Paleo Classic Filipino Embutido
Elevate your weeknight dinner with this Paleo Classic Filipino Embutido—a healthier twist on the beloved Filipino meatloaf recipe. Packed with the savory goodness of ground pork, nutrient-rich grated vegetables like carrot and zucchini, and a touch of sweetness from raisins, this dish delivers on flavor without compromising your paleo lifestyle. Almond flour replaces traditional breadcrumbs for a gluten-free binder, while bold notes of garlic, coconut aminos, and pickle relish add layers of tangy, umami deliciousness. Nestled inside are surprises of boiled eggs and crispy bacon, sealed in a foil-wrapped log infused with aromatic bay leaves for an irresistible finish. Perfectly baked to perfection, this embutido is sliced into thick, satisfying rounds and makes a crowd-pleasing centerpiece for gatherings or a hearty, nutrient-dense meal prep option. Keywords: Paleo Filipino Embutido, gluten-free meatloaf, healthy Filipino recipes, paleo dinner ideas.
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Recipe Information
Ingredients
- 500 grams ground pork
- 1 large, grated carrot
- 1 medium, grated zucchini
- 1 medium, finely chopped red bell pepper
- 1 small, finely chopped onion
- 3 cloves, minced garlic
- 100 grams almond flour
- 100 grams raisins
- 2 large eggs
- 2 tablespoons coconut aminos
- 1 tablespoon pickle relish
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 peeled and quartered boiled eggs
- 4 strips, cooked and chopped bacon slices
- 2 whole bay leaves
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the ground pork, grated carrot, zucchini, chopped red bell pepper, onion, minced garlic, and almond flour.
Add the raisins, large eggs, coconut aminos, pickle relish, sea salt, and black pepper to the pork mixture. Mix well until all ingredients are fully incorporated.
Lay a large piece of aluminum foil on a flat surface and spray with non-stick cooking spray or brush with a little oil to prevent sticking.
Spread half of the meat mixture onto the foil, forming a flat rectangle about 1-inch thick.
Place the quartered boiled eggs and chopped bacon strips in a line along the center of the meat rectangle.
Carefully roll the meat over the filling, using the foil to help shape it into a log. Seal the ends and wrap the foil securely around the log.
Repeat the process with the remaining meat mixture.
Place the wrapped logs on a baking tray. Tuck a bay leaf on top of each log before closing the foil.
Bake in the preheated oven for about 45 to 50 minutes, until the embutido is cooked through.
Remove from the oven and let it cool slightly. Unwrap the foil to allow steam to escape.
Slice the embutido into thick rounds and serve warm.
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 5706 mg | 248% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 101.9 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 586 mg | 45% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
