Embutido (Filipino-Style Meatloaf)
Try not to squander any of the cheerful juices shaded with paprika that remain in the bowl – dip them with rice.
- 12 large eggs
- 2 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons Morton kosher salt
- 8 garlic cloves, finely chopped
- 1 cup grated Parmesan
- 1 cup panko (Japanese breadcrumbs)
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup chopped bread-and-butter pickles
- 1/2 cup coarsely chopped pitted green olives
- 1/2 cup raisins
- 1/4 cup distilled white vinegar
- 4 1/2 teaspoons hot smoked Spanish paprika
- 4 1/2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 3 pounds ground pork
- Nonstick vegetable oil spray
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
Preheat stove to 350°F. Tenderly lower 6 eggs into a huge pot of bubbling salted water and cook 5 minutes. Move to a bowl of ice water and let cool 2 minutes. Deplete and cautiously strip.
Blend staying 6 eggs in a huge bowl with garlic, Parmesan, panko, spread, pickles, olives, raisins, vinegar, the two paprikas, pepper, and 2 Tbsp. in addition 1/2 tsp. Precious stone Crystal or 4 1/2 tsp. Morton salt, at that point blend in pork.
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Line two 9×5″ portion dish with a sheet of foil, leaving 3″ overhang on long sides. Delicately cover with nonstick splash. Separation half of meat blend between container. Spot 3 bubbled eggs in a line down the focal point of each skillet. Top with outstanding meat blend, pressing firmly around eggs and ensuring they are totally secured.
Blend ketchup and Worcestershire sauce in a little bowl and spread over both embutidos. Prepare until a moment read thermometer embedded into a few spots, dodging eggs if potential, registers 155°F, 55–70 minutes. Let cool 10 minutes.
Move embutidos to a platter; cut.
Embutidos can be prepared 4 days ahead. Let cool, spread and chill.