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.
* 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. 2. Dice up water chestnuts and shiitake mushrooms. 3. Mix all the ingredients together, including the shiitake soaking liquid, until the ground pork is a slightly sticky paste. 4. Spread meatloaf out thinly in a wide, shallow dish. Add toppings if desired. Refrigerate until ready to cook, or cook right away. 5. Get rice going, and set a pot or pan of water to boil (do this before step 2 if you’re cooking right away). 6. Place meatloaf on a steaming rack in the steamer. Steam on high heat for 8-10 minutes, or until cooked through. Cook vegetables while waiting for meatloaf to steam. 7. Serve with rice.
1 Comment
Fast food just became a lot more wholesome!
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.
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.
2. Dice up water chestnuts and shiitake mushrooms.
3. Mix all the ingredients together, including the shiitake soaking liquid, until the ground pork is a slightly sticky paste.
4. Spread meatloaf out thinly in a wide, shallow dish. Add toppings if desired. Refrigerate until ready to cook, or cook right away.
5. Get rice going, and set a pot or pan of water to boil (do this before step 2 if you’re cooking right away).
6. Place meatloaf on a steaming rack in the steamer. 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!