Baked Filipino Embutido
Baked Embutido is a Filipino style meatloaf made with ground pork and vegetables. Filled with hard-boiled eggs and sausage at the center, it has raisins, pickles, and cheese. Truly, a Christmas meatloaf like no other!
Basic Filipino Embutido Ingredients
- Ground Pork. For moist and tender embutido, ground meat with at least 30% fat is recommended.
- Vegetables and aromatics. Classic vegetables for Filipino meatloaf are carrots, red and green bell peppers, raisins, garlic, and onions. The vegetables give the mixture a touch of color and natural sweetness.
- Pickle Relish. Sweet and tangy. The two main
- Milk. This adds extra moisture and tenderizes the ground pork.
- Egg and Bread crumbs. These two acts as a binder so the meat won’t lose its shape after baking. The egg also adds richness and flavor to the whole dish.
- Cheese. Whoever thought of adding cheese to embutido was just pure genius! I love the depth of flavor it gives to the meat.
- Salt and Pepper.
- Filling. Whole boiled eggs and sausages. Didn’t I tell you our embutido is a meatloaf like no other?
Baking Embutido in a loaf pan is an easier way of making embutido. Traditionally it is prepared by wrapping the mixture with a foil and rolling it into a log or thick sushi and then steamed for an hour.
In this recipe, all you need to do is combine the mixture together and do a one time assembly in a loaf pan. Baked it for an hour and it’s ready to go! Easy, peasy!
A few tips
- Line the loaf pan with a parchment paper so you can easily transfer the meat onto a serving plate. I honestly forgot to do this and had to use a plate to flip the meatloaf. It kind of ruined the glaze but I was able to fix it for a decent photo.
- Do a taste test before baking. Scoop a small portion and fry the mixture in a pan with warm oil. Adjust seasoning accordingly.
- You can omit the hard-boiled eggs and sausage. It will still taste the same. Promise!
- If you don’t have breadcrumbs, just use two eggs. Another alternative would be to use regular loaf bread. Cut them into small pieces. Soak it in milk then add to the mixture.
- You can freeze this for two weeks in portions.
- To reheat, defrost 1 hour before cooking and fry in a pan with hot oil until all sides are brown.
Do you like fried Embutido?
I do! Frying gives the exterior a little bit of char and smoky flavor. It’s also how I re-heat leftovers that I often eat with fried garlic rice and egg. It’s so good!
More MUST TRY recipes for Christmas!
Juicy Lechon Manok-Filipino Roasted Chicken
Pork Ribs Caldereta
Oven-Baked Bibingka with Peanuts and Coconut Strips
Super Soft Ensaymada Bread Rolls
Watch the video on how to make Baked Filipino Embutido
Baked Embutido is a Filipino style meatloaf made with ground pork and vegetables. Filled with hard-boiled eggs and sausage at the center, it has raisins, pickles, and cheese. Truly, a meatloaf like no other!
Ingredients
- 600 grams /1.3 lbs ground pork
- 1 small onion (minced)
- 1 small bell pepper (minced)
- 1 small carrot (minced)
- 2 cloves garlic (minced)
- 1/4 cup milk
- 1/4 cup raisins
- 3 tablespoons pickle relish
- 1 large egg
- 1 cup shredded cheddar cheese
- 1 tablespoon bread crumbs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Filling
- 2 hard-boiled eggs
- 2 sausage
Glaze
- 1/4 cup ketchup
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- pinch of salt and black pepper
Instructions
- Grease a 9”x5” loaf pan with oil and line with parchment paper. Preheat oven to 180c/350f.
- Meanwhile, combine onion, carrots, garlic and bell pepper in a bowl. Heat oil in a pan. Saute the vegetables have softened, about 10 minutes. Remove from heat and let it cool completely.
- In a large mixing bowl, combine ground pork, cooked vegetables and the rest of the embutido ingredients. Mix well by hands or a large spoon.
- To assemble, spread half of the meat mixture at the bottom of an oiled loaf pan. Arrange the hard-boiled eggs and sausage in the center (see video). Top with the remaining mixture. Press the meat down and shape evenly.
- In a small bowl, combine all the ingredients for the sauce. Spread on top of the meat mixture and bake for 1 hour. Let it rest for 10 minutes. Transfer to a serving plate and slice into serving pieces. Enjoy!
Recipe Notes and Tips:
- Line the loaf pan with a parchment paper so you can easily transfer the meat onto a serving plate.
- Do a taste test before baking. Scoop a small portion and fry the mixture in a pan with warm oil. Adjust seasoning accordingly.
- You can omit the hard-boiled eggs and sausage. It will still taste the same. Promise!
- If you don't have breadcrumbs, just use two eggs. Another alternative would be to use regular loaf bread. Cut them into small pieces. Soak it in milk then add to the mixture.
- You can freeze this for two weeks in portions. To reheat, defrost 1 hour before cooking and fry in a pan with hot oil until all sides are brown.
Did you make this recipe?Tag @rivertenkitchen and hashtag it #rivertenkitchen or leave a comment below!
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