Everlasting dish is a meatloaf which originated in Marikina. It is very similar to Hardinera or Jardinera of Quezon province. I think there is only a slight difference between the two dishes which composed of pork, veggies, cold cuts (hotdogs, sausage or ham) and eggs which is used as a binder and it is steamed in llaneras used in making leche flan or baking pans. The obvious difference between the two if you will check the ingredients is that everlasting dish contains tomato paste, generous amount of eggs and uses ground pork. While the hardinera usually contains sliced pork, pineapple tidbits, eggs and bread crumbs (or flour) and does not contain tomato paste.
The traditional way of cooking this dish is by steaming but if you have an oven, I think you can also bake it provided that you have to use the steam baking procedure or water bath method to keep it moist. I think this coming holiday season this can also a good addition to your Noche Buena dishes when you celebrate Christmas eve or New Years eve!
A Taste of Tradition: What is Everlasting?
Ever since I was a kid, holiday feasts at our family home in Marikina have always been a colorful and flavorful affair. My Auntie Belen, a woman known for her larger-than-life personality and even more generous servings, would always make sure that one dish had pride of place on the Noche Buena table: Everlasting. This Marikina-style meatloaf, a showstopper of a recipe, not only looked impressive but also carried with it the rich flavors and traditions of our hometown.
I remember one December afternoon, the kitchen bustling with activity, as Auntie Belen called me over to learn how to make this special dish. “If you’re going to cook this meat loaf, you have to put your heart into it,” she’d say, her eyes twinkling as she chopped bell peppers with practiced precision. The aroma of sautéing garlic and onions filled the air, mingling with the sweet and savory scent of tomato paste. These moments, etched in my memory, are why this recipe is more than just a simple meatloaf. It’s a taste of home and a celebration of family.
What Makes Everlasting Special?
This Marikina-style meatloaf is a dish deeply rooted in Filipino tradition. It’s often compared to hardinera from Quezon Province, but there are subtle differences that set it apart. Unlike hardinera, which features sliced pork, pineapple tidbits, and bread crumbs, this meatloaf uses ground pork and has a distinctive rich red hue thanks to generous amounts of tomato paste and catsup.
Everlasting is known for its vibrant mix of ingredients, including chorizo de bilbao, hotdogs, and grated cheese, which come together to create a dish that’s hearty, flavorful, and bursting with character. The addition of eggs acts as a binder, making the loaf firm yet moist. Traditionally, this dish is steamed in llaneras, the same aluminum molds we use for leche flan, ensuring a delightful presentation and a moist, tender texture.
The Art of Cooking The Meatloaf
When Auntie Belen passed down the recipe to me, she didn’t just give me a list of ingredients. She also shared techniques that would ensure a perfect meatloaf every single time. The process begins with a simple but essential step: mixing the meat. The ground pork, hotdogs, chorizo de bilbao, pickle relish, bell peppers, onions, soy sauce, and seasonings are combined using your hands. This tactile approach might seem old-fashioned, but it works wonders. The warmth from your hands helps distribute the ingredients evenly, infusing the meat with all those incredible flavors.
Next, the sautéing. This isn’t a step you want to rush. Heating the margarine and cooking the garlic until fragrant releases a mouthwatering aroma that fills the kitchen, bringing back memories of childhood afternoons spent playing on my Lola’s porch. Once the garlic is golden, we add in the seasoned meat mixture, stirring until the pork begins to brown. This step helps build depth of flavor, as the meat absorbs the aromatics and spices.
Adding tomato paste and catsup is crucial for achieving everlasting’s iconic, mouthwatering sauce. The tomato paste gives it a deep, robust taste, while the catsup adds a hint of sweetness that balances out the savory meat. My cousin Nestor once told me that he tried skipping the catsup in a rush, only to find the dish missing that irresistible, familiar tang. Trust me, it’s a step you don’t want to skip.
A Tip for the Perfect Texture
Once the meat mixture is cooked and slightly cooled, the beaten eggs are added. This part always made me nervous as a beginner, but Auntie Belen had a tip: mix gently but thoroughly. The eggs are the magic ingredient that hold everything together. They’re also what make the meatloaf moist yet sturdy, giving it that classic, satisfying bite.
