Hardinera - Filipino Meatloaf with Vegetables

Hardinera translates to 'gardener' in the Tagalaog language. This is the Filipino version of meatloaf. I combined pork and beef together with the other ingredients including green peas, bell peppers and carrots. The Hardinera loaves are then steamed for a delicious family meal. This is my version of the recipe inspired by Chef Jam Melchor from his new cookbook Kayumanggi: A Kaleidescope of Filipino Flavors and Cooking Traditions.

Prep Time30

Cook Time1 30

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Hardinera Filipino Meatloaf

Servings: people

Calories: 670kcal

Equipment

Large Steamer
Mixing bowls
2 oval Filipino llaneras or 2 loaf pans, 8 x 4 inches

Ingredients

For the marinade:

1/2 cup soy sauce, like Silver Swan; or other Filipino brands
1/4 cup banana ketchup like UFC; or use tomato ketchup
2 cloves garlic, minced
1 whole medium-sized white or yellow onion, chopped
1/4 teaspoon ground black pepper

For the Hardinera meatloaf:

1 pound ground pork
1 pound ground beef
1/4 cup breaqdcrumbs
2 whole eggs
1/4 cup grated cheddar cheese
1/4 cup raisins
1/4 cup green peas
1/2 cup red bell peppers, chopped, seeds and white membrane removed
1/4 cup grated carrots
1/4 cup sweet pickle relish
1/2 teaspoon salt
1/4 cup butter or margarine, softened
2 whole hard-boiled eggs, for garnish on top

For serving

steamed rice

Instructions

To marinate:

In a lmedium-sized bowl, combine the soy sauce, ketchup, garlic, onions and ground black pepper.
Add the meats and mix well. Let the meat marinate for about 30 minutes. Set aside.

To prepare the meatloaf

In a large bowl, , combine together the marinated meats with the breadcrumbs, eggs, cheese, raisins, green peas, bell peppers and grated carrots.
Add the sweet pickle relish and salt.
Mix well to incorporate.
Brush the softened butter or margarine around the insides of the loaf pans. Set aside.
Place some sliced hardboiled eggs at the bottom of the pans.
Divide the meat mixture and place in 2 separate llaneras (oval metal pan) or else 2 loaf pans (8 X 4 inches).
Garnish the top with sliced hard-boiled eggs.
Cove the pans with foil and seal tightly .
Over briskly boiling water in the steamer, steam the 2 llaneras or loaf pans (if they fit in the steamer) for about 1 to 1 1/2 hours.
When cooked, remove the loaf pans from the steamer, and let them cool on the counter.
Using a small, sharp knife loosen the sides of the meatloaf inside the loaf pan.
Put a platter over the Hardinera, and turn both the platter and the llanera over.
Slice in serving portions. Serve warm with steamed rice.

How to Cook Hardinera in the Instant Pot (option 2)

To cook in the Instant Pot, place the foil-covered loaf pan (only 1 at a time fits inside) on the steamer rack on the inside pot. Make sure there is about 1-2 cups water below the steamer rack.
Secure the lid. Check that the cooking pressure is on High and the release valve is set to Sealing.
To Steam: select High Pressure for 30 minutes.
When cooking is complete, do a quick release. Use silicone oven mitts to remove the loaf pan. Remove foil. Serve warm with rice.

To Bake the Hardinera: (alternative option)

Preheat oven at 375 F.
Place the foil-covered loaf pans atop a baking sheet (to catch liquids).
Bake for 50 to 55 minutes. Serve warm.

Cook's comments:

Storage: Store leftover Hardinera in the refrigerator, covered for up to 1 week.
Or you can store the leftovers in the freezer, wrapped in foil and plastic ziplock bags, for about 1 month.
This is my version of Chef Jam Melchor's Hardinera from his new cookbook Kayumanggi. I omitted some ingredients, like the vinegar in the meats. And I added 2 eggs as a binding agent for the loaf.
Using the oval-shaped llanera is a suggestion because that fits in most large steamers. If you don't have a llanera, feel free to us a regular loaf pan (8 x 4 inches) which fits inside the steamer.

Nutrition