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Embutido Recipe (Filipino style pork meat loaf)

Try this delicious and easy to make Embutido, a Filipino meatloaf made from ground pork made flavorful with onions, carrots, bell pepper, relish, and raisins. With egg and sausage filling to make it more special. Perfect for everyday or special occasions.

How to make Embutido

Embutido is the Filipino version of a meatloaf using ground pork meat. It is usually served during special occasions like Fiesta, birthdays and of course at holidays. And since Christmas is just around the corner, I thought it is about time to remind you of this classic.


The name itself has Spanish origins that refer to cured sausages but Filipino Embutido is something different. It does not need to be cured at all. Rather, it is wrapped in foil and then steamed and it is ready to eat.

Some recipes recommend baking them instead, which I’ve tried but I have to say that the steamed version tastes better and has a better texture than the baked one. 


Embutido Easy Recipe

A special embutido have sausage and hard-boiled egg in the middle but you can leave them out and it will still taste great.

After being steamed, they can be frozen and they can last at least a month.

Embutido can be eaten cold but I personally prefer to fry them before eating served with hot steamed rice dipped in ketchup or sweet chili sauce.


One of our readers, Ann Damirez, suggested broiling it a bit in the oven after steaming it to give a bit of a char and a crisp on the outside. I think it is absolutely a wonderful idea. Then I can skip the frying part and make my life a little easier. Embutido

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5 from 7 votes

Embutido Recipe (Filipino - ground pork meatloaf)

Embutido is a Filipino meatloaf from ground pork. Usually steamed, covered in aluminum foil, can be frozen afterward to last for a month. Eaten cold or fried dipped in ketchup or sweet chili sauce.
Print Rate
Course: Main Course,Side Dish
Cuisine: Asian,Filipino
Keyword: embutido
Servings: 6
Calories: 388kcal
Author: Bebs
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes


  • 1 pound ground pork
  • 2 pieces raw egg
  • 1/4 cup flour
  • 1 cup breadcrumbs - or 3 pieces sliced bread cut into really small pieces
  • 1 big carrot - - diced (small)
  • 1 big onion - - diced (small)
  • 1 medium green bell pepper - - diced (small)
  • 1/3 cup sweet pickle relish
  • 3 tablespoons tomato sauce - or ketchup
  • 2/3 cup raisins
  • 1-2 teaspoons salt
  • 1/4 teaspoons pepper
  • 6 pieces Vienna sausage - or 3 hotdogs
  • 2 hard-boiled eggs - - each cut into 4


  • Put all ingredients, except the last 2, in a large bowl.
  • Mix everything together using your hand to make sure that all is well incorporated. Set aside.
  • Cut 2 pieces of aluminum foil about 12 inches long each. Take half of the meat mixture and flatten it on of the foil, covering about a half. Don't forget to leave some space at the ends, about 2 inches each side.
  • Place the sausages and hard boiled eggs on the middle of the flattened meat.
  • Roll the foil so that the meat forms a cylinder or log, locking the sausage and egg in the center. Twist the ends of the foil to lock.
  • Steam for 50-60 minutes.



Note 1: This recipe makes 2 big logs or 4 small ones.
Nutrition Facts
Embutido Recipe (Filipino - ground pork meatloaf)
Amount Per Serving
Calories 388 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g30%
Cholesterol 118mg39%
Sodium 746mg31%
Potassium 465mg13%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 6g7%
Protein 18g36%
Vitamin A 385IU8%
Vitamin C 17.9mg22%
Calcium 58mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


Try this Embutido recipe, the Filipino version of a meat loaf. |



Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. 5 stars
    Hi, can I make this ahead, and steam only the following day? By the way, i’ve tried a lot of your recipes, thanks for sharing your talent. 🙂

    1. Glad to hear that you like our recipes, Cherry. Sure you can make it ahead but I will also wrap them in alu. foil just before steaming.

  2. I don’t have a steamer, can I bake this instead? What’s the oven setting and how long? 😊 I. tried your other recipes and I love them all! I did Maja Blanca, Ube halaya, Cassava Cake and Longanisa recipes!! 😋 I’m a huge fan! Thanks in advance!!

    1. Wow that is a lot and happy that you like them all. Yes, you can bake it in the oven. It will take about 1 hour at 180°C at the middle rack.

  3. 5 stars
    This recipe tastes good! Thank you for sharing! Just my concern is the finished product is not that compact. Can you advise how I can make it more compact so it won’t disintegrate? Or will it be compact after freezing? Thanks!

    1. Hi Lory, try to roll it as compact and tight as you can. In the video, you will see that it should already stick together and hold its form prior to rolling.

  4. Hi, What name brand is your steamer ? I am also enjoying your videos of how you show step by step / the process. Thanks

    1. Hi Mille, here is the link to our Kare Kare recipe. You can make it more simple by just using basic ingredients like eggplant, pechay, and yard-long beans. You can also use pork hocks or even belly instead of oxtail and tripe.

  5. My mom always cooked this for big events but she uses this very thin lining that wraps the embutido and steams it. This thin white lining is also edible.
    Do you know what this is? Is it available outside of the US ? If so, where can we get it?

      1. It is called sinsal. It looks like very thin and has a bit fatty lines. It is used to wrap a similar dish called morcon.

    1. the white lining is thin fat from offal of pork, usually lined on the aluminum foil to prevent meat from clinging onto the foil. i usually get it from batchoy spleen (i think). i believe they are not being preserved for commercial sale.

  6. Can we wrap the embutido in parchment paper and steam it? It is because they say using aluminum foil can cause some aluminum to get into our food and aluminum is a suspect in alzheimer’s disease

    1. Hi Eleanor, I haven’t tried using parchment paper for wrapping and steaming embutido in, so I can not say if it would work or not. Sorry that I could not help you.

  7. This Embutido Recipe is one of the Great Pinoy Recipe. I Actually made this one with some twist and can be seen on my Blog.

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