Filipino-Style Meatloaf (Embutido)

Preparation

1. Step 1

   Preheat oven to 350°F. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.

   Step 2

   Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus 
1 1/2 tsp. Diamond Crystal or 4 1/2 tsp. Morton salt, then mix in pork.

   Step 3

   Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.

   Step 4

   Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°F, 55–70 minutes. Let cool 10 minutes.

   Step 5

   Transfer embutidos to a platter; slice.

2. Do Ahead

   Step 6

   Embutidos can be baked 4 days ahead. Let cool, cover and chill.