Skip to content
Embutido Recipe (Classic Filipino Pork Meatloaf)

Embutido Recipe (Classic Filipino Pork Meatloaf)

This embutido recipe brings together everything Filipinos love in one celebratory dish. Lady's Choice Real Mayonnaise helps create a moist, tender meatloaf, while layers of hard-boiled eggs, smoky ham, and Vienna sausage add color and flavor to every slice. Its make-ahead convenience and easy-to-share format have made embutido a longtime favorite for holidays, parties, and family gatherings. 

  • Prep Time

    30 mins 

  • Cook Time

    60 mins 

  • Total Time

    90 mins 

  • Serves

    6 

Ingredients

  • 1 1/2 cups plain or panko breadcrumbs
  • 1 cup milk
  • 1/2 cup Lady's Choice Real Mayonnaise
  • 2 pounds ground pork
  • 1 cup onion (grated)
  • 2 cloves garlic (grated)
  • 1/2 cup red bell pepper (minced)
  • 1/2 cup green bell pepper (minced)
  • 1/2 cup carrots (minced)
  • 1/2 cup sweet pickle relish
  • 1/4 cup tomato sauce or ketchup
  • 1/2 cup raisins
  • 1/2 cup cheddar cheese (grated)
  • 1 tablespoon Knorr Liquid Seasoning
  • 1/2 cup ham (medium dice)
  • 8 pieces of Vienna sausage (halved lengthwise)
  • 3 pieces hard-boiled eggs (quartered)
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt

Steps

  1. Prepare the Binder Time: 3 minutes In a bowl, combine breadcrumbs, milk, and Lady’s Choice Real Mayonnaise. Mix until fully absorbed and set aside.

  2. Mix the Meat Base Time: 7 minutes In a large bowl, combine ground pork, onion, garlic, bell peppers, carrots, pickle relish, tomato sauce, raisins, cheese, Knorr Liquid Seasoning, salt, and pepper. Mix until evenly distribute. Tip: Mix just until combined to keep the texture tender, not compact.

  3. Combine Mixtures Time: 3 minutes Add the prepared breadcrumb mixture to the meat mixture. Fold gently until fully incorporated. Tip: Overmixing at this stage can make the embutido firm instead of soft and sliceable.

  4. Portion the Mixture Time: 2 minutes Divide the mixture into two equal portions for easier rolling and even cooking.

  5. Shape the Embutido Time: 5 minutes Place one portion onto a sheet of aluminum foil. Flatten into a rectangle, about 9 x 6 inches. Tip: Lightly oil or wet your hands to prevent sticking while shaping.

  6. Add the Filling Time: 5 minutes Arrange ham, Vienna sausage, and egg slices in a line across the center of the meat.

  7. Roll and Wrap Time: 5 minutes Carefully roll into a tight log, enclosing the filling. Wrap securely in foil and twist the ends to seal. Repeat with the remaining mixture.

  8. Cook the Embutido Time: 60 minutes Place embutido in a steamer over medium heat and cook for 1 hour. Tip: Alternatively, bake the embutido on a wire rack over a water bath, covered, at 350°F (175°C).

  9. Check Doneness Time: 2 minutes Ensure the internal temperature reaches 165°F (74°C) using a thermometer. Tip: No thermometer? Slice slightly. The meat should be fully cooked with no pink juices.

  10. Cool and Serve Time: 8 minutes Let cool slightly, then carefully unwrap and slice into rounds. Serve warm or chilled. Tip: Cooling first helps the embutido hold its shape when slicing.

You might also like