately 2 inches in diameter. Wrap them tightly with aluminum foil and twist the ends to secure the shape.
Step 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. Once done, allow them to cool.
Alternatively, you can steam them over simmering water for about 30 minutes.
Step 7: Embutido is already cooked at this point, but browning them in a pan will elevate the flavor and create a caramelized crust on the outside.
Step 8: Fry the cooked Embutido in a bit of oil over medium-high heat until it gets lightly browned.
Step 9: Slice the Embutido into thick rounds using a sharp knife.
Arrange the sliced Embutido on a platter and serve it with ketchup. Enjoy!
Recipe FAQs
Embutido is prepared with ground meat, minced vegetables, and served with ketchup. On the other hand, morcon is made using thin slices of marinated beef, cooked in a tomato-based sauce. Both dishes are rolled into logs and filled with hard-boiled eggs, hotdogs or sausages, pickles, and cheese.
Embutido is a Filipino dish made with ground pork or chicken, minced vegetables, sweet relish, and raisins. It is stuffed with hard-boiled eggs and sausages, then shaped into a log and steamed.
On the other hand, meatloaf is a classic American dish made with a combination of ground beef, veal, and pork. It is shaped into a loaf and often coated with ketchup before baking.
Embutido can be refrigerated and will remain fresh for 3 to 4 days. To extend its shelf life, you can also freeze it.
Embutido may fall apart if there are not enough eggs and breadcrumbs. These essential binding agents not only hold everything together but also contribute to the right texture and add delicious flavor to the dish.
Other pork recipes you may like
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📖 Recipe
Embutido (Filipino Meatloaf)
Equipment
- Convection oven or steamer
- Baking Sheet
- Skillet
Ingredients
- 3 pounds ground pork and/or chicken (see note)
- 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 (see note)
- 1 cup sweet relish (see note)
- 2 eggs
- ½ cup breadcrumbs
- 1 cup finely chopped sausage/chorizo optional
Instructions
- 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.Alternatively, you can steam them over simmering water for about 30 minutes.
- Fry them in a bit of oil over medium-high heat until lightly browned. Serve and enjoy!
Video
Notes
- 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.
Melinda
This was simple enough to make. My kids loved it! Thank you so much!
Nora Rey
I am happy to hear that! Thanks, Melinda! =)
Brian
Interesting. This looks super cool. I'll be back to read more!