This Pinoy pork meal, similar to an American meatloaf, is incredibly simple to make. You can prepare this Filipino meatloaf in advance, especially if company is expected.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 2 small meatloaves |
Ingredients
- 1 ½ pounds ground pork
- 1 (12 ounce) container fully cooked luncheon meat (such as SPAM®), sliced thin
- 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), sliced thin
- 2 tablespoons chopped sweet pickle
- 1 (1.5 ounce) box raisins
- 3 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons soy sauce, or to taste
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together ground pork, luncheon meat, chorizo de Bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form mixture into 2 logs and wrap with aluminum foil. Place wrapped logs in a baking dish.
- Bake in the preheated oven for 1 hour. Set meatloaves aside to rest.
- Carefully drain drippings from the baking dish into a small saucepan; place over medium heat. Stir soy sauce and cornstarch into drippings; bring to a boil. Cook and stir mixture at a boil until sauce is thick, 5 to 7 minutes.
- Unwrap meatloaves and slice; serve sauce over sliced meatloaf.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 0 g |
| Protein | 30 g |
| Saturated Fat | 13 g |
| Sodium | 1518 mg |
| Sugars | 4 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
A good starting point.
It is much better to steam it, that’s what we do at home. The meat holds the added ingredients better. What’s more, we put cooled embutido logs in the freezer and if it’s tile to eat it, we cut them into One inch slices and fry/bake them.
Omitted the liquid and IT WAS FABULOUS!! We loved it!
I had ground pork and chorizo on hand and did an AR search and this came up. I did not have the canned luncheon meat. My hubby and son liked this, but we all thought it was *really* salty. I even used low-sodium soy sauce. I cannot imagine how salty it would be with Spam (or similar) in it, too. I didn’t even add any salt (rarely do). For leftovers, we nixed the sauce and used Heinz 57 for sauce. It was much better. So I’ll make this again, but without the sauce. Neither my son nor my husband could tell this had raisens (I used golden ones) and they loved the pickles in it! I’ll have to ask my Filipino neighbor how authentic this is.