Vietnamese Egg Meatloaf

Directions

1. Preheat oven to 400°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. For the wood ear mushrooms, place the mushrooms in a bowl and cover with boiling water. Let sit and soften for 15 minutes. Then drain and slice into thin strips.

4. In a large bowl, add 5 large eggs, fish sauce, sugar, salt, black + 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 in the oven for 45-50 minutes.

6. Take the meatloaf out of the oven and uncover. Mix together the 3 egg yolks and pour over the meatloaf and brush evenly. Place it back in the oven for another 10 minutes or until eggs set. Slice and enjoy!

Ingredients

• 1 bundle cellophane noodles
• 1/2 cup wood ear mushrooms
• 5 large eggs
• 1 Tbsp fish sauce
• 3 Tbsp sugar
• 1 Tbsp salt
• 2 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp chicken bouillon powder
• 1 tsp sesame oil
• 1 lb ground pork
• 1/4 cup finely diced carrots
• 3 egg yolks