Embutido (Filipino-Style Meatloaf)

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.


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.

Do Ahead

Embutidos can be prepared 4 days ahead. Let cool, spread and chill.

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