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A slice of Embutido (Filipino Meatloaf) on a plate.
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Embutido Recipe (Filipino Meatloaf)

Filipino meatloaf made with ground pork and vegetables, then steamed or baked and sliced to serve.
Course Main Course
Cuisine Filipino
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 logs
Calories 773kcal
Author Nora Rey
Cost $15-$18

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
US Customary - Metric

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.
 
Cooking Tips
  • 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.
 
How to Store and Reheat
  • 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.

Nutrition

Calories: 773kcal | Carbohydrates: 38g | Protein: 43g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 218mg | Sodium: 2108mg | Potassium: 924mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2914IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 4mg