Ingredients
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1 ½ pounds ground pork
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1 (12 ounce) container fully cooked luncheon meat (such as SPAM®), sliced thin
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2 (4 ounce) links chorizo de bilbao (spicy Spanish semi-cured sausage), sliced thin
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2 tablespoons chopped sweet pickle
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1 (1.5 ounce) box raisins
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3 eggs, beaten
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1 teaspoon salt
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1 teaspoon ground black pepper
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2 tablespoons soy sauce, or to taste
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1 tablespoon cornstarch
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix together ground pork, luncheon meat, chorizo de Bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form mixture into 2 logs and wrap with aluminum foil. Place wrapped logs in a baking dish.
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Bake in the preheated oven for 1 hour. Set meatloaves aside to rest.
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Carefully drain drippings from the baking dish into a small saucepan; place over medium heat. Stir soy sauce and cornstarch into drippings; bring to a boil. Cook and stir mixture at a boil until sauce is thick, 5 to 7 minutes.
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Unwrap meatloaves and slice; serve sauce over sliced meatloaf.
Nutrition Facts (per serving)
| 484 | Calories |
| 36g | Fat |
| 8g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 484 | |
| % Daily Value * | |
| Total Fat 36g | 46% |
| Saturated Fat 13g | 67% |
| Cholesterol 179mg | 60% |
| Sodium 1518mg | 66% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 0g | 1% |
| Total Sugars 4g | |
| Protein 30g | 60% |
| Vitamin C 1mg | 1% |
| Calcium 37mg | 3% |
| Iron 2mg | 12% |
| Potassium 500mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
