Embutido Recipe
Embutido is a type of meatloaf prepared Filipino style. Though a well known dish for the holidays, Embutido can be enjoyed everyday without any hassle. Several meat processing companies now produce this meatloaf for commercial purposes; all you have to do is grab one from your favorite grocery store.For those of you who want to…
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Embutido is a type of meatloaf prepared Filipino style. Though a well known dish for the holidays, Embutido can be enjoyed everyday without any hassle. Several meat processing companies now produce this meatloaf for commercial purposes; all you have to do is grab one from your favorite grocery store.For those of you who want to enjoy the naturally prepared Embutido, this is the recipe to go for.
Meat loaf –– it’s a dish that has graced many a cafeteria hall, many a downtown diner, and many a family dinner. It’s no frills enough that you can enjoy it every day, but it’s also enough to make your holidays and celebrations even more special. Across different countries and cultures, meat loaf takes on different names and ingredients, making each rendition unique and unlike any other. The Filipino version of meatloaf, embutido, proves that no matter how classic a dish is, you can always make it your own.
Embutido uses ground pork, vienna sausages, hard boiled eggs, and other ingredients and seasonings to produce a delightful and hearty meal for the dining table. Despite its mostly American origins, embutido is actually a Spanish name, referring mostly to a type of cured, dry Spanish or Portuguese sausages. These were what the dish initially contained, although now it’s more common to find vienna sausages or hotdogs in this dish.
About this version:
My version (or should I say my Mom’s) focuses more on giving this dish the wonderful taste and aroma that can’t be found in commercialized Embutido. You can serve this as a cold cut or you can even fry it after steaming. Do whatever you want but don’t forget to put the Banana Catsup on the side. I like to eat Embutido either warm or cold.
Most of the time you spend cooking embutido is actually spent waiting; after combining all the ingredients together, you put this dish in the steamer and let the loaf cook for about an hour. It may take some time, but don’t worry –– this dish is definitely worth it! Even more so when your end product is a round, compact loaf of deliciousness.
Embutido Ingredients
Embutido is another one of those versatile recipes; there may be a set template and a basic number of ingredients, but all the additions are up to your preference. For this particular recipe of embutido, these are the ingredients we’ll be working with today:
Ground pork
If ground pork isn’t to your liking, you’re free to use other proteins, like ground beef or chicken! However, the original recipe calls for this meat in particular; juicy and tender, ground pork is the best option to attain this meat when you’re on a budget. Enjoy the pork in this embutido like never before!
Vienna sausage
As we mentioned earlier, the original embutido is a dry type of Spanish sausage that served as the main meat in this meat loaf. However, vienna sausages and hotdogs instead abound in this Filipino version. This is so your dish’s ingredients aren’t difficult to source at all, and are affordable, too! The marriage of vienna sausages’ distinct flavor with the savory taste of embutido’s other ingredients makes it a winning combination.
Hard boiled eggs
Hard boiled eggs are not only a tasty addition to the classic meatloaf; they can also make your embutido much more filling! Here’s a tip, though: be sure not to use that many eggs in your embutido, as you don’t want to empower the flavor of your dish. It may end up making your embutido taste and look a bit different. Just 3 is enough to satisfy your stomach!
Sweet pickle relish
Summery and sweet, it may come as a surprise to some that sweet pickle relish has made it on the list of embutido ingredients. But this relish actually comes as a great companion to dishes like hotdogs –– one of the main ingredients of embutido! You can find pickle relish at any grocery store, or even make your own from home.
Tomato sauce
One of the most common partners to meatloaf of embutido is sweet and yummy tomato ketchup. However, embutido itself already has tomato sauce as one of its ingredients! This adds an even more complex layer of flavor to this delightful meal.
Eggs
Just like the eggs from earlier, be sure not to use too many of these in your embutido mixture, or you might end up with more of an omelet situation than an actual meat loaf!
Cheddar cheese
Cheese balances out the savory ingredients with its own sweet and salty flavors. Cheddar especially, with its unique sharp taste, works wonders on this incredibly filling meatloaf.
