Vietnamese Egg Meatloaf

Prep: 20 min | Yield: 4 to 6 servings

Ingredients

• 1 bundle cellophane noodles
• 1/2 cup wood ear mushrooms
• 5 large eggs
• 1 tablespoon fish sauce
• 3 tablespoons granulated sugar
• 1 tablespoon salt
• 2 teaspoons black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon chicken bouillon powder
• 1 teaspoon sesame oil
• 1 pound ground pork
• 1/4 cup finely diced carrots
• 3 egg yolks

Instructions

1. Heat the oven to 400 degrees F.
2. Place the noodle bundle in a bowl and cover with boiling water. Let it sit and soften for 15 minutes, then drain well and cut the noodles into 1 inch pieces.
3. Place the wood ear mushrooms in a bowl and cover with boiling water. Let sit and soften for 15 minutes. Drain and slice into thin strips.
4. In a large bowl, add 5 large eggs, fish sauce, sugar, salt, black pepper, white pepper, chicken bouillon powder and sesame oil. Mix well to combine, then add pork, carrots, mushrooms and noodles. Stir until pork is blended with other ingredients.
5. Put a piece of parchment paper in a loaf pan and pour the meat and egg mixture into the pan. Use a spoon to smooth out the top so that the surface is even. Place the loaf pan in a larger baking pan and fill the bottom with boiling water. Cover all of it with foil and bake for 45 to 50 minutes.
6. Take the meatloaf out of the oven and uncover.
7. Mix together the 3 egg yolks and pour over the meatloaf and brush evenly.
8. Place it back in the oven for another 10 minutes or until eggs set.
9. Slice and enjoy!

Attribution

Recipe and photo used with permission from: American Egg Board

Recipe created in partnership with @thetastebud