Carlos Hilado Memorial State University

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(Good governance, Research-oriented, Extension-driven, Education for Sustainable Development &Nation-building)
College of Industrial Technology
TECFT4 - 247: FOOD PROCESSING AND PRESERVATION

MEAT LOAF
Preparation time: 30 minutes
Curing: 12 hours
Yield: 2- 3 loaf
Tools & Equipment: mixing bowl, wooden spoon, measuring cup (liquid and dry),
measuring spoon,

Meat Material:
Ingredients Quantity Weight (gms)
Pork lean, boneless, skinless ground coarsely 700 grams
Pork backfat, ground finely 300 grams
Vienna sausage, shopped 1/2 can

Curing mix Ingredients

Curing mix Ingredients Household Weight (gms)
measeure
Salt, refined 1T 12
Curing salt 1/2 t 2
Phosphate 1t 3
Vitamin C powder 1/4 t .50
Chilled water* 1/4 cup 62.50
*To dissolve the above ingredients
Extenders
Ingredients Household measeure Weight (gms)
Isolate 1T 5
Carageenan 1t 2.5
Chilled water 1/4 cup 62.50

Seasonings Ingredients Household measeure Weight (gms)

Sugar, refined 4T 40
Pickled Relish 1/4 cup 64
Onion, chopped 1pc. 30
Cheese, grated 1/2 cup 100
Raisins, chopped 1/2 T 120
Ground black pepper 1/2 T 2.50
Eggs, slightly beaten 2 pcs. 80
Vetsin (MSG) 1/2 t 1.50
All Purpose Flour 2T 14

Procedure:

1. Chill meat and backfat before grinding, Grind port and backfat using a fine plate.
2. Measure or weigh all the ingredients. Mix meat with backfat and mix with curing mix
until tacky. Add hydrated extenders little by little until will blended. Finally add the
seasonings. Mix well.
3. Put in white plastic container, cure in the refrigerator overnight (8 to 12 hours).
4. The next day, remix for 3-5 minutes and stuff into nylon shrinkable casing or in a
rectangular mold.
5. Steam at simmering temperature for 1 1/2 hours. Internal temperature should be 160°-
180°F.
6. Cool, store in a chiller or freezer.
7. Slice, if to be served.

Note: Aluminum foil may be used to roll a meat mixture and steam for one. (1 hour)

Yield: 1.0 kg.