Embutido (Filipino Meat Loaf)

Embutido (Filipino Meat Loaf)

The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo. See the recipe for Embutido (Filipino Meat Loaf) »Todd Coleman

The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo. This recipe first appeared in our January / February 2012 issue on 100 new classics. See the article on Meatloaf.

Embutido (Filipino Meat Loaf)
The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo.
Yield: serves 8

Ingredients

  • 2 tbsp. canola oil
  • 4 cloves garlic, finely chopped
  • 3 medium carrots, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, stemmed, seeded, and finely chopped
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 9 oz. cooked ham, cut into 1/3″ cubes
  • 12 cup golden raisins, finely chopped
  • 13 cup bread crumbs
  • 3 tbsp. finely chopped parsley
  • 2 tbsp. soy sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 6 hard-boiled eggs, peeled
  • 2 (4-oz.) jars sliced pimientos, drained

Instructions

  1. Heat oil in a 12″ skillet over medium-high heat. Add garlic, carrots, onion, and bell pepper; cook until lightly caramelized, about 12 minutes. Transfer to a bowl along with beef, pork, ham, raisins, bread crumbs, 2 tbsp. parsley, soy sauce, and salt and pepper; mix until evenly combined. Transfer half the mixture to a large sheet of foil and shape mixture into a 9″ × 8″ rectangle. Place 3 eggs lengthwise along center of rectangle; cover with half the pimientos. Fold sides of rectangle over eggs and pimientos, and shape into a log; wrap tightly in foil, twisting ends to seal. Repeat with remaining meat mixture, eggs, and pimientos.
  2. Bring 3 cups water to a boil in a flat-bottomed wok over medium heat. Place an 11″ bamboo steamer in wok, and place meat loaves in steamer; cover. Cook until an instant-read thermometer inserted into the middle of the meat loaves reads 160°, about 1 hour. Unwrap, and cut into 1″ slices; garnish with remaining parsley before serving.