Embutido Recipe (Classic Filipino Pork Meatloaf) 

Prepare the Binder Time: 3 minutes In a bowl, combine breadcrumbs, milk, and Lady’s Choice Real Mayonnaise. Mix until fully absorbed and set aside.

Mix the Meat Base Time: 7 minutes In a large bowl, combine ground pork, onion, garlic, bell peppers, carrots, pickle relish, tomato sauce, raisins, cheese, Knorr Liquid Seasoning, salt, and pepper. Mix until evenly distribute. Tip: Mix just until combined to keep the texture tender, not compact.

Combine Mixtures Time: 3 minutes Add the prepared breadcrumb mixture to the meat mixture. Fold gently until fully incorporated. Tip: Overmixing at this stage can make the embutido firm instead of soft and sliceable.

Portion the Mixture Time: 2 minutes Divide the mixture into two equal portions for easier rolling and even cooking.

Shape the Embutido Time: 5 minutes Place one portion onto a sheet of aluminum foil. Flatten into a rectangle, about 9 x 6 inches. Tip: Lightly oil or wet your hands to prevent sticking while shaping.

Add the Filling Time: 5 minutes Arrange ham, Vienna sausage, and egg slices in a line across the center of the meat.

Roll and Wrap Time: 5 minutes Carefully roll into a tight log, enclosing the filling. Wrap securely in foil and twist the ends to seal. Repeat with the remaining mixture.

Cook the Embutido Time: 60 minutes Place embutido in a steamer over medium heat and cook for 1 hour. Tip: Alternatively, bake the embutido on a wire rack over a water bath, covered, at 350°F (175°C).

Check Doneness Time: 2 minutes Ensure the internal temperature reaches 165°F (74°C) using a thermometer. Tip: No thermometer? Slice slightly. The meat should be fully cooked with no pink juices.

Cool and Serve Time: 8 minutes Let cool slightly, then carefully unwrap and slice into rounds. Serve warm or chilled. Tip: Cooling first helps the embutido hold its shape when slicing.