Transfer the wood ear mushrooms and bean thread noodle into separate bowls and cover with hot water. Let soak for 10 minutes.
Drain the hydrated mushrooms and noodles. Squeeze gently or toss in a colander to remove the excess water.
Finely chop the mushrooms. Chop the noodles into 1 inch lengths.
Mince the white portion of the green onions. Chop the green stems. Finely chop the yellow onion. Mince the garlic.
Transfer the canned crab meat into a small strainer. Using a spatula or spoon, press down on the crab meat to drain the liquid. (Discard the liquid.)
In a large bowl, add the ground pork, chopped wood ear mushrooms, bean thread noodle, drained crab meat, green onions, yellow onion and garlic. Add 5 whole eggs into the bowl. For the remaining 2 eggs, separate the eggs and transfer just the egg whites into the bowl. Transfer the egg yolks into a separate small bowl and set aside for now.
Add the fish sauce, oyster sauce, ground black pepper and vegetable oil.
Mix everything together combining well. Avoid over-working the mixture as this will make the meatloaf tough.
Brush vegetable oil on the inside of a 7-cup heat-proof dish. Transfer the meatloaf mixture into the dish and spread out evenly.
Set to cook using High Pressure for 20 minutes. After the cook time is completed, allow for a 10 minute natural pressure release.
Release any remaining pressure and remove the lid. Press the SAUTE button to start the water boiling again.
For the remaining 2 egg yolks, add the annatto oil and combine well. Brush the egg yolk mixture on top of the meatloaf, coating it evenly. Partially cover the pot with the lid leaving a gap. Steam cook for 5-6 minutes or until the egg yolks are dry.
Remove the meatloaf from the pressure cooker. Cut into thick slices or slabs and serve while hot. Enjoy the Instant Pot Egg Meatloaf in a rice plate or sandwich.
Store any remaining portions in the refrigerator and enjoy within 3-4 days.
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