Embutido (Filipino Meatloaf)

Method4 steps · about 1 hr 30 min

1. 1

   Step 1: Preheat an oven to 350 degrees F (175 degrees C).

2. 2

   Step 2: Mix together the ground pork (1 ½ pounds), luncheon meat, chorizo de bilbao, pickle, raisin, eggs (3), salt (1 teaspoon), 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.

   Uses 1 ½ pounds ground pork · 1 (12 ounce) container fully cooked luncheon meat (such as SPAM®), sliced thin · 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), sliced thin · 2 tablespoons chopped sweet pickle · 1 (1.5 ounce) box raisins · 3 eggs, beaten · 1 teaspoon salt · 1 teaspoon ground black pepper

3. 3

   Step 3: Bake in the preheated oven for 1 hour.

   Bake meatloaf · 60 minUses Two foil-wrapped pork meatloaves

4. 4

   Step 4: Set the meatloaves aside to rest. Carefully drain their juices into a saucepan, reserving a little to cool. Blend the cornstarch (1 tablespoon) into the cooled reserved juices until smooth. Bring the remaining drippings and soy sauce (2 tablespoons) to a boil over medium heat, whisk in the slurry, and cook, stirring constantly, until thickened, about 5 to 7 minutes. Unwrap and slice the meatloaves and serve with the sauce.

   Thicken soy-pan gravy 5–7 minutes · 7 minUses Baked meatloaves resting · Meatloaf pan drippings · 2 tablespoons soy sauce, or to taste · 1 tablespoon cornstarch