I’ve been craving embutido for at least three days now. It was Christmas or New Year when I last tasted it. I thought of making it, but I don’t know much. It was my daughter who made the dish at that time and I was not able to get all the ingredients since I am also doing different meals. The easiest way I can think of is to get the recipe around the web and place it here. That way I won’t misplace it and it’s easier to retrieve information than putting it in a notebook. So, here it is.

Ingredients

• 1 1/2 pounds ground pork
• 1 (12 ounce) container fully cooked luncheon meat (such as SPAM®), sliced thin
• 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), sliced thin
• 2 tablespoons chopped sweet pickle
• 1 (1.5 ounce) box raisins
• 3 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons soy sauce, or to taste
• 1 tablespoon cornstarch

Directions

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the ground pork, luncheon meat, chorizo de bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form the mixture into 2 logs and wrap with aluminum foil. Place the wrapped logs in a baking dish.
• Bake in the preheated oven for 1 hour.
• Set the meatloaves aside to rest. Carefully drain the drippings from the baking dish into a small saucepan placed over medium heat. Stir the soy sauce and corn flour into the drippings; bring to a boil. Cook the mixture at a boil, stirring continually, until the sauce is thick, 5 to 7 minutes. Unwrap the meatloaves and slice; serve the sauce over sliced meatloaf.

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