During my grandmother’s days, cooking embutido or Philippine-style meatloaf, was such a complex procedure that it was considered a dish for special occasions only. The seasoned ground pork is mixed with chopped vegetables, spices and beaten eggs, wrapped in sinsal (a fatty pork entrail), steamed, cooled, sliced and served with catsup. A generation later, my mother-in-law’s to be precise, the sinsal was discarded as an ingredient. My mom-in-law, quite an accomplished cook herself (which should explain my husband’s discriminating preferences when it comes to home-cooked meals), used more eggs (to keep them from crumbling apart) than traditional recipes called for. To give the embutido a nice even shape, she steamed them in empty tall cans of tomato sauce.
Well, I have my own way of cooking embutido. To start with, I use lean ground beef instead of pork. Secondly, I only use two beaten eggs for every half kilo of meat. I don’t steam the embutido; I bake them. I also have some secret ingredients to help them retain their shape as well as add a moist creamy texture.
Ingredients :
500 g. of ground lean beef
2 onions, finely chopped
1 bell pepper, finely chopped
2 c. of grated carrots
1/3 c. of sweet pickle relish
1/3 c. of fine breadcrumbs
1/2 c. of powdered cream of mushroom soup
1 tbsp. of chopped fresh parsley (or 1 tsp. of dried parsley)
2 eggs, beaten
1 tsp. of salt
1/2 tsp. of pepper
1 tsp. of Worcestershire sauce
3 pcs. of aluminum foil, 12†x 12†square
Cooking procedure :
Mix together all the ingredients. Divide into three portions. Take one portion and roll into a tightly packed log about 3†to 4†in diameter. Wrap with a piece of aluminum foil, sealing all edges. Repeat the procedure for the remaining two portions of meat-vegetable mixture. Place the uncooked embutido in a baking tray and bake in a moderately hot oven (about 375-degrees Fahrenheit) for 20-30 minutes. Cool and slice into rings. Garnish with mayonnaise, mustard and catsup.
Hello and welcome! I'm a retired lawyer and columnist, wife for 28 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes 
Kilawing talaba (oysters)
Hello Sassy, Happy New Year! Eversince i saw your food blog, i never visited any other anymore. This beef embutido is my favorite to make. I just did this recipe twice this holiday. My son loves the taste very much and my husband said my embutido tastes great ( he didnt knew i got it here… not until he saw me visited your site… ehehehe). Thanks very much and i will try more of your recipes coz i know they are all great!
Awwww, Joanne, you make me blush. :-)
I’m so glad your family likes my embutido. Easy, ‘di ba?
Hi Ms. Connie! I like this recipe..and it’s not pork! =) Question: Can I use crashed wheat crackers instead of the regular breadcrumbs? Thanks po!!
hi.ate.gusto ko po ung receipe about s embotidong baka ky lng wl po akng oven pwde ko po un e steam nlng d po b yun madudurog
tnx
vie
I don’t do jejemon writing and reading, sorry.
i’ve been here in the US for three years now and sorely miss filipino dishes (i’m in a monastery and cannot go out) thanks to your food blog I can cook more Filipino dishes for the Brothers … they have fallen in love with our food. Thank you. God bless.
Burn, that is so great! :smile:
its my first time to know this kind of embutido, i’m eager to work on these this weekend, i’ll give you a feedback after……
Can i just steam it instead of baking? what would be the difference?
Abby, steamed embutido is “malata”. But if you chill it well before slicing, it probably won’t crumble.
hello connie,
i just think your website is the greatest! less work and good food is the miracle i am trying to find in recipes for the longest time.
one question for the embutido, i seem to have a hard time looking for a powdered cream of mushroom. any ideas on the how much of the liquid substitute so it will not end up as ‘malata’?
salamat po:)
AnnaBanana, I really don’t know but on a guess, the undiluted canned cream of mushroom soup might work.
