A Filipino meatloaf that's actually more sausage roll than loaf. The steaming technique keeps it remarkably moist.
Combine all ingredients in a large bowl. Mix thoroughly with your hands until well incorporated and the mixture holds together when squeezed.
Lay out a sheet of aluminium foil on your work surface. Transfer the mixture onto the foil and shape into a log approximately 20cm long.
Wrap tightly in the foil, twisting the ends to seal. The package should look like a large sweet.
Steam for 1 hour. I use a large pot with a steamer insert and keep the water at a rolling boil throughout. (Check water levels periodically and top up as needed)
Remove from steamer and let cool to room temperature, about 30 minutes.
Refrigerate for at least 4 hours or overnight. This firming step is essential for clean slicing.
Unwrap and slice diagonally into 1cm thick pieces. Serve cold or at room temperature.
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