I prepared a ground pork mixture a la embutido, packed it in a small loaf pan and I baked it, Western meatloaf style. It looks every inch a Western meatloaf but, in flavor and aroma, it is Filipino embutido all the way.
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Baked embutido, Western meatloaf style

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Connie Veneracion

Ingredients

  • 1/2 kilogram finely ground pork with at least 20% fat
  • 1 tablespoon kosher salt use less if using refined salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup sweet pickle relish
  • 1/3 cup finely chopped bell pepper any color will do but I used red to contrast with the green pickle relish
  • 1/3 cup crushed pineapples well drained
  • 1/4 cup finely sliced scallions
  • 1/4 teaspoon grated garlic
  • dash Worcestershire sauce
  • 2 eggs lightly beaten
  • 1/3 cup panko (Japanese bread crumbs)

Instructions

  • Preheat the oven to 325F (a turbo broiler works well too).
  • Mix all the ingredients together.
  • Not that you can’t adjust the seasonings once the loaf goes into the oven. So, taste first. Take a tablespoonful of the mixture and fry in a little oil. Taste. Make adjustments as needed.
  • Pack the mixture into a loaf pan. A 9"x4"x4-1/2" pan is just right. I used a non-stick pan. If yours isn’t non-stick, you might want to line the sides and bottom with baking paper.
    I prepared a ground pork mixture a la embutido, packed it in a small loaf pan and I baked it, Western meatloaf style. It looks every inch a Western meatloaf but, in flavor and aroma, it is Filipino embutido all the way.
  • Bake the meat loaf for an hour.
  • Cool the meat loaf in the pan.
  • Loosen the edges, invert on a plate then re-invert on a slicing board. Cut into one-inch slices. Important: Use is very sharp knife and slice with a see-saw motion.
    I prepared a ground pork mixture a la embutido, packed it in a small loaf pan and I baked it, Western meatloaf style. It looks every inch a Western meatloaf but, in flavor and aroma, it is Filipino embutido all the way.
  • Serve the meat loaf between slices of bread. OR with mashed potatoes. OR with rice. Whatever pleases you.
  • Finally, a tip. If you have enough meat loaf for a single meal, make only enough slices that you can consume. Wrap the remaining loaf, unsliced, in cling film and keep in the fridge. It’s so much easier to slice it neatly after chilling. Should you serve it cold the next day? You can. But my preferred method is to lightly brown both sides of a meat loaf slice in hot butter. It’s really good.