Embutido (Filipino meatloaf)

    1 hour 20 mins

    Like an American meatloaf, this pork dish is very easy to prepare and can be made ahead of time especially when expecting company.

    Rizal, Philippines
    1 person made this

    Serves: 8 

    • 700 g minced pork
    • 1 can (340 g) luncheon meat, sliced thin
    • 2 chorizo de bilbao, sliced thin
    • 2 tbsp sweet pickles
    • 1 box (42.5g) raisins
    • 3 eggs, beaten
    • 1 tsp salt
    • 1 tsp pepper
    • Aluminium foil, as needed
    • Sauce
    • 1 tablespoon corn flour
    • Soya sauce to taste

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Mix all the ingredients in a big bowl. Form the mixture into 2 logs and wrap with aluminum foil.
    2. Place the logs in a baking pan and bake at 180 C for 60 minutes. Let cool.
    3. Prepare the sauce by stirring the corn flour into the drippings. Add soya sauce to taste. Boil, stirring constantly until thick.
    4. Cut embutido into slices and serve with the sauce.

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    Reviews and ratings
    Global ratings:

    Reviews in English (4)


    I had ground pork and chorizo on hand and did an AR search and this came up. I did not have the canned luncheon meat. My hubby and son liked this, but we all thought it was *really* salty. I even used low-sodium soy sauce. I cannot imagine how salty it would be with Spam (or similar) in it, too. I didn't even add any salt (rarely do). For leftovers, we nixed the sauce and used Heinz 57 for sauce. It was much better. So I'll make this again, but without the sauce. Neither my son nor my husband could tell this had raisens (I used golden ones) and they loved the pickles in it! I'll have to ask my Filipino neighbor how authentic this is.  -  12 Jul 2010  (Review from Allrecipes US | Canada)


    Omitted the liquid and IT WAS FABULOUS!! We loved it!  -  22 Jan 2011  (Review from Allrecipes US | Canada)


    It is much better to steam it, that's what we do at home. The meat holds the added ingredients better. What's more, we put cooled embutido logs in the freezer and if it's tile to eat it, we cut them into One inch slices and fry/bake them.  -  09 Sep 2011  (Review from Allrecipes US | Canada)