Beef Embutido is a savory Filipino meatloaf wrapped in foil and baked until juicy, then lightly fried for a golden finish. It’s a dish that delivers comfort and festivity in every slice—tender, sweet, tangy, and studded with savory surprises.
Ingredients Breakdown
At the heart of this dish is ground beef, chosen for its robust flavor and satisfying bite. It’s a protein that holds its shape well, making it ideal for rolling and baking without crumbling apart. Lean ground beef keeps the texture light, while still delivering enough richness to anchor the other ingredients.
Pineapple and carrot bring brightness and sweetness to the meat mixture. The pineapple adds moisture and a tropical tang, while shredded carrot brings a mild earthy sweetness and a pop of color. Together, they balance the savory meat with gentle sweetness.
Banana ketchup and raisins deepen the flavor with a sweet-savory punch. Banana ketchup has a fruity base with mild acidity, perfect for tying together the savory beef and sweet fruits. Raisins lend chewiness and pockets of sweetness that surprise in every bite.
At the center of the roll lie quartered hard-boiled eggs and Vienna sausages. These fillings offer contrasting textures and flavors—creamy egg yolks and soft whites, alongside slightly smoky, salty sausage. Their presence is iconic in embutido, adding both richness and visual appeal when sliced.
To shape the embutido successfully, heavy-duty aluminum foil is essential. It keeps the log compact, locks in moisture, and withstands baking temperatures. Canola oil is used both for sautéing and shallow frying. Its neutral flavor ensures the embutido’s sweet-savory notes remain the focus. Salt and pepper keep the seasoning classic and balanced.
Step-by-Step Cooking Guide
Start by sautéing onions in a splash of oil until translucent. This simple step enhances their natural sweetness and mellows the flavor, ensuring they blend smoothly into the meat mixture without overpowering it.
In a large mixing bowl, combine the ground beef, sautéed onions, shredded carrot, drained pineapple, raisins, banana ketchup, and beaten eggs. Add salt and pepper, then mix thoroughly by hand or spatula. Proper mixing ensures the flavors are well distributed and the texture is cohesive—soft, yet firm enough to shape.
Lay a piece of foil on a clean surface and spread a portion of the meat mixture into a rectangle. Arrange egg slices and sausage strips in the center. Gently roll the meat over the fillings, using the foil as support, until a tight log forms. Secure both ends like a candy wrapper, then double wrap to prevent leakage and maintain structure.
Place the wrapped rolls on a roasting rack over a pan filled with about 2 inches of water. This creates a humid environment inside the oven, cooking the embutido gently and evenly. Bake until firm and fully cooked through—an internal temperature of 160°F is the goal.
After baking, let the logs cool slightly, then unwrap them. For that golden, slightly crispy crust, pan-fry each log in shallow oil, turning carefully to brown all sides. Let them rest before slicing to help maintain clean cuts and hold their shape.
Recipe Tips & Frequently Asked Questions
How to prevent the embutido from falling apart
Ensure ingredients are well combined and the eggs are thoroughly beaten. The mixture should be moist but firm enough to hold shape.
Best way to evenly spread the filling ingredients
Distribute the egg and sausage slices down the center in a single row to ensure every slice includes a bit of filling.
Tips for rolling tight and sealing securely
Use foil to press the mixture snugly as you roll, then crimp the ends tightly and double-wrap for stability.
Chilling before frying: why it improves slicing and texture
Refrigerating the embutido firms up the loaf, making it easier to slice cleanly and fry without breaking apart.
Can I steam instead of bake the embutido?
Yes, steaming is a traditional alternative. Just make sure to extend the cooking time slightly and use tight foil seals.
How long can I store embutido in the fridge or freezer?
In the fridge, it keeps well for up to 4 days. For longer storage, freeze for up to 2 months—just thaw overnight before reheating.
Is it necessary to fry the embutido after baking?
Frying adds a delicious crust and deeper flavor, but it’s optional. You can serve the baked version directly after cooling.
What can I use instead of Vienna sausages?
You can substitute with hotdogs, cheese sticks, or even cooked ham slices depending on your flavor preference.
What to Serve With This Recipe
This beef embutido pairs beautifully with garlic fried rice, adding depth and texture to your meal. A side of atchara—pickled green papaya—cuts through the richness with acidity and crunch.
Serve it with sweet chili sauce, mushroom gravy, or a classic banana ketchup dipping sauce for added layers of flavor. Each option enhances the embutido’s savory-sweet notes in its own way.
It’s also ideal for a lunchbox meal or a festive party platter. Slice it ahead and arrange neatly for quick plating at any gathering.
Creative Variations
Swap out the ground beef for chicken or a blend of beef and pork to create a lighter or more traditional version. The change adds subtle variation without straying too far from the familiar taste.
Incorporate grated cheese or diced bell peppers for more richness and color. These ingredients melt and soften inside the log, adding pockets of flavor.
