Christmas time is that time of the year when you want to say, “Oh wow! It’s here again! Cooking to the max time.”
So here is a time old recipe done much easier, but still so good to the last bite and also very colorful — Rellenong Manok Meatloaf Style.
What is good about this version, although still a bit laborious, is that you can prepare and cook it a week or so before the celebration. You freeze it, then thaw in refrigerator for 24 hours; then slice for presentation. You can also make a gravy to give it that savory flare.
Let me show you how I make it:
Rellenong Manok Meatloaf Style
All the good things in making a stuffed chicken but meatloaf style! Make-ahead, freeze, and thaw a day ahead of your Christmas or holiday feast.
- 500 grams ground pork
- 750 grams ground chicken meat - preferably thigh
- ½ can of regular SPAM® - cut into ⅛-inch cubes
- 75 grams (1 small can) of liver spread
- ¼ cup (60 grams) butter
- ½ cup (40 grams) quick cooking oatmeal
- ¼ cup (60 ml) evaporated milk
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon MSG (optional)
- 1 small can pimiento - sliced into ½-inch strips - lengthwise
- 2 - 4 pieces of whole pickles - sliced lengthwise into 4 batons
- 4-6 pieces of Vienna sausage left whole
- 3 whole eggs raw - beaten
- 4 hard boiled eggs - peeled and use only whole yolks (the reason for the use of only the yolks is that when the whites get frozen, water in the egg whites create little, ugly pockets when thawed)
Prepare a loaf pan by greasing with shortening. Set aside.
Prepare another pan a bit larger than the loaf pan to be used for Bain Marie. Set aside.
In a large mixing bowl, place the milk, whole eggs, salt, pepper, MSG, and oatmeal. Using a wire whisk, mix the ingredients until they are blended.
Using rubber gloved hands, place the meats (pork and chicken), liver spread, SPAM® cubes, and butter into the milk/oatmeal mixture and mix together until well blended.
Now divide the mixture into three equal portions.
Place the first portion of meat mixture into the bottom of the loaf pan and pat the meat flat.
Now arrange artistically the Vienna sausages on top of the meat.
On the same level, arrange artistically the pickle batons.
Get the other ⅓ portion of the meat and distribute it evenly on top of the decorations (Vienna sausage and pickles) and all the other parts and level it evenly.
Now arrange the egg yolks and sliced pimiento, artistically, on top of the meat.
Take the last ⅓ portion of meat and place on top of the egg yolks and pimiento and arrange until you have covered the entire space left.
In a preheated oven of 350ºF (175ºC) bake the meat mixture in Bain Marie. Remember to put water in the other pan before setting over it the meat loaf mixture.
Bake for 1 hour.
When baked, rest for 1 hour.
Then spill out the liquid that is in the pan.
Chill again for 1 hour.
For future use, place in foil and freeze.
Thaw overnight for the day’s event.
Slice about ⅓ inch thick slices; arrange on serving platter and serve.