In a wide pan over medium heat, heat oil. Add hotdogs and cook for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.
Add onions and garlic and cook until softened.
Add ground pork and cook, breaking apart with the back of the spoon, for about 3 to 5 minutes or until it begins to lose its pink.
Add carrots and bell peppers and continue to cook, stirring regularly, until meat is lightly browned.
Season with salt and pepper to taste
Add tomato sauce and water. Bring to a simmer.
Add hotdogs, crushed pineapples, sweet pickle relish, and raisins. Continue to cook until liquid is mostly absorbed.
Add cheese and stir just until melted.
Remove from heat and allow to cool completely.
Add beaten eggs and stir until well-combined.
Brush the bottom and sides of three llaneras with softened butter. Line each with banana leaf cut in oval shape large enough to cover the bottom of the molds. and lightly brush with butter.
Decorate the prepared llaneras with boiled egg slices, pineapple slices, bell pepper strips, and carrot florets on top of the banana leaves.
Spoon pork mixture into the molds. Pack the mixture well and smooth top. Cover each llanera tightly with aluminum foil.
Steam for about 1 hour to 1 1/2 hours minutes or until the meat mixture is set.
Remove from heat and let stand for about 3 to 5 minutes.
Invert meatloaf on a serving platter and peel banana leaf. Cut into desired slices and serve with ketchup.