Filipino-Style Meatloaf (Embutido)
A traditional Filipino-style meatloaf made with seasoned ground pork, hard-boiled eggs, and a savory blend of pickles, olives, and raisins. This hearty dish features a unique combination of sweet and salty flavors, topped with a tangy ketchup-Worcestershire glaze.
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.
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.
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.
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.
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.
Transfer embutidos to a platter; slice.
5 min
- 6.
Embutidos can be baked 4 days ahead. Let cool, cover and chill.
5 min