Browsing in the internet, looking for a simple way to cook embutido. Thanks for the idea. =)
i found the perfect embutido recipe!
i tried it last week and it was lovely. i love it together with the kechup and mayo. my boyfriend ate it as it us and we are busog sarap! :D
thank you po!^^
hi connie. your recipes have been a real help for a “starting” & “struggling” cook like me; they’re very simple & easy to follow. i have already recommended your site to a friend who had migrated to canada & who, like me, is a “struggling” cook as well :lol:
anyway, can this be done in a microwave oven? i still do not have an oven & i’d like to try this sana?
thanks again for your recipes and keep it coming!
Imp, I suppose you can. Just chill the embutido before slicing so it gets a chance to become firm. :)
this answered my question… i did ur recipe last week… the taste was good but we ate it hot… still a bit wet… but Yummy despite… my German in laws liked it as well… thanks for sharing …
hello!! I really want to try your embutido recipe coz i find it madali lang at mukhang masarap.but i just 1 question what’s the other substitute for fine breadcrumbs?pwede din bang dna lagyan? thanks!!!more power coz i know dami k natutulungan na di masydo lam magluto like me?hehe…:lol:
ela, the bread crumbs act as a finder so eliminating it may make the embutido less firm. on the other hand, using flour instead of bread crumbs will make it soggy.
Hi Connie,
Thank you for this recipe. I was craving embutido and I thought you might have the recipe for it. You see, yours is the only website I visit when it comes to Filipino food :) I tried it last week and it turned out perfect. The only ingredient I was missing is the powdered cream of mushroom soup. I didn’t want to try the condensed one because it might make the mixture soggy. Nevertheless, it came out perfect!
I think the powdered cream of mushroom soup makes it creamy, so I hope I can think of a substitute cuz I searched high and low but couldn’t find it:) Again, thank you so much for the recipe!
PS. Is Cookbook out yet?
Hi Miss. sassy,
Just like Shea…I would like to ask about the powdered cream of mushroom.Pwede napo ba yung Knor powdered cream of mushroom na mabibili sa supermarket? PLease help..i really want to make an imbutido this weekend since my future mother-in-law is visiting.
Thanks and more power!!!
Andi:
Shae, not not yet. Most make it in time for Christmas, sorry.
Andrea, that’s what I use. :)
Hi Connie,
I intend to make this embutido for a school christmas party. I have classmates coming from different parts of Europe and Asia and my teacher thought that it would be great idea to share some food coming form our place of origin. Since few of my classmates and my closest friend are Turkish, I did consider the fact the they don’t eat pork and this embutido would be perfect. It’s feastive enough and I don’t have to worry about bringing any bones back home either. It’s possible if I would bring a chicken dish!(hehe) I found everthing I need here except for the sweet pickle relish. Is there anything I could use instead of this, or could I make embutido withour it na lang? Thanks!
Emily, if you can get whole pickles, you can just chop them. Embutido tastes bitin without the picklet relish.:wink:
Thank you so very much for having this recipe! I happened to stumble across to your website via another website and have been truly amazed with what you have created here. After browsing through your blog alittle more.. I’ve just been blown away @ your in depth, easy and straight-forward way of explaining how to make the foods you have proudly displayed on your blog. Embutido as you mentioned in your blog is one of those food items that usually can be seen for special occasions and I have always been envious & eager to learn how to make it, but never had a recipe. Thanks to you, now I can try. Marami salamat! Many thanks! :grin:
Walang anuman, Aloha. Enjoy. :)
MY FRIEND WHO IS A GOOD COOK TOLD ME THAT BAKING WOULD MAKE IT HARD AND DRY. I TRIED IT AND IT TURNED OUT OKAY. STEAMING IS TOO MUCH WORK. I WAS ALSO SURPRISED THAT SHE DIDN’T KNOW ABOUT TOASTED SIOPAO (BAKED INSTEAD OF STEAMED).I GUESS THE BOILED EGGS AND SAUSAGE ARE OPTIONAL FOR YOU. I WILL TRY YOUR SKINLESS LONGGANISA. I’VE BEEN THINKING ABOUT IT LATELY AFTER MY SUCCESS WITH THE EMBUTIDO. I WAS LOOKING FOR VIGAN OR LUKBAN LONGGANISA RECIPE WHEN I GOT TO YOUR SITE AGAIN. THANKS . MALINAMNAM. LUV YOUR SITE.
