This recipe is our own recipe for Embutido, or Filipino style meat loaf, with a twist. Gelinta de Fruitas
is a Spanish dish, kind of like Jello with fruit salad inside. It is also made with condensed milk.
This Filipino version uses the Embutido mixture placed on top of fruit cocktail in a pie dish and then baked.
We hope you enjoy it.
1 kg ground pork or combination pork and beef
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
6 tbsp. minced green bell pepper
6 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/2 cup raisins
3 whole eggs
· 3 Vienna
1/2 cup grated cheddar cheese
dash of liquid seasoning
· 3 tablespoons of oyster
· 1/4 cup of tomato
· 1/8 cup of American style
· a few dashs of hot
salt & pepper, to taste
1 tbsp. cornstarch
· 2 cans of fruit
slices (wedges) of hard-cooked eggs
slices (wedges) of Vienna sausage
aluminum foil, 10″ x 12″ sizes
To make embutido, mix all ingredients except eggs, fruit cocktail and vienna sausages together, well. Divide
into portions (this recipe should make about 4 embutido) Spread evenly on aluminum foil pieces about 1/2 inch
thick. Add wedges of hard boiled eggs and vienna sausages to the center of the mix, in a line. Roll up
the foil, folding the edges toward the center, until the eggs and sausages are completely covered by the
mixture. Wrap aluminum foil tightly and place embutido in steamer for one hour. Let cool, unwrap, slice
thinly and serve with your favourite sauces.
To make the Gelinta de Fruitas, once you have mixed the embutido ingredients, open the cans of fruit cocktail and
drain. Add a single layer of fruit cocktail in the bottom of a 9 or 10 inch pie plate. Cover the fruit
cocktail with a layer of the embutido mix. Fill pie plates to about 1/2 inch from the top with mixture.
Smooth out, cover with aluminum foil and bake for 1 hour in a 350 degree (F) or 175 degree (c) oven. Make
sure aluminum foil is tightly sealed. Let cool, slice and enjoy.