Spam Bacon Sandwich
Pork, Snacks & Breakfasts

Homemade Meatloaf Ala-Spam with Bacon

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I saw this recipe on how to make your own spam about a month ago and like Oggi, I swore I would try this at home.  My kids like Spam, especially my stepson who grew up in Manila – he would be happy to have his packed sandwiches with Spam every single day to school! Of course I didn’t give in. I’ve got to be more creative.

I finally had the chance to try it early this month though my version differs to some extent.  Apart from the fact that I don’t have a grinder nor use a food processor, I am fine with chopping my selected fat-free boneless ham nugget by hand.  I also added a bit of breadcrumbs and decided on steaming the meat mixture instead of using the oven – just like the way I do embutido.

Last weekend I made meatloaf again since the boys are back to school after a 2-week long winter break.  This time – ala-Spam with bacon.  Well… it didn’t disappoint.  I believe boys can never say no to meatloaf and bacon – a lethal combination.  The bacon bits enhanced the flavor even more.  On my first try, I used minced fatty pork with fat-free ham, this time I combined fatty bacon with lean pork mince.  I also added an egg to the mixture.


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Homemade Meatloaf Ala-Spam with Bacon
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 500g minced pork
  • A handful of bacon (approx. 375g), finely diced/chopped
  • 2 cloves garlic, minced
  • A dash of freshly grated pink Himalayan salt (or standard salt)
  • 1 tsp sugar
  • Approx. 2 tbsp bread crumbs
  • 1 egg
Instructions
  1. Mix all of the above ingredients in a steam tray. Flatten meat mixture with a spatula then cover with aluminum foil. Steam for an hour.
  2. When cooked, flip it over on your steamer to drain liquid into the stock below. Then transfer back to tray. Leave for a while to cool down then refrigerate for at least a day before serving. Reserve stock for soup or another dish.
Notes
Alternatively, you may use minced fatty pork with fat-free ham.

 

I don’t mind doing this again for the boys’ sandwiches.  (No buying of Spam cans weeehhh!) It’s not tedious to do – all you need is a free weekend and chuck all ingredients in a bowl to combine.  No oven, meat grinder or food processor to clean.  Chopping bacon or ham won’t take long.  And if you want to serve the meatloaf as a meal, add vegetables to the stock made with all the mixture drippings and that’s good to serve as side soup.

The boys prefer the slices fried.  In my lightly toasted buns: with baby rockets, cheese, tomatoes, mayo and ketchup. YUM.

Below was my first try.  Minced fatty pork with fat-free ham. No egg in this mixture.


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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

16 thoughts on “Homemade Meatloaf Ala-Spam with Bacon”

    1. Haha yes I finally tried it! Difference is that I steam the mixture rather than use the oven. This batch here I added bacon instead of ham and I kind of like it better :-)

      Reply

  14. wow, I wanna try this pero walang pork dito sa KSA, I might experiment with chicken or beef hmmm… Hello I’m Ann, visiting from Food Friday and FTF
    Ann recently posted I Am Comforted

    Reply

  15. sooo loving this! will definitely try your version and also check the links you included. bookmarked again!!! :)

    thanks so much for sharing and linking over at Food Friday, Iska
    maiylah recently posted Food Friday

    Reply

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