Embutido (Filipino-Style Meatloaf)

For the Sweet and Sour Sauce: In a small bowl, whisk together sugar, vinegar, ketchup, salt, and chiles until well combined; set aside. Serious Eats / Rezel Kealoha For the Embutido: Adjust oven rack to middle position and preheat oven to 375°F (190°C). Grease an 18- by 24-inch sheet of aluminum foil with cooking spray (you can also use two, slightly overlapping 12- by 24-inch sheets of aluminum foil); set aside. Serious Eats / Rezel Kealoha In a 12-inch cast iron skillet, heat oil over medium-high heat until shimmering. Add garlic, onion, bell pepper, and carrots, and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove from heat and set aside to cool, about 20 minutes. Serious Eats / Rezel Kealoha In a large bowl, combine pork, cheese, breadcrumbs, eggs, oyster sauce, fish sauce, black pepper, soy sauce, salt, cayenne, and cooled vegetable mixture. Using your hands or a sturdy silicone spatula, mix until thoroughly combined, about 3 minutes. Serious Eats / Rezel Kealoha On a work surface, position prepared aluminum foil with one longer side lying parallel to the edge of the surface. Transfer meat mixture to center of foil and, using your hands, shape into an 8- by 15-inch rectangle. In the center of the rectangle, place eggs horizontally in a single line. Position sausage links horizontally in a single line directly above eggs, making sure that the eggs and sausage are touching one another. Serious Eats / Rezel Kealoha Working with the longer side closest to you, lift the edge of the aluminum foil and gently begin to roll the meat (which will release from the foil), folding the meat over the eggs and sausage and enclosing them in the middle of the embutido. Continue rolling, using foil to lift and roll embutido, to form a tight log. Wrap aluminum foil tightly around embutido, then fold in the ends. Wrap embutido with another sheet of aluminum foil, folding in ends. Serious Eats / Rezel Kealoha Transfer embutido to a wire rack set in a rimmed baking sheet. Bake until juices leak outside of foil and caramelize on baking sheet, and internal temperature registers 165°F (74°C) on an instant-read thermometer, about 1 hour 30 minutes. Serious Eats / Rezel Kealoha Transfer embutido to a cutting board and set aside until cool enough to handle, about 20 minutes. Using a sharp knife, cut into 1 1/2-inch-thick slices and carefully remove aluminum foil. Serious Eats / Rezel Kealoha Transfer sliced embutido to a large serving platter. Serve immediately with white rice and sweet and sour sauce alongside. Serious Eats / Rezel Kealoha