EVERLASTING (MARIKINA STYLE MEATLOAF)

This recipe is one of the signature dishes of my home town, Marikina, in the Philippines  Its origin is unknown and no one can tell why this dish is called "Everlasting". Perhaps it was named after the everlasting flower because the dish is embellished and provides a decorative focal point to the buffet table. It is always present at every festive table during fiestas and holidays. Cooking this has brought back so many happy childhood memories. 

As a child, I was always given the task of decorating the oval moulds called flaneras (flan mold). I would painstakingly arrange slices of boiled eggs, carrot shapes and peppers on the bottom of the buttered molds (although I peel them off before I eat because I don't really like them). 

Unlike the classic meatloaf, the meat mixture is actually sautéed, then egg is added as binder before they are baked or steamed in molds. This recipe makes one medium sized oval shaped loaf.

Ingredients:

2 tbsps. butter (or substitute)
3 cloves of garlic, minced
1 medium onion, chopped
250 gms. of minced pork
200 gms. of sausage meat
1 cooked chorizo sausage, chopped
1 tbsp. tomato paste
1 tbsp. chopped red pepper
2 tbsps. sultanas or raisins
2 tbsps. light soy sauce
3 tbsps. of redcurrant jelly or 2 tbsps. sweet pickle relish
3 slices of processed cheese or 1/3 c. grated processed cheese
4 medium eggs
Olives, red peppers, carrots, boiled eggs for decoration

Method:

Preheat the oven to 350° F/180° C. 

Saute the garlic in 2 tbsps. of butter for 2 minutes. Add the onions and saute until soft and translucent. 

Add the minced pork, sausage meat and chopped chorizo. Saute until they are all blended and begins to change color. 

Add the chopped red pepper, tomato paste, soy sauce, and redcurrant jelly and simmer for 10 minutes. 

Add the sultanas and cheese and stir until the cheese is melted. Processed cheese is used because fresh cheese will turn gummy when cooked. 

Set the mixture aside while you prepare the pan. 

I used a 9"x7" oval Pyrex baking dish because I don't have a flanera. Line the bottom of the mould with non-stick baking paper and grease both bottom and sides liberally with butter. Arrange your choice of decoration at the bottom of the mold, making sure that they are flat so the juices of the mixture wouldn't seep underneath them and spoil your design. Olives, roasted red peppers, carrot shapes and sliced boiled egg are all suitable. The tops of the decorations should face the bottom of the mould because that would then be the top when you invert the meatloaf. I used roasted red pepper strips and pimiento stuffed olives.  

Add the 4 eggs to the meat mixture and mix very well.

Pour slowly into the decorated mould, taking care not to disturb the decorations. 

Bake for 40-50 minutes, au baine marie (set the dish on pan of water that raches halfway up its sides), until the top is puffed and golden brown and a toothpick inserted comes out clean. 

Run a sharp knife around the mould and invert into a serving dish.


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