This is a variant recipe of Filipino-style meatloaf called Embutido. It a usual meal prepared by Filipino families for Noche Buena or Media noche.
I have known how this

• Ground chicken - ¾ of a kilo
• Ground pork - ½ of a kilo
• (Spicy) Chorizo de Bilbao - minced
• Garlic - 5 cloves, minced
• Sweet pickle relish - 10 tbsp.
• Green bell pepper
• Red bell pepper - 1 medium-sized
• Raisins - 100 grams
• Carrots - 3 medium-sized
• Onions - 1 medium-sized
• Breadcrumbs - ¼ cup
• Eggs - 2 pieces, raw
• Eggs - 3 pieces, hard-boiled, sliced like wedges
• Vienna sausage or any hotdog - 6 pieces, sliced like wedges
• Salt and pepper - to taste

• Tomatoe sauce - 15 tbsp.
• Cheese - ¼ cup, grated
• Green peas - ¼ cup

1. Mix the chicken, pork, chorizo, garlic, sweet pickle relish, green/red bell pepper, raisins, carrots, onions, green peas, breadcrumbs in one large bowl.
2. Add the raw eggs in the mixture.
3. Optionally add the cheese.
4. Add the tomatoe sauce. This is to add more flavor and at the same time add a pink/red color to the mixture.
5. Spread the mixture on the center of a square foil, divide egg and Vienna sausage wedges.
6. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages.
7. Roll the foil into a tightly packed cylinder, sealing on both ends.
8. Repeat with the remaining mixture.
9. If it will be cooked by steamer, prepare and bring it to its boiling point then put the embutido.
10. If it will be baked, pre-heat the oven to 175°C for 15 minutes. Put the embutido on a wire rack inside the baking pan. Fill the baking pan with water and cover the whole pan with foil to prevent the steam from escaping.
11. Cook for one hour.
12. Remove from the steamer or oven.
13. Let it cool for another hour then put inside the refrigerator.

There are many variations how it can be served:

• Cut into rings, and deep-fry the pieces.
• Cut into rings and served as cold cuts.
• Can be served with catsup or gravy.