This classic Filipino meatloaf is a delicious blend of savory flavors wrapped in a tender egg and sausage casing. Perfect for family gatherings or special occasions, it’s a comforting dish that everyone will love.
Start by heating your oven to 350°F (175°C). In a big bowl, combine the ground pork, luncheon meat, chorizo de Bilbao, pickles, raisins, eggs, salt, and pepper. Mix everything well until it’s all evenly blended. Shape the mixture into two logs and wrap each one tightly in aluminum foil. Place the wrapped logs in a baking dish and pop them in the oven. Let them bake for about an hour.
Once they’re done, take them out and let them rest while you make the sauce. Carefully pour the drippings from the baking dish into a small saucepan and set it over medium heat. Whisk in the soy sauce and cornstarch, then bring the sauce to a boil. Keep stirring as it cooks until it thickens up nicely—this usually takes around 5 to 7 minutes.
Unwrap the meatloaves, slice them up, and serve with the sauce drizzled on top. Enjoy!
- Use finely ground meat for a smoother texture.
- Wrap the mixture tightly in foil to keep its shape while steaming.
- Let it cool completely before slicing to prevent it from falling apart.
This dish offers a perfect balance of savory and sweet flavors wrapped in a tender, flavorful meat mixture. It’s a classic comfort food that reminds many of family gatherings and special celebrations. Its versatility makes it a crowd-pleaser for any occasion.
Serve warm or at room temperature with a side of garlic fried rice or steamed vegetables. It also pairs well with a dipping sauce made from vinegar and crushed garlic for an extra tangy kick.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to one month. Reheat by steaming or microwaving until heated through.
