Recipe alert! Vietnamese, baked egg and ground pork meatloaf {chả trứng} Red Boat Fish Sauce Eggland's Best Eggs
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🚨VHC Egg & Pork Meatloaf Recipe 🚨
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Ingredients:
1 lb ground pork
4 dried shiitake mushrooms - optional
1 garlic clove - minced
1 green onion - chopped thinly
1 shallot - minced
1/2 tbsp fish sauce
1 tbsp granulated chicken bouillon
2 tsp tapioca starch
4 large eggs
1 oz wood ear mushrooms*
1 oz bean thread noodles*
1/2 tsp ground black pepper*
*please note that I do not have exact measurements for these ingredients.
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** Meatloaf is baked at 400 F. **
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Steps:
1. Soak shiitake mushrooms in hot water until rehydrated (about 15 min). Rinse and drain. Pat dry with paper towels.
2. Remove stems and chop the shiitake mushrooms into smaller pieces.
3. Soak wood ear mushrooms and bean thread noodles in warm water for 10 min. Rinse and drain. Pat dry with paper towels.
4. Chop wood ear mushrooms and bean thread noodles into smaller pieces.
5. Separate 3 eggs - place egg yolks in a small bowl and egg whites in a larger mixing bowl.
6. Beat egg yolks and leave in the refrigerator to chill.
7. In the large mixing bowl with the egg whites, add the ground pork, bean thread noodles, both mushrooms, garlic, shallots, green onions, fish sauce, chicken bouillon, black pepper, tapioca starch and 1 large egg. Mix well. Use gloves (optional).
8. Grease pan. I used a 9” bread loaf pan.
9. Place mixture in the pan and pack the meatloaf mixture down.
10. Bake the meatloaf at 400 F for 15 min.
11. Remove meatloaf and add yolk mixture to the top. Spread evenly. Bake for another 8 min. or until the center is fully cooked. Test by inserting a bamboo skewer in the center. If it comes out clean, the meatloaf is done.
12. Let the meatloaf cool completely before removing. Cut into slices and serve with rice.
Enjoy! ♥️ VHC
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