Embutido, or Filipino meatloaf, is a holiday tradition but it's so easy to prepare that there's no reason not to have it more often. This version is a little leaner with ground turkey but this recipe would work using traditional ground pork.
Preheat your oven to 350ºF. Combine the ingredients from the ground turkey to the ground pepper in a bowl and mix well with your hand or wooden spoon.
Divide the meat mixture in two. If you're not using the sausage and hard-boiled eggs, roll out the mixture into a log about seven inches long. Set aside and repeat with the other half of the mixture.
If stuffing with sausage and eggs, take a sheet of aluminum foil about 12-14 inches long (I use nonstick foil). Spray a small area with baking spray, lay one half of the meat mixture in the center and flatten into a rectangle about seven inches long, six inches wide and one inch thick. Create a small depression in the middle with your thumb along the length of the rectangle. Lay one of the sausage halves on the depression, the cut side facing up. Lay three egg halves cut side down right on top of the sausage half. To close the loaf take both ends of the meat mixture and bring them up to the top, pinching the top and ends together, creating a firm log. Roll to smooth the log and wrap with the sheet of foil, sealing the ends.
If you are not using the sausage and egg, lay each log on a sheet of aluminum foil sprayed with baking spray and seal in the same manner as described above.
Transfer both aluminum foil wrapped loaves/logs on a baking tray and bake for 30-35 minutes. Unwrap the foil to check for doneness. If the meatloaf needs more time bake in additional five minute intervals.
The embutido can be served after it cools a few minutes. For additional color on the exterior, open the foil wrapping and brush the surface of the loaves with olive oil. Broil for a few minutes to brown a little. Slice and serve.
Leftovers can be fried and served as sandwiches.
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