Archive for the ‘Gluten Free / Egg Free Pork Recipes’ Category

Gluten Free/Eggless Embutido (Filipino-style Meatloaf)

Gluten Free Eggless Embutido Filipino style meatloafMeatloaf is considered a comfort food by many people.  It is a comfort food on both sides of my family.  Although the similarity ends in the term meatloaf.

The meatloaf my husband’s family grew up eating is made with beef,  with maybe just a bit of ground pork, a variety of herbs, then is usually baked and served with an herbed tomato based sauce.

Meanwhile, my family’s version of meatloaf is generally made with ground pork ,  minced vegetables,  sweet pickles, raisins, stuffed with sausage and eggs, wrapped (foil, parchment, banana leaves) and steamed.

Where I come from this meatloaf version is called Embutido.  It is usually served on special days with banana catsup on the side.  My children, husband and I like them with russian dressing; the kind I make of course 😉

Since one of my kiddos have a bad reaction to eggs, I tend to either omit the eggs or substitute firm tofu.  I have to say that it is good either way.   Embutido can be served  as an appetizer or as a main dish with a side of lightly steamed vegetables and/or plain cooked rice.

Differently sweet, not overly salty and a bit tangy – Embutido is a special Filipino dish that is worth the time and effort to make and then share with those you care about.

Gluten Free/Eggless Embutido (Filipino-style Meatloaf)

What we need to have:

2 lbs. ground pork
1  1/2 cup bread crumbs (gluten free/wheat free – I usually use my french bread crumbs for this)
1 cup carrots, minced
1 cup dark raisins
1/2 cup black currants
1/2 cup red bell pepper, minced
1/2 cup green bell pepper, minced
1/2  white onion, minced (about a cup)
1/2 cup sweet pickles, minced
1/2 cup tomato catsup
1/2 cup white cheddar cheese (can be omitted)
1 Tbsp. cornstarch
1 Tbsp. Tapioca starch
2 cloves garlic,  crushed and minced
1 tsp. baking powder
2 tsp. freshly ground black pepper
1.5 to 2 tsp. sea salt
flaxgel for 2 ( 2 Tbsp. flaxmeal stirred into 1/2 cup hot water; cool b4 using)
12 pcs. vienna sausage, cut lengthwise or  6 wiener sausage cut lengthwise then halved
1 lb. firm tofu cut in strips (each about the size and thickness of a halved vienna) or, 3 hard boiled eggs, sliced into wedges
8 pcs. foil, each about 10 inches by 12 inches
a steamer (I  use a bamboo one that you just set over a pan of boiling water)

What we need to do:

  1. In a big bowl put in ground pork.  Over this, sprinkle Tapioca, Cornstarch and Baking Powder.
  2. Add in bread crumbs, raisins, currants, carrots, peppers, onions, sweet pickles, catsup and cheese (if using).  Mix well.
  3. Season with salt and pepper.
  4. Pour in cooled flaxgel mixture and with a fork or spatula, stir together until well combined.  Now you have your meat mixture.
  5. On a piece of foil,  spoon out about an 8th portion of your meat mixture.  Flatten out to approx. 5 inch wide by 8 inches long.
  6. Put in the sliced vienna sausage and sliced  tofu or boiled eggs (if not allergic) alternately on the middle of the flattened meat mixture.
  7. Roll the foil to form a cylinder, locking the sausage and egg in the middle of the meat mixture.  Sort of like rolling as you would sushi.  Once done,  twist ends to lock in meat loaf , sealing the edges of the foil wrap. Repeat process until you have used up all of your mixture.  You should have about eight meatloaf rolls wrapped in foil.
  8. Place in prepared steamer and steam for 1 to 1.5 hours – depends on what kind of steaming device one uses.  I happen to use a bamboo one that is just set over a boiling pan of water (medium heat).
  9. Once cooked, take out  “rolls”, do not unwrap but let cool a bit before placing in your fridge.
  10. Once cold, unwrap, slice and serve with preferred sauce  or fry individual slices and serve warm.

Notes:

–  Delicious even with just plain catsup or get fancy with russian dressing
–  Stays good refrigerated (in foil) for 10 days.  Keeps in the freezer wrapped in foil for a month.