Filipino-Style Meatloaf (Embutido)

Name: Filipino-Style Meatloaf (Embutido)
Yield: 4 servings
Ingredients: 1 12 large eggs; 1 2 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons Morton kosher salt; plus more; 1 8 garlic cloves, finely chopped; 1 1 cup grated Parmesan; 1 1 cup panko (Japanese breadcrumbs); 1 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 1/2 cup chopped bread-and-butter pickles; 1 1/2 cup coarsely chopped pitted green olives; 1 1/2 cup raisins; 1 1/4 cup distilled white vinegar; 1 4 1/2 teaspoons hot smoked Spanish paprika; 1 4 1/2 teaspoons paprika; 1 2 teaspoons freshly ground black pepper; 1 3 pounds ground pork; 1 Nonstick vegetable oil spray; 1 1/4 cup ketchup; 1 2 teaspoons Worcestershire sauce

From the kitchen of Carly

Embutido is the Filipino meatloaf that rewrites the rules. Soft, savory, studded with hard-boiled eggs and briny olives, it balances sweet raisins and pickles with garlicky richness. Serve it warm or cold, sliced thick, and watch people ask for seconds.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

112 large eggs
12 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons Morton kosher salt; plus more
18 garlic cloves, finely chopped
11 cup grated Parmesan
11 cup panko (Japanese breadcrumbs)
13/4 cup (1 1/2 sticks) unsalted butter, room temperature
11/2 cup chopped bread-and-butter pickles
11/2 cup coarsely chopped pitted green olives
11/2 cup raisins
11/4 cup distilled white vinegar
14 1/2 teaspoons hot smoked Spanish paprika
14 1/2 teaspoons paprika
12 teaspoons freshly ground black pepper
13 pounds ground pork
1Nonstick vegetable oil spray
11/4 cup ketchup
12 teaspoons Worcestershire sauce

Instructions

Preheat oven to 350°F. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.
Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus 1 1/2 tsp. Diamond Crystal or 4 1/2 tsp. Morton salt, then mix in pork.
Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.
Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°F, 55, 70 minutes. Let cool 10 minutes.
Transfer embutidos to a platter; slice.
Embutidos can be baked 4 days ahead. Let cool, cover and chill.