Pork Embutido (Filipino-Style Meatloaf)

Boil six of the eggs. Peel and cut into strips (around 6 out of each egg).

In a pan, heat oil. Saute onions until tender.

In a large mixing bowl, combine ground pork, carrots, sauteed onions, sweet pickle relish, catsup, crushed pineapple, the remaining eggs (raw), salt and pepper. Mix well.

Spread around 1 1/2 cups of pork mixture on a 15-inch x 12-inch sheet of foil. Start at the edge closest to you and continue to spread to halfway of foil. Arrange sliced egg and vienna sausages on top and at the edge of pork mixture. Pull end (the side with mixture) and roll. Crimp sides to fully enclose mixture inside foil.

Pour water on a roasting pan. Arrange foil-wrapped rolls on a roasting rack. Position rack on top of water-filled pan. Cook “bain-marie style at 400 F until juice runs clear when pork rolls are pierced with a knife, around 50 to 60 minutes.

To serve, peel off foil, and pan fry embutido logs until lightly browned on all sides. Let stand for around 3 to 5 minutes before slicing.

Ground chicken can also be used in place of ground pork.