Name: Embutido (Filipino-Style Meatloaf)
Yield: 8–12 servings
Ingredients: 12 large eggs; 2 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons Morton kosher salt; plus more; 8 garlic cloves, finely chopped; 1 cup grated Parmesan; 1 cup panko (Japanese breadcrumbs); 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 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

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

Ingredients

8–12 servings

12 large eggs

2 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons Morton kosher salt; plus more

8 garlic cloves, finely chopped

1 cup grated Parmesan

1 cup panko (Japanese breadcrumbs)

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

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

Preparation

Step 1
Preheat oven to 350°F. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.
Step 2
Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus  1 1/2 tsp. Diamond Crystal or 4 1/2 tsp. Morton salt, then mix in pork.
Step 3
Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.
Step 4
Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°F, 55–70 minutes. Let cool 10 minutes.
Step 5
Transfer embutidos to a platter; slice.
Do Ahead
Step 6
Embutidos can be baked 4 days ahead. Let cool, cover and chill.

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Reviews (2)

This is definitely a twist on the original embutido. I've not heard of this Filipino meatloaf with some of these ingredients, including butter, paprika, parmesan. Maybe I'd make with a few twists of my own.
- Anonymous
- Toronto, ON
- 2/19/2018
There were some things that worked, and some things that definitely did not work in this recipe. The soft-boiled eggs were exactly on point: by the time they finished cooking inside the meatloaf, the yolks were perfectly done. However, the 1.5 sticks of butter was WAY too much unnecessary fat, which made the dish unpalatable and greasy (those are the "juices" described in the introduction). The enormous amount of paprika made me think it must be a typo: the flavor becomes overwhelming if you use the stated amount. The only redeeming quality is that it tents the pale pork a red color, making it look like a (somewhat) traditional beef meatloaf. I definitely wouldn't make this again.
- sashamol
- Tucson, AZ
- 1/10/2018