Embutido (Filipino-Style Meatloaf) Recipe

  • 2 medium carrots, grated
  • 3 spring onion stalks, thinly sliced
  • 1 red capsicum, chopped into small squares
  • 1 green capsicum, cut into small squares
  • 1/2 kg pork mince
  • 1/2 kg chicken mince
  • 1/2 cup breadcrumbs
  • 1/2 cup sweet pickle relish
  • 2 raw eggs
  • 1 cup raisins
  • 1/2 cup ketchup
  • 1 medium onion, finely chopped
  • 2 cups grated cheddar cheese
  • 230g can vienna sausage
  • 4 eggs, hard boiled
  • aluminum foil
  • salt and pepper to taste
Embutido (Filipino-Style Meatloaf) Recipe

  1. Mix the carrots, spring onion, capsicum, pickle relish, raisins, onion, cheese, chicken and pork in a big bowl.
  2. Next, add the breadcrumbs, ketchup, and break in the 2 raw eggs and mix thoroughly.
  3. On a separate plate, slice the hard boiled eggs. Slice the vienna sausages.
  4. The size of your embutido depends on how big your steamer is. With this in mind, cut up the aluminum foil into rectangles.
  5. Arrange the meat mixture into the centre of the foil. Then place an embutido slice and egg slice side by side, forming a line across the mix.
  6. Fold the aluminum foil over, then roll, folding both edges to close.
  7. Then squeeze both edges to seal the meat loaf.
  8. Steam your embutido for an hour.
  9. Store the embutido in the ref for the pieces you are eating relatively soon, and freeze the rest.
  10. Serve sliced and can be eaten cold, or fried til lightly browned (I prefer the fried variety).

Source: Adobong Blog

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