Via FnBReport
Meatloaf may be old-fashioned but it remains a classic that's lovingly reinterpreted for its simplicity and versatilityThe simplest dishes are often the best, and proof of this is the humble embutido or meatloaf. It’s practically just a log of minced meat peppered with whatever ingredients and techniques are available in the country it is adapted in.
In South Africa, there’s bobotie, which is spiced with curry and topped with eggs, while in the Middle East, the meat, made typically with lamb, clings onto sticks as they are grilled. Indonesia has otak-otak where fish replaces beef, and, instead of being baked, is wrapped in banana leaves then kissed by hot charcoal.
Another technique used is steaming, like on the Chinese zheng rou bing, which is composed of pork and scallions. There are many other variations: Vietnam has gio, Bulgaria has rulo Stefani, Chile has asado aleman, Italy has polpettone, and our country has embutido, the egg-embedded, raisin-speckled meatloaf of our youth.
Believed to have been introduced during the American occupancy, the embutido is an underrated dish usually reserved for special occasions. But its simplicity begs regularity. Its level of difficulty is akin to a boxed mix: You toss everything into a bowl, make sure they’re well-combined, wrap in foil, and then steam.
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