This is a traditional meatloaf for Philippines.
1/2 cup chopped chicken breast
1 cup ground pork
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup pickle relish, drained well
1 tablespoon raisins
1 1/2 teaspoons sugar
1 hard-cooked egg, chopped
2 tablespoons green peas
4 vienna sausages, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 (10×14-inch) sheets caul or leaf lard (sinsal)
2 cups chicken stock
In a bowl, combine all ingredients except caul and chicken stock; mix well. Let rest for 15 minutes.
Divide mixture into 3 portions and wrap each in a sheet of caul. Roll tightly and seal the ends.
Pour chicken stock in a pan. Bring to a boil then place rolls in. Cook until done, about 20 minutes. Remove rolls from the stock. (Using foil? Steam then bake the rolls.)
Put cooked rolls on a baking tray and bake in a preheated 350F/180C oven for about 25 to 30 minutes. Cool and slice.