Red bell pepper and green bell pepper
Bell peppers are just the right combination of sweet and spicy. Crisp and distinct, they are unlike any other! Not adding them to your embutido would be a huge loss, in my opinion. Not only do they taste great, but they make your embutido look all the more appetizing! Just make sure to mince these beforehand.
Raisins
Raisins might not be everyone’s cup of tea, it’s true –– but their taste in embutido is truly irreplaceable! Adding these little prunes to your meatloaf might be an effective way of getting your picky eater kids to finally try them! This could be their gateway to finally trying this delicious ingredient.
Bread crumbs
You can buy bread crumbs at any grocery store, or even make your own! Breadcrumbs are easy to produce; you only need 4 slices of tasty bread to toss in a food processor. However, if you don’t have a food processor at home, it’s not a problem! Simply tear the bread up with your hands.
Other ingredients in your embutido include carrots, onions, and salt and pepper. All of these ingredients combined create a wonderful dish –– one that you and your whole family will most definitely enjoy!
Give it a spin!
Embutido is a fairly classic dish. But do you want to make it even more special? Here are a few twists you can put on this meal and make it your own!
Steaming your embutido has always been the traditional way of enjoying this meatloaf. But did you know you can fry it, too? This fried embutido recipe is one of my favorite ways to make your embutido taste even better! For fans of omelettes or fried fritters, this may be a wonderful alternative to the regular way of preparing this meal. Paired with ketchup or mango chutney, its flavors will definitely explode in your mouth!
And if you look to a wonderful grilled cheese for comfort, why not try this Embutido Meatloaf with Tomato and Basil Grilled Cheese? It may sound strange at first, but the intermingling of two of my favorite comfort foods makes this phenomenal. Warm, gooey cheese, the savory embutido, and refreshing tomato and basil make this a filling snack or light dinner! I’m sure you will love it as much as I do.
Tips in Making Embutido
Tips in making embutido
If this is your first time making embutido, here are a few tips to make the process a little easier for you:
Wrap it well
The most important thing to remember about making embutido is to wrap it well. For this, you’ll need a sheet of aluminum foil. Think of wrapping your embutido like you’re wrapping a burrito; you don’t want any of the contents spilling out! The whole appeal of an embutido, after all, is in its compactness. If you need a more visual example, feel free to use the video for help.
Cook it thoroughly
Make sure you’ve cooked your embutido thoroughly. Since you’ll be leaving it in the steamer for most of the cooking time, ensure that you’ve allotted enough minutes for it to cook all the way through. While I’ve set my recipe for about an hour, it really wholly depends on how thick or thin your embutido rolls are. As such, it would do good to check up on them from time to time.
Have a bit of patience
Embutido requires a lot of patience; from wrapping it, to letting it steam –– and then to let it cool down! When fresh out of the steamer, your embutido might still be a little too moist, and may easily fall apart. Putting them in the refrigerator for a little while longer can help you reach the consistency you desire.
Now that you have all these tips, let’s start cooking embutido together!
How to Cook Embutido
Prepare the ingredients
Half your sausages are hotdogs lengthwise, then slice 3 hard boiled eggs. Grate your cheddar cheese, then mince your bell peppers, carrots, and onions.
Combine and mix all the meatloaf ingredients
To begin making your embutido, pour your ground pork in a large container and add in your bread crumbs. Break in your 2 raw eggs and beat them into this container, mixing all your ingredients well. This will form the outer coating of your embutido, as well as ensuring that it holds.
Then, add in your carrots, both bell peppers, onions, pickle relish, and cheddar cheese. Mix these abundance of ingredients thoroughly, making sure to incorporate every single one. After adding your raisins, tomato sauce, and salt and pepper to taste, do the same.
Wrap in aluminum foil to secure the meat mixture
On a piece of aluminum foil, place and flatten your ground pork mixture. Your sausage and boiled egg slices should sit alternately in the middle of the flat meat. Then like a burrito or sushi roll, roll your foil to form a cylinder, with the egg and sausages trapped in the middle. Lock your foil tightly after this step; you don’t want your embutido spilling out!
