Embutido: Filipino Meatloaf

Quite possibly my favorite fiesta dish, embutido (stuffed) may sound too strange with the inclusion of raisins and sweet pickle relish on the list of ingredients.  Next time you chat with your Filipino friend (if you have one) make your request.  He or she will be delighted!  I betcha.

Unlike the baked American meatloaf, embutido is traditionally rolled (like a roulade) in pig’s stomach lining (looks like lace) and steamed or poached in broth.  Nowadays, if steamed, Saran wrap works.  Aluminum foil if baked.

Preheat oven to 350F


  • 4 cups ground pork
  • 4 slices of prosciutto, chopped
  • 4 small pan de sal or bread slices, whirl in food processor to make crumbs
  • 4 eggs
  • 1/2 cup milk (to moisten crumbs)
  • 1/2 cup brunoise chorizo de Bilbao
  • 1/2 cup raisins, chopped
  • 1/2 cup sweet pickle relish
  • 1/2 cup bruniose roasted red peppers
  • 1/2 cup brunoise onions
  • 1/2 cup Parmigiano Reggiano, grated
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon pepper


  • Combine all ingredients.  Let sit for half an hour for the flavors to marry.
  • Place two (2) cups of mixture on foil and form a 2.5″ roulade.  Recipe yields four (4) roulades.
  • Bake in oven at 350F for one (1) hour.  Cool completely before slicing.
  • Serve with steamed rice and banana ketchup or sweet sour chili sauce.


  • Chopped green olives would have given this recipe more depth in flavor, but I’m out.  Ack.  Next time.
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