Classic Embutido (Filipino-Style Meatloaf) - Manila Spoon (2022)

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The Filipino version of meatloaf. The classic Embutido is a big favorite for parties, holidays and any special gathering. Can be served warm or cold. Simply serve with sweet chili sauce or even plain ketchup! Delicious and tried and tested!

Classic Embutido (Filipino-Style Meatloaf) - Manila Spoon (1)


Did you know that “Embutido” isthe generic termfor “sausage” in the Spanish language? I just learned this recently as I was doingsome research on our latest post.I knew that the Pinoy Embutido was something based on a Spanish dish because we have been colonized by Spain for nearly 400 years so obviously we have a lot of Spanish influence in our cuisine.

I alsothought that the Filipino version wasreally just atwistontheregular meatloaf– justshaped in the form of a log. After all, it has ground meat and some bread crumbs added, too.But nowIhavesome assumptions onwhy that is the shape of ourEmbutidoand why we use pork instead of the usual groundbeef.Perhapsbecause it was originallybased ona Spanishsausage but somehow has evolved into a meatloaf… Now if you wish it to be more sausage-like rather thana meatloaf, I suppose you can remove the breadcrumbs. 🙂

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Nonetheless, the Filipino version is usuallyencased in aluminum foilrather than a loaf panto retainits shape while it’s being cooked. In the Philippines, where not everyone has an oven, the Embutido is usually steamed. My mom often uses this style of cooking but since I am here in the US I just bake it.

As you can imagine, there are many variations of Embutido. This is what I often use as my guide when I make one. Feel free to adapt this recipe to your own liking. Often, I get pre-seasoned ground pork so I don’t add as much salt so feel free to adjustit to your taste. My momnever measures her embutidolike most cooks in the Philippines;sheeyeballs it. However,to avoid guesswork and make sure that the embutido tastes the way you want it to be –this is my tip – after mixing all the ingredients together, take about a teaspoon of the meatmixture and then fry itin a little oil. My mom does this all the time. Taste it and thentweak ifnecessary, adding more seasoning if needed. If you have reached thedesired taste, wrap it all up and then steam or bake.

In the Philippines, this is a typical partyfood so it’s served warm,at room temperature, or even chilled. In our house though, after it’sbeen cooked and left to cool – we like to fry it in a little oil before eatingit to give it some nice brown crust andmore flavor! Serveit with some ketchup or even some sweet chili sauce. Enjoy this Filipino specialty. 🙂

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What are the INGREDIENTS forFilipino Classic Embutido?

  • Pork – ground or minced. Ground beef or a combo of minced meat may be used too.
  • Egg – lightly beaten
  • Soy Sauce or WorcestershireSauce – adds extra flavor to the meatloaf.
  • White soft bread – torn into small pieces (or 1/2 cup dry bread crumbs)
  • Milk
  • Raisins – adds a slight hint of sweetness that makes this meatloaf delicious.
  • Carrots – finely chopped
  • Jar of Pimientos – diced
  • Ground Black Pepper
  • Vienna Sausage or Hotdogs (optional)

How do you make Filipino Classic Embutido?

Preheat the oven to 350 F. Mix all the ingredients together in a bowl except for the sausages or hotdogs.

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Divide the mixture into three parts. Get the aluminum foil and place 1/3 of the mixture on it. Spread it and place the sausages or 1hotdog on top of it. Repeat with the remaining ground mixture.

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Roll the meat into a log.

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Twistboth ends of the aluminum foil until sealedtightly. This mixture makes about 3 pork logs.

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Bake at 350 F for about an hour. Note that some liquid from the meat may come out of the foilwhile baking – but that’s fine.

Take the pork logs out of the oven and letthem cool completely before slicingeach diagonally. You can serve these cold, warm or room temp.These can be frozen, too. We fry the slices in our house before we eatthemand always servethem with a sauce like ketchup oreven sweet chili sauce.These area great partyfinger food, too. Enjoy!

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Classic Embutido (Filipino-Style Meatloaf) - Manila Spoon (9)

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Classic Embutido (Filipino-Style Meatloaf)

The Filipino version of meatloaf. The classic Embutido is a big favorite for parties, holidays and any special gathering. Can be served warm or cold. Simply serve with sweet chili sauce or even plain ketchup! Delicious and tried and tested!

CourseAppetizer, Dinner, Main Course

CuisineFilipino, South East Asian

Keywordclassic embutido, embutido in the steamer, embutido with sausage or hotdogs, how to cook embutido in the oven, how to make embutido in the oven

Prep Time 15 minutes

Cook Time 1 hour

Servings 12 people (for 3 logs)

Calories 143 kcal

Ingredients

  • 1lbground pork,(see notes for other meats to use)
  • 1egg,lightly beaten
  • 1tbspsoy sauce or Worcestershire sauce,the seasoning sauce adds more flavor but you can opt to just increase the amount of salt instead if you don’t like using either of the sauces.
  • 2-4sliceswhite soft bread,depending on the size of the slice, torn into small pieces
  • ¼cupmilk,or as needed to have a good sticky mixture
  • ½cupraisins
  • 3tbspcarrots,finely chopped
  • 4ozjar of pimientos,diced
  • 3tbspsweet pickle relish
  • 1/2tspsalt,adjust to taste
  • 1/2tspfreshly ground black pepper
  • a few pieces of canned Vienna Sausage or 3 Hotdogs,optional

Instructions

  1. Preheat the oven to 350 F, if you are using the baking method. If you plan to steam, prepare the steamer or double boiler.

  2. Mix all the ingredients together in a bowl except for the sausages or hotdogs. Divide the mixture into three parts.

    Classic Embutido (Filipino-Style Meatloaf) - Manila Spoon (10)

  3. Get the aluminum foil and place 1/3 of the mixture on it. Spread it and place the sausages or 1 hotdog on top of it. Repeat with the remaining ground mixture.

    Classic Embutido (Filipino-Style Meatloaf) - Manila Spoon (11)

  4. Roll the meat into a log.

    Classic Embutido (Filipino-Style Meatloaf) - Manila Spoon (12)

  5. Twist both ends of the aluminum foil until sealed tightly. This mixture makes about 3 pork logs.

  6. Bake or steam for about an hour. Note that some liquid from the meat may come out of the foil while baking or steaming – but that’s fine.

  7. Take the pork logs out of the oven and let them cool completely before slicing each diagonally. You can serve these cold, warm or room temp.

Recipe Notes

TIPS & TRICKS

This is traditionally made with ground pork but ground beef or a combo of ground meat can be used too.

After cooking the completely cooled meatloaf logs may be frozen, too. This makes 3 good size logs so you can freeze any piece you don’t intend to serve right away. Whenever you’re hungry, you can simply take one out, defrost, and then either microwave or fry to reheat.

We fry the slices in our house before we eat them and always serve them with a sauce like ketchup or even sweet chili sauce. These are a great party finger food, too. Enjoy!

Nutrition Facts

Classic Embutido (Filipino-Style Meatloaf)

Amount Per Serving

Calories 143Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Trans Fat 0.003g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 41mg14%

Sodium 171mg7%

Potassium 219mg6%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 1g1%

Protein 8g16%

Vitamin A 913IU18%

Vitamin C 11mg13%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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