Cheezy Embutido
Ingredients
- 1 kg Minced pork
- 2 cups Breadcrumbs
- 1 cup Tomato sauce
- 1 bulb Garlic chopped
- 1 whole Onions chopped
- 1 whole Bell peppers (red and green, preferably), chopped
- 1 whole Carrots chopped
- 1 cup Pickle relish
- 1 cup Raisins
- 23 cups Cheddar cheese shredded
- 23 pieces Raw eggs
- 6 pieces Hard boiled eggs
- 750 g Hotdogs sliced in halves
- 34 tbsp Salt
- Pepper to taste
- Aluminium foil and steamer
Instructions
- Chop the garlic, onions, bell peppers and carrots to bits. If you have a food processor, put all these ingredients in and mince away.
- Put the meat, minced ingredients, raw eggs, breadcrumbs, raisins, cheese, tomato sauce, pickle relish, pepper and 3 tbsp of salt.
- Mix the ingredients altogether. Use your strong fists if you have to. I know I did! It’s just too hard to stir with all these components with a ladle.
- When all are mixed up, test the embutido mixture. Fry a spoonful portion into a pan to see if you got the flavors right. Add salt and pepper, or cheese or tomato sauce according to your preference. If so, you are ready for packing!
- Place a sheet of foil onto the table.
- Measure ¾ – 1 cup of mixture. Lay it flat on the foil.
- Place a piece of hotdogs and boiled eggs on the flattened mixture.
- Sprinkle cheddar cheese onto the hotdogs and eggs.
- Embutido Recipe
- Slowly roll the foil from your side towards the other side. Make sure to roll as tightly as you can there's little air in between the meats.
- Seal the 2 sides of the foil as you make the roll.
- Steam rolled embutidos for 1 hour up to a hour and 15 minutes.
- Let it cool before serving.
Video
Notes
I normally cook this a day ahead to avoid the stress of it all. After cooling, I put in the fridge as I wait for serving time. Before serving, I just re-heat by either frying or steaming. (It is usually steaming for me; but you can do either.) There you have it!! Remember me when you cook!
Tips and Tricks
Cooking Tips for Perfect Cheezy Embutido
Making cheezy embutido is easy, but there are a few tips to ensure it turns out perfect every time.
Choose the Right Meats
Embutido is traditionally made with ground pork. However, I like to use a blend of ground pork and ground beef for more flavor. The ratio can be adjusted to your taste, but I recommend 1 lb ground pork to 1/2 lb ground beef.
Don’t Overmix
When combining the meat mixture, mix just until blended but don’t overmix. This will help the embutido stay tender and moist after cooking.
Use Cheese Sparingly
A little cheese goes a long way in this dish. Just 1/2 cup of shredded cheddar is plenty to make it nice and cheezy. Too much cheese can make the meatloaf dry.
Bake Low and Slow
Embutido should be baked at a low temperature, around 325°F, for at least 1 hour. This allows the flavors to develop fully and the loaf to cook through without drying out.
Serving Suggestions
Embutido is very versatile and can be served in many ways! Here are some of my favorite serving ideas:
- Slice it thick and serve with rice and a fried egg for a complete meal.
- Turn it into sliders on mini buns with lettuce, tomato, and mayo.
- Dice it up and add to pasta, fried rice, omelets, or tacos. Pasta Maker Tip: For an extra special touch, consider using your pasta maker to create fresh, homemade pasta to pair with the diced ingredients. The combination of freshly made pasta and diced additions will elevate your dishes to a whole new level of flavor and texture
- Top it with gravy or mushroom sauce for extra flavor.
- Slice thin and make sandwiches on crusty bread. Add cheese, lettuce, and tomato for a hearty lunch.
I like to serve embutido with a side of garlic rice and a fresh, tangy salsa on top. The combination of flavors is exceptional!
Frequently Asked Questions
What meat alternatives can I use?
You can make vegetarian embutido with textured vegetable protein (TVP) or extra firm tofu in place of the meat. Mash and season the TVP or tofu the same way.
Can I freeze embutido?
Yes! Let it cool completely then wrap tightly in plastic and foil. It freezes well for up to 3 months. Thaw in the refrigerator before reheating.
How long does embutido keep in the fridge?
Properly stored, embutido will last 3-4 days refrigerated. Be sure to wrap it well and store any sliced portions separately.
What’s the difference between embutido and meatloaf?
While they are similar, embutido uses ground pork as the main meat and has Filipino flavorings like banana ketchup, raisins, and hardboiled eggs. It also often includes annatto oil for a signature reddish-orange color.
Can I make individual embutido muffins?
Absolutely! Divide the mixture between 12 greased muffin cups and bake 20-25 minutes for personal sized portions.
My Personal Embutido Preferences
I love experimenting with different add-ins when I make embutido. Some of my favorites include:
- Diced green chilies and cheddar for a cheezy kick
- Pineapple tidbits for a touch of sweetness
- Chopped spinach or kale for an extra serving of veggies
- Crumbled crispy bacon on top for crunch
- A drizzle of ketchup or barbecue sauce for fun flavors
No matter what you add, embutido is such a tasty, comforting dish. I hope you’ll give this cheezy version a try soon and let me know your favorite serving suggestions! This Filipino-style meatloaf always satisfies. Enjoy!
