Embutido (Filipino Meatloaf)

1 ½ pounds ground pork

1 (12 ounce) container fully cooked luncheon meat (such as SPAM®), sliced thin

2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), sliced thin

2 tablespoons chopped sweet pickle

1 (1.5 ounce) box raisins

3 eggs, beaten

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons soy sauce, or to taste

1 tablespoon cornstarch

Preheat an oven to 350 degrees F (175 degrees C).

Mix together the ground pork, luncheon meat, chorizo de bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form the mixture into 2 logs and wrap with aluminum foil. Place the wrapped logs in a baking dish.

Bake in the preheated oven for 1 hour.

Set the meatloaves aside to rest. Carefully drain the drippings from the baking dish into a small saucepan placed over medium heat. Stir the soy sauce and corn flour into the drippings; bring to a boil. Cook the mixture at a boil, stirring continually, until the sauce is thick, 5 to 7 minutes. Unwrap the meatloaves and slice; serve the sauce over sliced meatloaf.