An embutido recipe calls for 1 pound of ground beef, 1 pound of ground pork, 9 ounces of cooked cubed ham, 1/3 cup of bread crumbs and 6 eggs that have been hard-boiled, then peeled. Other ingredients are 2 tablespoons of canola oil, 4 cloves of finely chopped garlic, 3 medium finely chopped carrots, 1 seeded and chopped red bell pepper, and 1/2 cup of finely chopped golden raisins.
The rest of the ingredients are 3 tablespoons of parsley, 2 tablespoons of soy sauce, 2 4-ounce jars of sliced pimientos, 1/3 cup of bread crumbs, kosher salt and freshly ground black pepper.
Pour the oil into a 12-inch skillet, and turn up the heat to medium high. Add the aromatics, carrots and bell pepper, and cook until they are soft and brown. Place in a large bowl, and add the meats, raisins, bread crumbs and 2 tablespoons of the parsley. Add the salt, pepper and soy sauce. Mix until thoroughly blended.
Place half of the mix on a sheet of aluminum foil, and shape into a rectangle that's about 9 by 8 inches. Arrange three eggs lengthwise down the center, and cover with half the drained pimientos. Fold the meatloaf over the pimientos and eggs, then use the foil to shape into a tight log. Repeat with the rest of the meatloaf mix, the pimientos and the eggs.
Boil 3 cups of water in a flat -bottomed wok. Place an 11-inch bamboo steamer inside, and arrange the meat loaves in the steamer. Cover and cook until a meat thermometer reads 160 degrees Fahrenheit. Unwrap the loaves, and slice. Garnish with the rest of the parsley, then serve.