This Pinoy meatloaf recipe, or embotido, makes for the perfect sandwich filling in between warm pandesal. You can also serve this over rice with ketchup on the side. Yummy magazine’s editorial assistant, Chino Cruz, says that this recipe is a trademark of his dad’s side of the family.
Classic Filipino Embotido Recipe
Classic Filipino Embotido Ingredients
- 1 tablespoon vegetable oil
- 1/2 large white onion chopped
- 500 Grams ground pork
- 1 piece chorizo bilbao chopped
- 1/2 (270 gram) bottle pickle relish
- 6 green olives pitted, chopped
- 1/2 (170-gram) can tomato paste
- 1 (185-gram) can pimiento chopped
- 1 1/2 tablespoons Worcestershire sauce
- 1 teaspoon Salt
- 1/2 Cup raisins
- 2 tablespoons cornstarch
- 1 (185-gram) box cheddar cheese grated
- 4 large eggs
- Line 2 llaneras or 2 (8x4-inch) loaf pans with parchment paper. Set aside.
- Heat oil in a large pan. Sauté onions until translucent. Add pork, chorizo, pickle relish, and olives. Cook until pork turns white.
- Add tomato paste and mix well. Cook until pork is cooked through, about 10 to 15 minutes.
- Add pimiento, Worcestershire sauce, salt, raisins, and cornstarch. Mix well.
- Add cheese and mix. Turn heat off and allow to cool. Add eggs and mix well.
- Preheat a steamer. Portion pork mixture between prepared pans. Steam for 30 to 40 minutes or until cooked through.