Embutido is a Filipino meatloaf made with ground pork and vegetables, then shaped into a log and steamed or baked.
Some versions also include hotdogs, chorizo, or hard-boiled eggs.
It's easy to make, budget-friendly, and works for both everyday meals and special occasions. Just slice and serve with ketchup.
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Ingredients You'll Need
Notes and Substitutions
- Ground meat: An 80/20 mix works well here because it stays moist and flavorful. You can use all pork, or a mix of pork and chicken.
- Sweet relish and raisins: These add a little sweetness, along with extra flavor and texture.
- Optional add-ins: Embutido often has hard-boiled egg slices in the center. You can also add Vienna sausage, ham, hotdog, or chorizo.
How to Make Embutido (Step-by-Step)
Preheat the oven to 350°F (177°C).
Step 1: Season the meat
In a large bow, combine:
- 3 pounds ground meat
- 4 teaspoons kosher salt (use half for table salt)
- 1 teaspoon black pepper
- 1 tablespoon sugar
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
Step 2: Add the rest of the ingredients
Add the following:
- 1 carrot (minced)
- 1 onion (minced)
- 1 red bell pepper (minced)
- ½ cup raisins
- 1 cup sweet relish
- 2 eggs
- ½ cup breadcrumbs
- 1 cup sausage or chorizo (if using)
For a finer texture, you can pulse the carrot, onion, and bell pepper in a blender or food processor before adding them.
Step 3: Mix and check the seasoning
Mix everything with your hands until well combined. Do not overmix, or the embutido can turn tough.
If you like, fry a small portion first and adjust the seasoning as needed.
Step 4: Portion and wrap
Divide the mixture into 6 portions. Place each one on a separate piece of aluminum foil.
Shape each portion into a 6-inch log. Wrap tightly in aluminum foil and twist the ends to seal.
Step 5: Bake or steam
Arrange the embutido on a baking sheet. Bake for about 30 minutes, or until fully cooked through.
If using chicken, cook to 165°F (74°C). If using pork, cook to 160°F (71°C). Let them cool slightly after baking.
You can also steam them over simmering water for about 30 minutes.
Step 6: Brown the outside
The embutido is already cooked at this point, but you can brown it in a pan for more flavor and a lightly caramelized crust.
Sear the outside in a little oil over medium-high heat until lightly browned.
Step 7: Slice and serve
Slice into thick rounds using a sharp knife.
Arrange your embutido on a platter and serve it with ketchup. Enjoy!
Cooking Tips
- Don't overmix or it can turn dense and tough.
- Use an 80/20 meat mix so it stays moist.
- Wrap tightly in foil so it holds its shape.
- Fry a small portion first to check seasoning.
- Sear after cooking for better flavor and a lightly crisp outside.
How to Store and Reheat
- Store: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap tightly (or keep in foil) and freeze for up to 2 months. You can freeze whole or sliced.
- Reheat:Microwave or pan-fry until heated through. If frozen, thaw overnight in the fridge before reheating.
Recipe FAQs
Embutido is a Filipino meatloaf made with ground meat, vegetables, and seasonings.
The name comes from the Spanish word embutido, which means sausage.
In the Philippines, it refers to a log-shaped meat dish that's steamed or baked.
Embutido is a Filipino-style meatloaf, but it's a bit different. It's shaped into a log, wrapped in foil, and usually steamed or baked.
It often includes ingredients like raisins, sweet relish, hotdogs or sausage, and sometimes hard-boiled eggs.
Meatloaf is typically baked in a loaf pan and has a more savory flavor, without the sweeter mix-ins.
Embutido is made with ground meat that's mixed, shaped into a log, and steamed or baked.
Morcon, on the other hand, uses a whole cut of meat that's rolled around a filling, then braised in a tomato-based sauce.
Yes. Embutido is usually steamed, but it can also be baked.
Both work well, so it really comes down to what you prefer or what's easier for you.
It's usually because the mixture is too dry or not mixed enough to hold together.
Make sure to include enough eggs and breadcrumbs, mix until just combined, and let it cool a bit before slicing so it holds its shape.
More Spanish-Inspired Dishes
- Adobo: Pork or chicken braised in vinegar, soy sauce, and garlic.
- Caldereta: Meat stew cooked in a tomato-based sauce.
- Arroz caldo: Rice porridge with chicken, ginger, and turmeric.
- Afritada: Chicken or pork stew with potatoes and bell peppers.
- Menudo: Pork and liver stew with vegetables in a tomato-based sauce.
- Pochero: Meat stew with saba bananas in a light tomato-based broth.
- Rellenong manok: Stuffed chicken baked until golden.
- Paella: Rice dish cooked with saffron, meat, or seafood.
Other Pork Recipes You May Like
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📖 Recipe
Embutido Recipe (Filipino Meatloaf)
Equipment
- Large mixing bowl
- Aluminum foil
- Baking sheet (if baking) or steamer
- Skillet
Ingredients
- 3 pounds ground meat
- 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 or chorizo optional
- Oil for searing
- Ketchup for serving
Instructions
- Preheat the oven to 350°F (177°C).
- In a large bowl, combine the ground meat, salt, black pepper, sugar, garlic powder, and onion powder.
- Add the carrot, onion, bell pepper, raisins, sweet relish, eggs, breadcrumbs, and sausage or chorizo, if using. Mix until well combined. Do not overmix.
- Divide the mixture into 6 portions and place each one on a separate piece of aluminum foil.
- Shape each portion into a 6-inch log. Wrap tightly in aluminum foil and twist the ends to seal.
- Arrange on a baking sheet and bake for about 30 minutes, or until fully cooked through. Let cool slightly. You can also steam them for about 30 minutes.
- For more flavor, sear the embutido in a little oil over medium-high heat until lightly browned.
- Slice into thick rounds and serve with ketchup.
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.
- Don't overmix or it can turn tough.
- Use meat with some fat so it stays moist.
- Wrap tightly so it holds its shape.
- Fry a small portion first to check the seasoning.
- Sear after cooking for better flavor.
- Store: Refrigerate in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Microwave or pan-fry until heated through. Thaw first if frozen.
Melinda says
This was simple enough to make. My kids loved it! Thank you so much!
Nora Rey says
I am happy to hear that! Thanks, Melinda! =)
Brian says
Interesting. This looks super cool. I'll be back to read more!