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 Recipe Stands Out
Tips For Perfect Results
- Wrap the mixture tightly in foil to keep its shape while steaming.
- Let it cool completely before slicing to prevent it from falling apart.
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. Mix everything well until it’s all evenly blended. 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. Let them bake for about an hour.
Step 2
Once they’re done, take them out and let them rest while you make the sauce. Carefully pour the drippings from the baking dish into a small saucepan and set it over medium heat. Whisk in the soy sauce and cornstarch, then bring the sauce to a boil. Keep stirring as it cooks until it thickens up nicely—this usually takes around 5 to 7 minutes.
Step 3
Unwrap the meatloaves, slice them up, and serve with the sauce drizzled on top. Enjoy!
