Embutido Recipe (Filipino Meat Loaf )

Embutido Recipe

Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation. The origin of Filipino Style Embutido can be traced when Spain colonized the Philippines for three and a half centuries beginning in the middle of the 15th century. During that time, the Spaniards introduced different recipes of their sausages such as Chorizo, Longaniza, and Embutido. It’s for this reason why Embutido is regarded as a generic term for sausages in the Spanish language.


2 to 3 lbs. ground pork
1/2 cup Bread Crumbs
14 pieces sausage, cut in half lengthwise
5 hard-boiled eggs, sliced
½ cup sweet pickle relish
½ cup tomato sauce
3 raw eggs
2 cups cheddar cheese, grated
1 cup red bell pepper, minced
1 cup green bell pepper, minced
1½ cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper


Put the ground pork in a container, add the Bread Crumbs then break the Raw Eggs and add it in. Mix well

Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly.

Add the raisins, tomato sauce, salt, and pepper. Mix well.

Place the meat mixture in an aluminium foil and flatten it.


Put in the sliced sausage and sliced boiled eggs alternately in the middle of the flat meat mixture.

Roll the foil to form a cylinder locking the sausage and egg in the middle of the meat mixture. Once done, lock the edges of the foil.

Place in a steamer and let cook for 1 hour.

embutido lucelle

Place inside the refrigerator until temperature turns cold, Slice and Serve.


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