Embutido (Filipino Style Meatloaf)

It is three days before Christmas, and it reminds me of Christmas time in the Philippines. There are some Christmas traditions that I truly miss.  I miss the simbang gabi (morning mass) that I used to go to for nine mornings. I miss all the good foods that we usually have at this time of the year. Some of my favorites are bibingka, puto bumbong, leche flan, baked ham and embutido.

Embutido is made of ground pork mixed with chorizo, relish, eggs, onions and breadcrumbs. It is wrapped with foil and then either steamed or baked. Filipinos love to serve this dish on Christmas Eve or Noche Buena.

Happy holidays everyone! 😀

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Cooking Tips for Perfect Embutido

Making embutido can be a fun process, but there are a few tips to keep in mind for the best results. First, use high-quality ground pork. The fat content is key, so aim for pork that has about 20% fat. This will ensure the embutido stays moist and flavorful after cooking. When mixing the ingredients, don’t overmix. A gentle fold is all you need to combine everything without making the meat tough. If you want a bit of a kick, consider adding some diced bell peppers or even a bit of chili to the mix. For wrapping, make sure to use heavy-duty aluminum foil to prevent any leaking during cooking. If you’re steaming, place a steamer rack in the pot and add enough water without touching the embutido. If baking, preheat your oven and consider using a baking dish filled with a little water to create steam. This helps keep the embutido moist. Lastly, let it rest for a few minutes after cooking before slicing. This makes it easier to cut and helps the flavors settle.

Serving Suggestions and Storage

Embutido can be served in many ways, making it a versatile dish for gatherings. Slice it into thick pieces and serve it hot, or let it cool and serve it cold as part of a festive platter. A side of sweet and sour sauce complements the flavors beautifully. For a traditional touch, serve it with a side of steamed rice and some pickled vegetables. Leftover embutido can be stored in an airtight container in the refrigerator for up to five days, so it makes a great meal prep option. If you have more leftovers than you can eat, consider freezing them. Slice the embutido before freezing for easier portioning. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. It can last up to three months in the freezer. To reheat, simply thaw in the refrigerator overnight and then steam or bake until heated through. This way, you can enjoy the delicious flavors of embutido even after the holiday season.

Frequently Asked Questions

What can I substitute for chorizo in embutido?

If you can’t find chorizo, pepperoni works great as a substitute. Just chop it finely to mix in with the other ingredients.

How do I store leftover embutido?

Leftover embutido can be stored in an airtight container in the fridge for up to three days. If you want to keep it longer, wrap it tightly in foil and freeze it for up to three months.

Can I make embutido ahead of time?

Making embutido ahead of time is a smart idea. You can prepare it a day in advance and keep it in the fridge before cooking or even freeze it before steaming or baking.

What are some good side dishes to serve with embutido?

Embutido pairs nicely with steamed rice and a side of pickled vegetables. You might also enjoy it with a fresh salad or some sweet and sour dipping sauce.

What common mistakes should I avoid when making embutido?

A common mistake is overmixing the meat mixture, which can make the embutido tough. Also, make sure to use heavy-duty foil for wrapping to prevent leakage during cooking.

Embutido (Filipino Style Meatloaf)

Liza Agbanlog

Embutido is a Filipino-style meatloaf that’s super flavorful, blending ground pork, chorizo, and sweet relish. It's packed with texture from raisins and hard-boiled eggs, making every bite a delightful surprise.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine Filipino

Servings 6 -8 servings

Calories 400 kcal

Ingredients

  

1x2x3x

• 2 lbs. lean ground pork
• ½ cup fresh bread crumbs soaked in ¼ cup milk
• 1 chorizo or 4 oz. pepperoni, finely chopped
• 2 eggs slightly beaten
• ¼ cup sweet relish
• ¼ teaspoon pepper
• 1 small onion finely chopped
• 2 teaspoons salt
• 2 tablespoons raisins optional
• 2 hard boiled eggs quartered (8 slices)
• 2 tablespoons softened butter

Instructions

 

• Preheat oven to 350°F.
• Thoroughly combine all ingredients except cooked eggs and softened butter.
• Butter the center of a 12” X 18” piece of heavy duty aluminum foil.
• Spread half of the pork mixture on buttered foil making a rectangle about 8”X10”.
• Arrange 4 slices of eggs in a row at the center, lengthwise.
• Roll meat around eggs and wrap with the foil sealing the edges securely.
• Do the same thing with the remaining half of the pork mixture, making two rolls in total.
• Bake in a pan for 1 ½ hours. Let rest for 15 minutes before unwrapping. Slice crosswise.
• Serve either cold or pan fry until golden brown.
• Enjoy!

Notes

This recipe was adapted from the cookbook “Filipino Cooking Here & Abroad”

Nutrition

Calories: 400kcalCarbohydrates: 12gProtein: 25gFat: 30gSaturated Fat: 10gCholesterol: 150mgSodium: 800mgFiber: 1gSugar: 3g

Keyword comfort food, festive recipe, Filipino dish, ground pork, meatloaf

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