Ingredients
- 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
Why This Dish Is Amazing
Helpful Tips For Cooking
- Wrap the loaf tightly in foil or banana leaves to prevent it from drying out during steaming.
- Let it cool before slicing to help maintain its shape and make serving easier.
Step 1
Heat your oven to 350°F (175°C). In a big bowl, combine the ground pork, luncheon meat, chorizo de Bilbao, pickles, raisins, eggs, salt, and pepper until everything is well mixed. Shape the mixture into two logs and wrap each one tightly in aluminum foil. Place the wrapped logs in a baking dish and pop them in the oven for about an hour.
Step 2
Once they’re done, take the logs out and let them rest for a bit. While that’s happening, carefully pour the drippings from the baking dish into a small saucepan. Heat it over medium and stir in the soy sauce and cornstarch. Bring the sauce to a boil, then keep stirring and cooking it for 5 to 7 minutes until it thickens nicely.
Step 3
When you’re ready to serve, unwrap the meatloaf logs and slice them up. Pour the sauce over the slices and enjoy!
