Embutido (Filipino Style Meatloaf)
Embutido is a Filipino style of meatloaf. This filipino food dish is one of the favorite filipino dish that my hubby loves to eat. He even consumes the whole wrap of embutido in a single setting. My kids love also the embutido especially with the portion of hard-cooked eggs and sausages.
They said that “embutido” means that it is wrapped with the skin of the pig’s intestines. But this embutido is just wrapped with an aluminum foil because my family especially my hubby doesn’t like to eat food that contains internal organs of the animals.
Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce. As for me, my favorite is the sweet chili sauce while my kids love to dip it with ketchup. Hmm…delicious… Enjoy!!!
Ingredients :
- 1 lb. ground pork
- 1/2 cup finely chopped carrots
- 1 cup (6 slices) finely chopped (sweet or cooked) ham
- 3 tbsp. minced green bell pepper
- 3 tbsp. minced red bell pepper
- 1/3 cup sweet pickle relish
- 1/4 cup raisins
- 3 whole eggs
- 1/2 cup grated cheddar cheese
- dash of liquid seasoning
- salt & pepper, to taste
- 1 tbsp. cornstarch
- slices (wedges) of hard-cooked eggs (see recipe)
- slices (wedges) of Vienna sausage
- aluminum foil, 10″ x 12″ sizes
(Cooking Conversion Chart)
Cooking Procedures :
- Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
- In a bowl, combine all the ingredients and mix until well blended.
- Divide the mixture into 2 to 4 portions (depending on how many you want to make).
- Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
- Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
- Place the embutido in a steamer and steam for an hour. Alternatively, if you don’t have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
- Let it cool and slice into rings. Serve with your favorite catsup or sauces.
- Refrigerate unused embutido.
Tagged with: filipino • pinoy • raisins • steam cooking
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one of my favorite… so thanks a lot for sharing your recipe
thanks for posting this, i want to cook and follow your recipe but i dunno this “•dash of liquid seasoning”?
its maggi liquid seasoning i think. . . =)
Or Knorr Liquid Seasoning…
one of my favorite dishes..i’ll try to do this recipe and will let you know the results. thanks a lot for sharing.
@ Tan:
Dash of liquid seasoning is like Knorr seasoning or Maggie seasoning. It comes in a small dark bottle with a long pointed neck. Label is coloured green and yellow for Knorr, and yellow and red for Maggie. Hope this helps.
to “tan”.. this liquid seasoning i think is any other kind of liquid seasoning like “knorr liquid seasoning”
thank you for this recipe! I’ll try to cook this one for my brother, he’s requesting this one for this week. Thank you. ^^
I really want to learn to cook and by posting all your filipino food recipes, it gives me great help because sometimes I miss the food back home and now I can do it in my own kitchen here. I learned a lot from you and I really appreciate it.
We tried the recipe. It was very good. We did not have sweet ham – substituted hotdogs instead. Also, we will try using canned pimientos next time. Very good taste! Thanks for posting.
i want to be part of your site.thenx
hi! oven steaming is another alternative if you don’t have a steamer.. it’s either way to cook, not both.. hope it helps.. happy cooking!
be sure that embutido is hard enough to cut, by freezing or refrigerate it first and that will ease the cutting without ruining the shape. then you can reheat it in a microwave. hope it helps. happy cooking!