Embutido Filipino (Traditional Steamed Meatloaf with Raisins and Chorizo)

In a large mixing bowl, combine the ground turkey, finely diced carrots, sweet pickle relish, and raisins. Work the mixture with your hands until the ingredients are evenly incorporated, ensuring the raisins and carrots are distributed throughout the meat.

Shape the mixture into a tight log using heavy-duty aluminum foil. Roll the foil snugly around the meatloaf to maintain its shape during the steaming process, twisting the ends securely like a candy wrapper.

Prepare a steamer basket over a pot of boiling water. Place the foil-wrapped Embutido into the steamer, cover tightly, and steam for 45 minutes until the meat is firm to the touch and fully cooked through.

Carefully remove the log from the steamer and let it rest for 10 minutes before unwrapping. The resting period is crucial so the juices redistribute.

While the meat rests, warm the cooked white rice in a pan with a drizzle of olive oil.

Slice the Embutido into 1-inch thick rounds. Serve the slices alongside the warm rice. The contrast between the savory turkey and the sweetness of the raisins and pickle relish is the hallmark of this classic Filipino celebratory dish.