Steamed meatloaf is quick and easy meal that can be prepared ahead of time. Water chestnuts add some crisp, crunchy textural contrast. Make it ahead, throw it into a steamer when you get back and have a home cooked meal ready in 10 minutes.
PS: I topped my meatloaf with a fish that my SO’s mother cured in salt, which added some umami to the dish. Salted fish is a common topping as is salted egg yolk, but the meatloaf is plenty delicious as is.
* Ground Pork: 100-200g per portion.Pork shoulder is a good all-purpose cut. The fattier the pork, the juicier the meatloaf. * Water chestnuts: one or so per portion.They look like these brown bulbs in their natural state. Peeling them reveals the crunchy white flesh underneath. * Shiitake mushrooms: a couple.De-stem and rehydrate, then dice finely. * Corn starch or potato starch: a teaspoon or so per portion. It helps capture moisture and keeps the meatloaf juicy. * Soy sauce and sugar: about a teaspoon each per portion
**Instructions:**
1. Rinse off dried shiitakes and rehydrate them a couple of hours in advance. Dice up water chestnuts and shiitake mushrooms. 2. Mix all the ingredients together, including the shiitake soaking liquid, until the ground pork is a slightly sticky paste. 3. Spread meatloaf out thinly in a wide, shallow dish. Refrigerate until ready to cook, or cook right away. 4. Get rice going, and set a pot or pan of water to boil (do this before step 2 if you’re cooking right away). 5. Place meatloaf on a steaming rack in the steamer. Add toppings if desired (here is when I added the fish). 6. Steam on high heat for 8-10 minutes, or until cooked through. Cook vegetables while waiting for meatloaf to steam. 7. Serve with rice.
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Steamed meatloaf is quick and easy meal that can be prepared ahead of time. Water chestnuts add some crisp, crunchy textural contrast. Make it ahead, throw it into a steamer when you get back and have a home cooked meal ready in 10 minutes.
PS: I topped my meatloaf with a fish that my SO’s mother cured in salt, which added some umami to the dish. Salted fish is a common topping as is salted egg yolk, but the meatloaf is plenty delicious as is.
Full recipe: [https://servedwithrice.com/chinese-meatloaf-with-water-chestnuts-and-shiitake-mushrooms/](https://servedwithrice.com/chinese-meatloaf-with-water-chestnuts-and-shiitake-mushrooms/)
**Ingredients:**
* Ground Pork: 100-200g per portion.Pork shoulder is a good all-purpose cut. The fattier the pork, the juicier the meatloaf.
* Water chestnuts: one or so per portion.They look like these brown bulbs in their natural state. Peeling them reveals the crunchy white flesh underneath.
* Shiitake mushrooms: a couple.De-stem and rehydrate, then dice finely.
* Corn starch or potato starch: a teaspoon or so per portion.
It helps capture moisture and keeps the meatloaf juicy.
* Soy sauce and sugar: about a teaspoon each per portion
**Instructions:**
1. Rinse off dried shiitakes and rehydrate them a couple of hours in advance. Dice up water chestnuts and shiitake mushrooms.
2. Mix all the ingredients together, including the shiitake soaking liquid, until the ground pork is a slightly sticky paste.
3. Spread meatloaf out thinly in a wide, shallow dish. Refrigerate until ready to cook, or cook right away.
4. Get rice going, and set a pot or pan of water to boil (do this before step 2 if you’re cooking right away).
5. Place meatloaf on a steaming rack in the steamer. Add toppings if desired (here is when I added the fish).
6. Steam on high heat for 8-10 minutes, or until cooked through. Cook vegetables while waiting for meatloaf to steam.
7. Serve with rice.
Enjoy!