Embutido Recipe (Filipino Meatloaf)

Gather the ingredients.

In a large bowl, combine the pork, carrot, bell pepper, relish, salt, white pepper, and eggs.

Stuff the mixture into 2 to 3 empty 14-ounce condensed milk cans (or similar), packing the mixture in tightly, almost to the top, leaving about 1/4-inch clearance space for the mixture to expand while steaming. Cover the tops of the cans tightly with foil.

Put enough water in a medium saucepan to reach the bottom of a steamer basket. When the water boils, place the cans in the steamer basket, lower the heat to medium-high, cover, and steam until the meat registers 160 F, 45 to 55 minutes (check the water level occasionally and replenish if running low).

Remove the cans from the steamer basket with oven mitts to a heatproof surface. Let cool for 20 minutes.

Remove the foil, invert the cans, and tap out the embutido. If they do not release easily, run a knife around the sides of the can.

Wrap each embutido cylinder tightly and chill for several hours, preferably overnight. This is the secret to making those clean slices. Still-warm embutido will crumble when sliced.

To serve, unwrap the embutido and cut into 1/2-inch slices, and garnish with ketchup.