The mixture is then poured into llaneras brushed with softened margarine. Before adding the meat, garnishing the base with sliced hard-boiled eggs and carrots gives the final dish a stunning presentation once flipped. The trick to making sure everything cooks evenly is to cover the llaneras tightly with foil, steaming the dish over low heat for an hour. If you have an oven, you can also bake it using a water bath. This steam-baking technique ensures the meatloaf stays moist, with a texture that melts in your mouth.
Everlasting and Holiday Feasts
As the holiday season approaches, I can’t help but feel a rush of excitement thinking about cooking this dish for my own family. It’s a dish that, like many Filipino recipes, isn’t just about feeding the body but also nourishing the heart and soul. Each bite is a trip down memory lane, a reminder of simpler days, when life revolved around good food and even better company.
This Marikina-style meatloaf is perfect for Noche Buena or any special occasion. The festive colors and flavors make it a standout on the table, while its nostalgic roots make it an essential part of our culinary heritage. If you’re looking for something delicious and memorable to serve this holiday season, this just might become a new family favorite.
Everlasting isn’t just a recipe; it’s a story. A story of family, tradition, and the joy that comes from sharing good food with the people you love.
How to Cook Everlasting (Marikina Meatloaf)
Ingredients
- 3 Tbsp. margarine
- 1 clove garlic chopped
- 3/4 cup tomato catsup
- 1/4 cup tomato paste
- 3/4 cup cheese grated
- 12 pcs raw eggs
- 1 tsp. fine salt
For the meat mixture:
- 1 kilo ground pork
- 1 pc chorizo de bilbao diced
- 1/2 kilo hotdogs chopped
- 1/2 cup pickle relish
- 2 pcs red bell peppers diced
- 3 pcs white onions finely chopped
- 2 Tbsp. soy sauce
- 1/8 tsp. ground pepper optional
- 1 tsp. fine salt
For the garnishing:
- sliced the hard boiled eggs
- thin slices of the carrots
Instructions
How to cook Everlasting (Marikina Meatloaf):
- In a bowl, combine the meat mixture ingredients; ground pork, chorizo de bilbao, hotdogs, pickle relish, bell peppers, onions, soy sauce, ground pepper and salt. Mix all the ingredients until it is well combined using your hands.
- In a large pan, heat the margarine and saute the garlic until fragrant. Add the meat mixture and saute. Stir cook until meat is slightly brown and have absorbed some of the liquid.
- Add in the tomato catsup and tomato paste and continue to stir to avoid the meat sticking on the bottom of the wok. Add in the grated cheese and continue to stir until the cheese is melted. Turn off heat and let it cool.
- Beat the eggs in a bowl and add the salt. Transfer the meat mixture in a big bowl and combine the beaten eggs. Mix all the ingredients until uniform in mixture.
- Prepare some llanera (aluminum pans for making leche flan) or baking pans and brush some softened margarine on the sides and bottom of the pans. Lay on the bottom of the pans the garnishing such as sliced hard boiled eggs and carrots.
- Pour the combined egg and meat mixture in individual baking pans and cover with cling wrap or aluminum foil. Put in a steamer and cook for about one hour in low heat. Insert toothpick in the center to check the doneness. Remove from the baking pans serve.
Video
Watch the Video Below on How to Cook Everlasting:
Notes
Cooking Tips:
Use Hands for Mixing the Meat
When combining the ground pork, chorizo, and other ingredients, use your hands instead of a spoon. This method ensures that all flavors are evenly distributed and fully blended, creating a well-seasoned meat mixture. Plus, hand-mixing allows you to break down any large chunks, resulting in a smoother, more consistent texture.Don’t Skip the Sauté Step
Sautéing the meat mixture with margarine and garlic adds depth and enhances the savory flavors. This step helps the spices and tomato paste infuse into the meat, creating a richer taste. Cooking the mixture until slightly browned also gives the meat a firmer texture, which holds up well during steaming.Steam on Low Heat for Tender Results
When steaming the meatloaf, keep the heat low to ensure even cooking and a moist texture. High heat may cause the meatloaf to cook too quickly on the edges while leaving the center undercooked. Steaming gently allows the eggs to set smoothly, giving the dish a soft, custard-like finish.
