The Embutido Filipino Meatloaf Recipe 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.
Serve: 8
Prep Time: 20 Minutes
Cook Time: 1 Hr 10 Minutes
Ingredients:
1 teaspoon salt
1 tablespoon cornstarch
1 (1.5 ounce) box raisins
1 teaspoon ground black pepper
1 1/2 pounds ground pork
1 (12 ounce) container fully cooked luncheon meat (such as SPAM®), sliced thin
2 tablespoons chopped sweet pickle
2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), sliced thin
2 tablespoons soy sauce, or to taste
3 eggs, beaten
Method:
Preheat an oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven for 1 hour.
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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| Embutido Filipino Meatloaf |
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