Vietnamese Egg Meatloaf

🧂 Ingredients

• 1.5 oz dried cellophane noodles
• 1 oz dried wood-ear mushroom
• 0.5 oz dried shiitake mushroom
• 1 shallot
• 1 large clove of garlic
• 1 lb pork
• 0.5 lb crab meat
• 2 scallion stalks, thinly sliced
• 1 tablespoon plus 1/2 teaspoon fish sauce
• 1/4 teaspoon salt
• black pepper
• 4 medium to large eggs

Instructions

• 1 Preheat oven to 400F (205C).
• 2 Soak cellophane noodles in cold water for 10 minutes. After 10 minutes, remove
  from water, wash, drain and cut into 1 – 2” long pieces.
• 3 Soak wood-ear mushroom and shiitake mushroom in hot water for 5 – 7 minutes or
  until fully rehydrated and soft. After that, remove from water, wash, drain and
  squeeze out excess water. Remove stems and put into the bowl of a food
  chopper/food processor. Add shallot and garlic to the food chopper and process
  everything into fine pieces.
• 4 Separate the yolks and the whites of 3 eggs. Beat and refrigerate the egg yolks.
• 5 Add all ingredients to a mixing bowl: ground pork, crab meat, cellophane
  noodles, wood-ear mushroom and shiitake mushroom mixture, scallion, fish sauce,
  salt, pepper, 1 whole egg and 3 egg whites. Mix well into a pale and sticky
  mixture.
• 6 Grease a square pan or round cake pan with olive oil (I use a 9” round cake
  pan). Transfer the meatloaf mixture to the pan. Press to evenly distribute the
  mixture and smooth the surface.
• 7 Bake the meatloaf in the oven for 18 minutes. After 18 minutes, remove it from
  the oven and brush the beaten egg yolk all over the top of the meatloaf. Return
  it to the oven, bake with the oven door open for 5-7 minutes until everything is
  fully cooked.
• 8 Take the meatloaf out of the oven. Let it rest for 3-5 minutes and then cut into
  slices or wedges and serve.

Nutrition Info