For those who enjoy heat, chopped jalapeños or chili flakes can be added to the meat mixture. This gives the embutido a spicy kick without overpowering its sweetness.
Try making mini embutido logs for appetizers. They’re perfect for parties, easier to portion, and fry faster, making them a great option for entertaining.
Beef Embutido brings together sweet, savory, and meaty elements into one comforting dish. Its elegant presentation and make-ahead convenience make it ideal for family meals, holiday spreads, or special gatherings.
With its blend of textures and balanced flavors, this Filipino-style meatloaf stands out as a delicious and versatile favorite worth adding to any kitchen repertoire.
Ingredients
1 cup crushed pineapple, well-drained
1 ½ pounds ground beef
1 large carrot, peeled and shredded
1 onion, peeled and finely chopped
¼ cup banana ketchup
¼ cup raisins
3 eggs, well-beaten
2 teaspoons salt
1 teaspoon ground black pepper
Canola oil, for sautéing and frying
For Filling
3 hard-boiled eggs, peeled and quartered
3 Vienna sausages, cut into quarters lengthwise
Instructions
Preheat your oven to 375°F (190°C). Prepare a roasting pan by adding about 2 inches of water and set a roasting rack over it.
Heat approximately one tablespoon of canola oil in a skillet over medium heat. Sauté the chopped onions until they become soft and translucent. Once done, transfer the onions to a plate and allow them to cool completely before mixing.
In a large mixing bowl, combine the ground beef, drained crushed pineapple, shredded carrot, sautéed onions, raisins, banana ketchup, and beaten eggs. Season the mixture with salt and pepper. Using clean hands or a spoon, mix thoroughly until all ingredients are well-distributed and cohesive.
Lay out a sheet of 12-inch aluminum foil on a flat surface. Take one-third of the beef mixture and spread it onto the foil, shaping it into a rectangle roughly 6 to 8 inches long. Place slices of hard-boiled egg and Vienna sausage along the center of the meat mixture.
Roll the foil carefully to form a tight log approximately 3 inches in diameter, enclosing the filling securely. Crimp both ends of the foil to seal. For extra security, double wrap the log in another sheet of foil. Repeat the process with the remaining meat mixture.
Arrange the wrapped logs on the roasting rack and place the pan in the preheated oven. Bake for 50 to 60 minutes or until a thermometer inserted into the center of the log registers 160°F (71°C).
Remove the embutido from the oven and let it rest for 8 to 10 minutes before unwrapping the foil. Allow it to cool completely before the final step.
Heat about one inch of canola oil in a pan over medium heat. Add the embutido and fry, turning as needed, until the exterior is evenly golden brown.
Let the cooked logs sit for 3 to 5 minutes before slicing into desired portions. Serve warm and enjoy.
Beef Embutido Recipe
Ingredients
- 1 cup crushed pineapple well-drained
- 1 ½ pounds ground beef
- 1 large carrot peeled and shredded
- 1 onion peeled and finely chopped
- ¼ cup banana ketchup
- ¼ cup raisins
- 3 eggs well-beaten
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Canola oil for sautéing and frying
For Filling
- 3 hard-boiled eggs peeled and quartered
- 3 Vienna sausages cut into quarters lengthwise
Instructions
- Preheat your oven to 375°F (190°C). Prepare a roasting pan by adding about 2 inches of water and set a roasting rack over it.
- Heat approximately one tablespoon of canola oil in a skillet over medium heat. Sauté the chopped onions until they become soft and translucent. Once done, transfer the onions to a plate and allow them to cool completely before mixing.
- In a large mixing bowl, combine the ground beef, drained crushed pineapple, shredded carrot, sautéed onions, raisins, banana ketchup, and beaten eggs. Season the mixture with salt and pepper. Using clean hands or a spoon, mix thoroughly until all ingredients are well-distributed and cohesive.
- Lay out a sheet of 12-inch aluminum foil on a flat surface. Take one-third of the beef mixture and spread it onto the foil, shaping it into a rectangle roughly 6 to 8 inches long. Place slices of hard-boiled egg and Vienna sausage along the center of the meat mixture.
- Roll the foil carefully to form a tight log approximately 3 inches in diameter, enclosing the filling securely. Crimp both ends of the foil to seal. For extra security, double wrap the log in another sheet of foil. Repeat the process with the remaining meat mixture.
- Arrange the wrapped logs on the roasting rack and place the pan in the preheated oven. Bake for 50 to 60 minutes or until a thermometer inserted into the center of the log registers 160°F (71°C).
- Remove the embutido from the oven and let it rest for 8 to 10 minutes before unwrapping the foil. Allow it to cool completely before the final step.
- Heat about one inch of canola oil in a pan over medium heat. Add the embutido and fry, turning as needed, until the exterior is evenly golden brown.
- Let the cooked logs sit for 3 to 5 minutes before slicing into desired portions. Serve warm and enjoy.