Hi connie, can you pls tell me what the sweet pickle relish look like? co’z i really don’t know what the sweet pickle relish is. pls help me,:cry: thank you
hi po…just wanna ask lang po,.paano po wala po kaming oven?pwede kaya i steam na ndi nagiging malata?please help po…i really want to make one that my family really enjoy…and i found this embutido recipe is a good one..
kathy, it comes in jars. green, chopped with syrup.
Lea, traditional embotido is steamed. It won’t be too malata if you chill it before slicing.
Hi Connie, I am very much interested to know how to prepare your beef embotido. Could you please tell me the procedure. Thanks, Manny
Click the link to page 2, Manny. :)
:grin::grin: hlo po mam connie
saludo po ako sa mga recipe nyo
tga mindanao po ako sa cotabato city
sana mdami ka pang post na darating
:mrgreen: hi connie, can you do a recipe for beefsteak. i want to learn how to cook it properly without it tasting too sour, or is that how it should taste? :twisted:
hi darkangel, no worries, habang may pambili ng lulutuin, may maluluto at mapo-post hehehe
Kristine, if you will care to use the search box above, you will find it in the archive. The category links are also useful.
Hi Connie,
grabe.. I would just like to say thank you for your website! :-) talagang grabe :-) When I found your website, di na ko naghanap ng iba pa!! :-)
More and more and more blessings! ;-)
cheers!
//jean
thanks, jean. :)
Hi! Your site is really awesome! I have wanted to cook embutido for the past few months, all the recipes I found stated tons of ingredients and all of them needed to be finely chopped! And they all seem so complicated to do. Finally, I found your recipe, I tried it last night and it tasted really good. Even my hubby loves it, he told me that the embutido tastes good even though it was not jam packed with other ingredients like other recipes and it’s quite easy to prepare, perfect for working wives like me.
One thing though, my embutido was not as firm as I expected it to be, it slightly crumbled when I sliced it. Does putting the ingredients (except for the lean meat) in the blender/ food processor (in order that it may be finely chopped and mixed faster) result to this?
Thank you very much and more power.
lailamine, putting everything in the blender will squeeze out water from the vegetables which might have made the embutido soggy. That’s a guess, of course. Hard to tell from second-hand experience.
Hi! I made and baked the embutido last night. When I sliced it this morning, it disintegrated. I followed your recipe religiously. What went wrong?
Thanks and your website is great!
I wouldn’t know, Grace. One guess — the mixture wasn’t as firmly packed as it should have been. Another guess — the meat was too coarsely ground. Third guess — the vegetables were not chopped finely enough.
hi ms. connie! dami ko ng natutunan d2 sa site niyo. super thanks for posting so many recipes :)
question lang po, i plan to make embutido mmya pero ang nabili ko na po is pork. may difference po ba sa procedure sa beef or exact lang po? okay lang po ba kung may celery at red & green bell pepper pa xa? nakapagpa-grind na rin po kasi ako kanina at naihalo na sila sa meat.
birch, re pork instead of beef: same lang.
Re celery and bell peppers: great additions. :)
ginawa ko po to kanina. ang sarap! it turned out perfect! hindi sya malata… salamat po ms. connie! gagawin ko po tong panregalo….
Last Friday, 06 June 2008, I tried the beef embutido recipe on this website…..it really tastes good……i just added a third cup of chopped raisins…..basically, recipe works……
thanks a lot for sharing the recipe…….right now i am looking for a perfect siopao recipe….
Salamat po!!!Nagustuhan ng German kong Boss..Im working here in Libya..
Buti na lang available lahat ng ingredients dito..Hhehehehe..
Thanks po
ate connie ,pano kung wlang powdered cream of mushroom? meron lang kami dito yung nasa lata e
Donna, use breadcrumbs instead. Adding liquid to the mixture even in condensed form will make it difficult for the embutido to keep its shape.
