Embutido Recipe (Filipino Style Meatloaf)



I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.

Here is my Embutido recipe.


2 pieces red pepper, minced finely
3 kilos ground lean pork
2 pieces carrot, grated finely
1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
6 eggs, beaten
200 grams raisins
300 grams pickle relish
3 onions, minced
1 1/2 tablespoon minced garlic
1 1/2 teaspoons ground black pepper
3 1/2 Tablespoons fine salt
7 1/2 Tablespoon sugar
2 1/2 Tablespoon worcestershire saice
3/4 cup cornstarch


3 eggs hardboiled
5 pieces hotdog
4 pieces Vienna sausage


1. Combine all the ingredients except the garnishings.

2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.

3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.

4. Make a rectangular well in the center.

4. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.

6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.

7. Seal both ends. Repeat with the remaining pork mixture.

8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.

Makes 18 rolls

Isn’t this one of the perfect dish for Noche Buena?

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12 thoughts on “Embutido Recipe (Filipino Style Meatloaf)”

  1. i wish to be a part of your post, i love cooking so much, thats why i admire everything that makes my knowledge in cooking broaden. thank you . and more power.

  2. i enjoy cooking and baking, thank you for sharing.. this will enhance my quality of making food more palatable.. can i ask a favor i would like to learn how to make san nicolas biscuit of mexico pampanga, it’s a good biscuit and no one is selling here in zamboanga del sur, i miss eating this biscuit since i went to my aunt 2006.
    more power…

  3. the best embutido on earth ever is the one wrapped in pork ‘sinsal’, instead of aluminum foil, and then deep-fried after steaming

  4. I enjoy your recipes however in printing them we get all the ads and information that is not necessary in making your recipes. I put your recipes in my personal cookbook for my own personal use. Could you make the recipes printable without all the “fanfare”. Thank you.

  5. ill try it later tonight,,gonna make embutido for tomorrow’s xmas party of my 2year and 11mths old bby,,,shes a toddler student right nw…

  6. thnx for a suggestion, i really needed it, my wife has been wanting to cook this and i need to make this for our anniversery,so thnx!

  7. my best embutido recipe:

    1 kg ground pork
    2 pcs onions (cut into small cubes)
    1 pc carrot (cut into small cubes)x
    2 tbsp garlic (cut into small cubes)
    1 small bottle sweet pickle relish
    1 small can vienna sausage (pressed w/ ur hands)
    1 tbsp rock salt
    1 tbsp sugar
    1 small box cheese (use half only & cut into small cubes)
    1 tsp fine ground pepper
    1 pc 70g Del Monte Tomato Paste (use half only)
    1 cup cornstarch
    1 roll of aluminum foil

    my family love this so much!!!

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