Recipe

Filipino Embutido

A tender, sweet savory Filipino steamed meatloaf with eggs and veggies, made for easy slicing, meal prep, and crispy pan-fried leftovers.

By Matt Campbell

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4.8

Thick slices of Filipino embutido arranged on a white platter, showing the cross-section with egg, carrots, and peas, on a warm kitchen table setting

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Embutido is one of those dishes that feels like a kitchen hug. It is technically a steamed meatloaf, but it eats like something more special: tender ground pork seasoned just sweet enough, dotted with veggies, and tucked around a surprise in the middle. It shows up at holidays and potlucks, but it is also low-drama enough for a weeknight if you treat it like meal prep.

My favorite way to eat embutido is the day after you steam it: chilled, sliced, then pan-fried until the edges get crisp and the inside stays juicy. That contrast is the whole point. Also, it makes you look like you have your life together because suddenly you have a stack of perfect slices ready for rice, sandwiches, or a quick breakfast situation.

One practical note: with 2 pounds of pork, you want enough filling down the center so the "surprise" actually shows up in most slices. That is why this version uses two hard-boiled eggs per log. And if you want the extra-classic party vibe, tuck in a couple of Vienna sausages or red hotdogs too. It is optional, but it is very much the embutido signature.

Ground pork, eggs, carrots, onion, garlic, raisins, breadcrumbs, soy sauce, ketchup, and seasonings arranged on a clean kitchen counter under soft natural light

Why It Works

Steaming keeps it tender. No dry meatloaf sadness here. The gentle heat sets the mixture without squeezing out all the moisture.
Chill before slicing for clean pieces. A quick rest in the fridge firms everything up so you get neat slices instead of a crumbled situation.
Egg in more slices. Two hard-boiled eggs per log (placed end to end) gives you that classic embutido cross-section more consistently.
Classic option built in. Vienna sausages or red hotdogs are optional, but they bring the traditional embutido feel if you want it.
Leftovers are a feature, not an accident. Pan-fried slices the next day are crispy-edged perfection.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then wrap tightly or store in an airtight container. Refrigerate up to 4 days. For best slicing, chill at least 4 hours before cutting.

Freezer: Freeze whole logs or individual slices. Wrap in plastic wrap, then foil, then freeze up to 2 months. Thaw overnight in the fridge.

Reheating: My go-to is a skillet with a thin film of oil over medium heat, 2 to 3 minutes per side until browned. You can also microwave slices, but you will miss the crisp edges.

Slices of embutido browning in a black skillet on a stovetop, with golden crisp edges forming

Common Questions

Is embutido the same as Spanish embutido?

Nope. Filipino embutido is a steamed meatloaf. Spanish-style embutidos are cured or cooked sausages. Same word root, very different dinner plans.

Do I have to add raisins?

Raisins are classic, but optional. If you are not into the sweet pop, skip them or swap in finely diced bell pepper for a little sweetness without the fruit vibe.

Do I really need that many hard-boiled eggs?

For this amount of meat, yes if you want egg in most slices. Using 4 eggs (2 per log, placed end to end) gives you that signature cross-section more consistently.

Are hotdogs or Vienna sausages required?

Not required, but very traditional. A couple of Vienna sausages or red hotdogs tucked alongside the egg is the classic embutido move. If you skip them, the recipe still works, it just leans more "steamed meatloaf" than "party embutido."

Can I bake it instead of steaming?

You can, but steaming is the traditional method and keeps it extra tender. If you bake, wrap it well in foil and bake at 350°F until it reaches 160°F in the center, then still chill before slicing.

Why did my embutido turn crumbly?

Usually one of three things: it was sliced hot, it needed a bit more binder (breadcrumbs and egg), or it was mixed too lightly. Mix until it looks cohesive and slightly tacky, then chill before slicing.

What can I use if I do not have a steamer?

A large pot with a rack or inverted heat-safe plate works. Add water under the rack, bring to a gentle simmer, and keep the lid on. Refill with hot water as needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Knife and cutting board
Aluminum foil
Steamer setup: steamer pot or large pot with a rack
Instant-read thermometer (helpful, not mandatory)
Skillet (for pan-frying slices)

The first time I made embutido, I treated it like regular meatloaf and expected it to behave like one. It did not. The moment I figured out the real rhythm, steam, chill, then sear, it clicked. It is the kind of dish that rewards patience in the most practical way: tomorrow-you gets a stack of perfect slices with crisp edges and zero effort.

Also, I love anything that can swing from dinner with rice to a next-day sandwich. Embutido does both without complaining. And yes, I learned the hard way that if you want egg in more than two lucky slices, you need more than one egg per log.