Dear Connie,
I used your recipe ingredients, but I added raisins while mixing. Before cooking time, I opened it and put cooked sliced eggs. Half of the product I chilled and the half frozen. The frozen one tasted so delicious that the chilled one. It’s great to have this recipe…I am a newcomer…in cooking..for my hobby..
hello miss connie, thanks for this recipe.. i was wondering.. would mashed sweet potato be ok as binder? instead of powdered cream of mushroom?
or should i just stick to the breadcrumbs? thanks… was thinking to include this for our binyagan menu..
If you were frying the embutido rather than baking or steaming, that would work. Otherwise, I’m thinking it might turn too soggy.
thanks i tried your recipe already with a few omissions as i dont have the ingredients, but added cheese and replaced amount of cream of mushroom powder with breadcrumbs. i also added grated mixed cheeses, and it taste great. thanks again…
Hello, Connie ^_^
Your recipe is truly appealing to a refined taste.
I have tried your recipe and it tastes great! I like it fried-and-sliced to achieve a “crunchy outside but tender inside” dish.
Actually, I used to cook embutido myself but to my dismay, I stopped. I just couldn’t make it right. The taste was great, too.
Instead of Bread Crumbs, I had used 500g of Flour, and 3 pcs of Eggs to a Kilo (2.2 lbs) of Meat. But the main problem was, it always keeps crumbling apart –even now with your recipe.
I even tried adding a Cream of “anything” Soup; tried the mixture too dry, just right, and too wet. I tried cooking it covered with broth, steamed it hot (but never baked). I tried it cooking for an hour, and for almost half a day but still, I just can’t do it right.
These were the conditions:
1.) The Ingredients were finely chopped (except for some);
2.) The Meat was finely ground (processed twice);
3.) Used 500g of Flour to a Kilo of Meat;
4.) Used three (3) Eggs to a Kilo of Meat;
5.) But, I’m not sure how “tight” is tight.
A help would be appreciated very much. Thank you, Connie.
Sincerely,
Esy
HI!! good day! thanks for posting this recipe! i had a birthday party last sunday october 25,2009. This is one of my dishes. i was so worried because i dont know how to cook embutido and my mom is half way around the world. So, i searched online and found this site. I am very thankful because it came out good. Everybody likes my embutido! YAY!!! i cooked 4lbs. of pork embutido..
Wow, that’s a lot of embutido! :)
thnx sa recipe this make me a real man!! :D salamat tlaga panalo :D
thank u so much Connie for sharing this recipe. My family (swedish) loved it. And believe me, they are not normally easily pleased with my cooking. masyadong mapili esp. ung panganay q. This is the first time I made embutido & they liked it. :)
I took some inspiration from your recipe. My version can be found here if you would care to critique: Embutido Recipe.
Thank you very much!!
Thanks for this post, Connie. I am preparing for a celebration in 2 weeks time and as usual, I’m browsing your posts for easy to prepare yet masarap na putahe. And voila! I came across this recipe. Quite different from my own recipe so this is more than welcome.
Keep them coming.
i made 10 kilos of this recipe but instead of beef i used pork coz it’s cheaper and i tell you, it was a hit at the party.
thanks again Connie. GOD BLESS!
Just need to share this with u ms. Connie… I tried your embutido recipe last week for a couple of friends and they just loved it!!!! In fact they started asking if they can make orders from me….hehehe!!! Anyway it really feels good to be appreciated esp for someone like me who didn’t have much kitchen-experience. And now they regard me as a good cook from someone-alien-to-the-kitchen thing! Thank you sooooo much Ms. Connie for your recipes!!!:)
loved this version. quick and easy, made preparations in under 15 minutes which is awesome for someone like me who need to prepare dinner and lunch for the next day as soon as i get home from work! my husband loved it as well saying it isn’t dry like other embutidos he has tried. once again, hats off to you. a new favorite from your site :)
Good to know! :)
Hi Connie, the embutido is AMAZING! I did other recipe’s which had grated cheese etc etc and etc but your’s is simple but the taste is divine!! I also did the chinky peanut butter cookies, AGREE it was the best cookie ever….. :)
Grrreatt! :)
hi,, just browsing through,, and saw ur site,, just wondrin ..wud it make a lot of difference if i exclude the parsley ? thanx
Why would you want to exclude the parsley?