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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

Nutrition Info

483.5 calories carbohydrate: 8.1 g cholesterol: 178.9 mg fat: 36.2 g fiber: 0.3 g protein: 30.2 g saturatedFat: 13.3 g servingSize: - sodium: 1518.2 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

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.

2 small meatloaves

Like an American meatloaf, this Pinoy pork dish is very easy to prepare and can be made ahead of time especially when expecting company.