How meatloaf saved the day

hungry_hobbit, a.k.a. my husband, has been lamenting that all we’ve been having at home is Asian food (now c’mon, would you complain?). Well, with all the recipe testing that’s been going on, it’s not like I can help it.  

Then it came time to try Leah Tolosa’s Filipino-style meatloaf recipe, embutido.

hungry_hobbit stopped asking me what’s for dinner months ago but I volunteered the evening’s menu anyway. “Honey, we’re having meatloaf, but with a Filipino twist.” 

Ding! His eyes lit up! 

That evening, hungry_hobbit dined with a smile. The next day, he brought embutido to work for lunch and he ate it again for dinner! 

Thank you, Leah, your meatloaf saved the day!

Filipino-style meatloaf (Embutido)

I read online somewhere that embutido is traditionally wrapped with the skin of pig’s intestines. Does anyone have any input?

All I can say is that I’m thankful modern-day versions like Leah Tolosa’s are wrapped with aluminum foil. Embutido can also be served as a “cold cut.” Lightly pan-fry slices or deep-fry the whole log then slice. However, you choose to serve it, it’s delicious dipped in banana ketchup or Thai sweet chili sauce.

Time: 1 hour 30 minutes (30 minutes active)
Makes: 4 to 6 servings

2 slices white bread, cut into cubes (2 cups)
1/2 cup milk
1 large egg, beaten
1 tablespoon vegetable oil
1 clove garlic, minced
1 small onion, chopped (3/4 cup)
1 medium carrot, peeled and grated (1/2 cup)
1/2 small red bell pepper, chopped (1/2 cup)
1 1/2 pounds ground meat of choice (chicken, turkey, pork, veal or beef) (2 1/2 cups)
1/2 cup raisins
1/3 cup sweet relish
1/2 tablespoon freshly ground pepper
1 teaspoon salt, or to taste
3 hard boiled eggs, each halved

Three (12- by 12-inch) square sheets of aluminum foil

Pre-heat oven to 375 degrees F.

In a large bowl, soak bread cubes in milk until soft, about 5 minutes.  Mix in beaten eggs.

In an 8-inch skillet, heat oil over medium heat until hot. Add garlic and onion and cook 2 to 3 minutes, until onions are soft and translucent. Add carrots and bell pepper. Cook another 1 to 2 minutes until heated through. Cool veggie mixture slightly, about 5 minutes.

Add veggie mixture to bread mixture in the bowl followed by remaining ingredients except hard boiled eggs. Mix well.

To assemble embutido, lay a sheet of aluminum foil on the counter. Scoop one third of the meat mixture (about 2 cups) onto the center of foil. Shape into a 9- by 5-inch rectangle.

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Lay 2 egg halves, cut-side down, on top of meat mound.

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Lifting the 2 longer sides of foil, shape meat mixture into a log around the eggs and hide them in the center.

Wrap completely with foil, rolling back and forth into a tightly packed log about 2- to 3-inches in diameter. Secure by twisting ends shut. Repeat with remaining meat mixture and eggs to form 2 more logs.

Place wrapped logs on a baking sheet or pan and bake for 1 hour.

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Cool embudito completely before serving. To serve, unwrap aluminum foil and cut embutido into half-inch-thick slices. Arrange at an angle on the platter to show off hard-boiled egg in the center.