Steam it
Place your embutido in a steamer and let it cook for one hour. You can use this time to pack up any excess ingredients or wash some now unused dishes. Once that time is up, take your embutido rolls out of the steamer and put them in the fridge! When the temperature is cold, you can finally take it out.
Slice and serve
Slice your embutido and serve it with some warm, white rice and delightfully sweet banana ketchup. Share and enjoy this embutido with your loved ones! Let us know what you think of this dish in the comments below.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Embutido
Ingredients
- 2 lbs. ground pork
- 12 pieces vienna sausage or 6 pcs hot dogs, cut in half lengthwise
- 3 hard boiled eggs sliced
- 1/2 cup sweet pickle relish
- 1/2 cup tomato sauce
- 2 eggs
- 2 cups cheddar cheese grated
- 1 cup red bell pepper minced
- 1 cup green bell pepper minced
- 1 1/2 cup raisins
- 1 cup carrots minced
- 1 cup onion minced
- salt and pepper
- 1 to 1 1/2 cups bread crumbs made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.
Instructions
- Place the ground pork in a large 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 then mix well.
- Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
- Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
- Roll the foil to form a cylinder — locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
- Place in a steamer and let cook for 1 hour.
- Place inside the refrigerator until temperature turns cold
- Slice and serve. Share and Enjoy!
Ronnie Encarnacion says
Really liked all your recipies! great help for all my dishes, i actually tell all my folks that its all made possible by Panlasang Pinoy!
Many Thanks!
Mandy says
I made this and it was a sure hit. I made quite a lot and i knew it won’t fit in my steamer. What I did was baked it in a hot water bath at 300f for an hour. And they turned out great! Thanks, Kuya! Keep on posting! Have a great new year!
Sheena says
hi kuya.. I’m gonna do this on New Year. Just wondering if I could fry it after steaming? Usually kasi we do fry our embutido before serving it.
Maricar says
May I jump in….You can bake, or steam. I also fry before serving. It tastes better!
Liza says
Thank you so much,your such a blessing,I will try this recipe and let you know how it turn out,I love all your recipe and the video is a plus.more power and God bless.
Vannyboo says
Kuya shinare ko sa cook book namin sa work ung ibang mga recipe mo 🙂
eunice says
hi dear… I’ve been wondering how to make embutido when I accidentally got here. You have a video which is so concise so for me I’ll try this recipe for my embutido business. Hope it works out okay…as I can see in those comments I’m so excited to try it. Thanks to you. More power. Godbless
rinz manuel says
love it!!i’ll be making this tonight!!!thank you so much for the recipe!!!
Panlasang Pinoy says
YamaeY, if that is the case, try to lessen the amount of pickles that you will use so that it wont be too sour. You may also add a little sugar if you like.
charo pagtakhan says
Hi!I keep on searching for what a best recipe could I used until I found yours.Panlasang Pinoy sounds good to me,,so I read your recipes and I tried one of them, how to cook Embutido,it’s my first time to cooked like this,,but after steaming the Embutido, when I opened it..The meat sticks on the foil and it was a little bit soft that I couldn’t cut it,,hehe..but the taste was really good…
then I realized the problem was I don’t put much flour and I don’t make it too tight when I close the foil,,anyway my kids like it so much..maybe that’s the best thing,the taste!!practice makes perfect,,I’ll do better next time! thank’s again,rgrds
ANGELINA says
BLESS YOUR HEART FOR SHARING WITH US YOUR SPECIAL EMBUTIDO SECRECT FROM YOUR MOTHER ! I NEVER THOUGHT THAT ADDING TOMATO SAUCE WILL GIVE THE MEAT A GOOD COLOR,IS KETCUP A GOOD SUBSTITUE? I LIKE THE IDEA OF ADDING BREAD CRUMBS TO THE MEAT. CAN I USE MATSAKAW ? WHEN I DO MINE, I ADD ENOUGH AMOUNT OF FLOUR TO HOLD THE EMBUTIDO FROM NOT BREAKING SPECIALLY, AFTER YOU STEAM IT.I GUESS,I CAN USE BREAD CRUMBS AND FLOUR COMBINED. AND I ALSO ADD LIVER SPREAD TO EVEN PERK UP THE TASTE OF MY EMBUTIDO. I GOT TIPS FROM YOUR RECIPE.PLEASE CONTINUE TO PROVIDE US IN YOUR WEBSITE “PANLASANG PINOY” YOUR GREAT RECIPE/S.YOU MAKE ALL FILIPINOS PROUD OF YOUR GOD GIFT TALENT IN COOKING.MORE POWER IN ALL YOUR UNDERTAKINGS.
