Chicken Embutido (Filipino Meatloaf)

Chicken Embutido recipe
Chicken Embutido is a tasty and comforting dish that adds a uniquely Filipino appeal in our Noche Buena!
It’s full of flavors and definitely brings back beautiful memories. I love this recipe because it has been passed on by every generation. Even with little tweaks here and there, it remains in our hearts as a traditional Filipino dish especially we share and savour during the holidays.
  • Serves 20 people
  • Prep Time: 30
  • Cook Time: 30


  • 1.5 kilograms Ground Chicken
  • 2 tablespoons Vegetable Oil, for sautéing
  • 1/4 cup Red Bell Pepper, cut into small dice
  • 1/2 cup Carrots, cut into small dice
  • 1/4 cup White Onion, cut into small dice
  • 1 tablespoon Garlic, minced
  • 1/2 cup Tomato Sauce
  • 1/4 cup Sweet Relish
  • 1 cup Raisins
  • 2 medium Eggs
  • 1 cup Fresh Breadcrumbs
  • 2 tablespoons Olive Oil
  • Salt and Pepper, to taste


  1. On a sauté pan, heat the oil over medium heat.
  2. Sauté the red bell pepper and carrots for 5-7 minutes or until they are soft.
  3. Add the onions and continue to cook until they are translucent.
  4. Add the garlic and sauté for another minute.
  5. Transfer the sautéed vegetables in a bowl and ensure to let it cool to room temperature.
  6. Using a big mixing bowl, combine the ground chicken, cooled sautéed vegetables, tomato sauce, relish, and raisins. Mix everything together until well combined.
  7. Add the eggs making sure they are fully incorporated in the mixture.
  8. Add the breadcrumbs and continue to mix.
  9. Stir in the olive oil and season with salt and pepper.
  10. To check if the meatloaf needs more seasoning, fry a small amount of the mixture on a pan until golden brown and have a taste.
  11. Wrap one and a half cups of the meatloaf mixture in a foil.
  12. Place the wrapped meatloaves in a steamer and steam for 28-30 minutes.
  13. Once the meatloaves are firm, remove from the steamer and let them cool.
  14. Refrigerate until ready to eat.
  15. The Chicken Embutido can be served cold.  You can also opt to pan-fry meatloaf slices until golden brown.

recipe notes

  1. Make sure to measure the size of the steamer. It serves as a guide for the length of your meatloaf.
  2. After sautéing the vegetables, it’s very important to let it cool to room temperature before adding to the mixture to avoid cross contamination.
  3. Don’t overmix your meatloaf mixture as it will result to a dry and tough texture.



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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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