Filipino-Style Meatloaf (Embutido)

Ingredients for Filipino-Style Meatloaf (Embutido)

• 12 stora ägg

• 2 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons Morton kosher salt

• plus more

• 8 vitlöksklyftor, finhackade

• 110g grated Parmesan

• 110g panko (Japanese breadcrumbs)

• 170g (1 1/2 sticks) unsalted butter, room temperature

• 110g chopped bread-and-butter pickles

• 110g coarsely chopped pitted green olives

• 120ml raisins

• 60ml distilled white vinegar

• 4 1/2 teaspoons hot smoked Spanish paprika

• 4 1/2 teaspoons paprika

• 2 teaspoons freshly ground black pepper

• 1.4kg pork mince

• Nonstick vegetable oil spray

• 60ml ketchup

• 2 teskedar Worcestershiresås

Preheat oven to 177°C. 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 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons 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 centre 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 68°C, 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.

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