AuthorBiteSizedA hearty meatloaf with a Filipino touch!
Heat oil in a pan over medium heat and sauté onions, garlic, and chorizo until translucent and fragrant. Add red bell pepper, green bell pepper, and ground pork, sautéing until pork is browned.
Add liver spread and tomato paste and cook for a few minutes, mixing continuously.
Pour in tomato sauce and beef broth, then bring to a boil and simmer until most of liquid has evaporated, stirring occasionally. Take off of heat and transfer into a mixing bowl.
Add pickle relish, raisins, pineapple, hotdog, cheese, breadcrumbs and beaten eggs into bowl, mixing until everything is well combined. Set aside.
Arrange garnish ingredients in a baking dish as preferred, then slowly brush on all sides then pour beaten egg over them.
Pour the meat mixture, making sure to pack it tightly. Cover the baking dish with foil.
In an oven preheated at 180 degrees Celsius, bake pinoy meatloaf for 2 to 3 hours until cooked through and set. Allow to rest, then slice and serve to hungry guests!
Ingredients
Directions
Heat oil in a pan over medium heat and sauté onions, garlic, and chorizo until translucent and fragrant. Add red bell pepper, green bell pepper, and ground pork, sautéing until pork is browned.
Add liver spread and tomato paste and cook for a few minutes, mixing continuously.
Pour in tomato sauce and beef broth, then bring to a boil and simmer until most of liquid has evaporated, stirring occasionally. Take off of heat and transfer into a mixing bowl.
Add pickle relish, raisins, pineapple, hotdog, cheese, breadcrumbs and beaten eggs into bowl, mixing until everything is well combined. Set aside.
Arrange garnish ingredients in a baking dish as preferred, then slowly brush on all sides then pour beaten egg over them.
Pour the meat mixture, making sure to pack it tightly. Cover the baking dish with foil.
In an oven preheated at 180 degrees Celsius, bake pinoy meatloaf for 2 to 3 hours until cooked through and set. Allow to rest, then slice and serve to hungry guests!
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