Filipino-Style Meatloaf (Embutido)

Ingredients

• •12 whole large eggs
• •2 tablespoons kosher salt
• •8 cloves garlic
• •1 cup grated Parmesan
• •1 cup panko
• •¾ cup unsalted butter
• •½ cup bread-and-butter pickles
• •½ cup green olives
• •½ cup raisins
• •¼ cup distilled white vinegar
• •4½ teaspoons hot smoked Spanish paprika
• •4½ teaspoons paprika
• •2 teaspoons black pepper
• •3 pounds ground pork
• •1 spray nonstick vegetable oil spray
• •¼ cup ketchup
• •2 teaspoons Worcestershire sauce

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.

   10 min

2. 2.

   Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus 1 1/2 tsp. Diamond Crystal or 4 1/2 tsp. Morton salt, then mix in pork.

   10 min

3. 3.

   Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.

   15 min

4. 4.

   Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°F, 55-70 minutes. Let cool 10 minutes.

   70 min

5. 5.

   Transfer embutidos to a platter; slice.

   5 min

6. 6.

   Embutidos can be baked 4 days ahead. Let cool, cover and chill.

   5 min