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Filipino-Style Meatloaf (Embutido)

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Photo by Alex Lau

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

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A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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