Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds ground pork

  2. 1 (12 ounce) container fully cooked luncheon meat (such as SPAM®), sliced thin

  3. 2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), sliced thin

  4. 2 tablespoons chopped sweet pickle

  5. 1 (1 1/2 ounce) box raisins

  6. 3 eggs, beaten

  7. 1 teaspoon salt

  8. 1 teaspoon ground black pepper

  9. 2 tablespoons soy sauce, or to taste

  10. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Bake in the preheated oven for 1 hour.

  4. 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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