kagome23 says
i will try it later for our dinner
weng says
i tried it two days ago and my husband and his officemates liked it!
thanks po, and more power! ingat po and God bless.
jheyeem says
my bf like ur recipe it helps me a lot.. tnx
Noreen says
truly love this…please post more recipes…and keep the method as always for a newbie like me…
dante says
hi der i would like to thank u for this awesome site, i really learn a lot from here… can i ask about embutido? i would like to try it but we dont have steamer here, wat can u recommend to use for substitute to the steamer… thanks a lot… i will w8 for ur reply… take care always… God Bless u always…
Nilma Gonzales says
How long can we store this embutido?
Marie says
Hi! Love your recipe for embutido! My family loved it, especially my husband! I would like to know what should I add to make the embutido more firm? Ok naman ang pag balot ko pero when I slice it, the embutido falls apart. Ayoko galawin ang recipe masyado, kasi the taste is perfect.
Panlasang Pinoy says
Hi Marie, try to add 1 more egg to make it firmer. I used large eggs for the recipe,maybe the ones that you used are a bit smaller.
maria erwhina says
Hi there! I tried this recipe last Sunday and it turned out perfect!=)
after it was cooked, i let it cool down first before slicing to avoid from falling apart. Perhaps, Marie could try it as well. Many thanks for this recipe!=D
Panlasang Pinoy says
Hi Maria, nice to see you here. Thanks for the tip, this will be helpful to our friends who are having the same issues.
May says
sir want to try this recipe but do you have any suggestion kung ano magandang gawin if frozen ang baboy.puro frozen po kasi ang giniling na baboy dto.worried lang po kasi ako n after defrosting ay magtubig sya.thankyou.
Vanjo Merano says
May -- Walang problema kahit frozen ang ground pork. Paki sigurado lang na hindi mo ito ibababad sa tubig para ma defrost. Ang karaniwang ginagawa ko dito ay inilalagay ko lang ang ground pork sa isang malinis na lalgayan gaya ng plato at papabayaan kong matunaw in room temperature. Medyo kailangan ng ilang oras dito, pero ito ang pinakamabisa para sa akin.
Kapag na defrost na ang ground pork, maaari mo nang tanggalin ang tubig mula dito. Simply tilt the plate para ito tumulo. Huwag ka mag alala kung medyo basa pa rin ang ground meat, meron naman tayong ingredient na bread cryumbs para i-absorb ang tubig.
rosey says
I tried this last nyt and it was a failure…huhuhu
hnd xa intact, breaks off easily..wats wrong kaya?
Panlasang Pinoy says
rosey, did you follow the exact measurement for the ingredients? Putting-in too much for each could cause it to break-up because the binder (which are the eggs) can only hold the exact ingredients indicated above. Try adding one more egg to make it more intact.
qwekqwek says
really nice dish. embutido is one of my fave filipino food. i will try this soon.
(please visit a new pinoy blog, qwekqwek.com. all contents from pinoy perspective)
gerryofJEDDAH says
thanks for this effective recipe! Is great.. though mern me binago ng knti s recipe at mern dinagdag para mas malinamnam p cya lalo.. and hindi beef or pork gnwa ko, ground chicken ginamit ko.. kc d2 wla pork.. only beef n chicken..