Egg Meatloaf (Cha Trung) - Instant Pot Recipe (2024)

• 1/3cupdried wood ear mushrooms
• 1.5ozbean thread noodle
• 3green onions
• 1/4small yellow onion
• 2clovesgarlic
• 4ozcrab meat
• 1lbground pork
• 7largeeggs,divided
• 1Tbspfish sauce
• 1Tbspoyster sauce
• 1/2tspground black pepper
• 2tspvegetable oil
• 1tspannatto oil

Standard - Metric

1. Transfer the wood ear mushrooms and bean thread noodle into separate bowls and cover with hot water. Let soak for 10 minutes.

2. Drain the hydrated mushrooms and noodles. Squeeze gently or toss in a colander to remove the excess water.

3. Finely chop the mushrooms. Chop the noodles into 1 inch lengths.

4. Mince the white portion of the green onions. Chop the green stems. Finely chop the yellow onion. Mince the garlic.

5. 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.)

6. 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.

7. Add the fish sauce, oyster sauce, ground black pepper and vegetable oil.

8. Mix everything together combining well. Avoid over-working the mixture as this will make the meatloaf tough.

9. Brush vegetable oil on the inside of a 7-cup heat-proof dish. Transfer the meatloaf mixture into the dish and spread out evenly.

10. Add 2 cups hot water into the pressure cooker. Place the dish on a steamer rack and transfer into the pressure cooker. Close the lid and set thesteam release handle to "Sealing".

11. Set to cook using High Pressure for 20 minutes. After the cook time is completed, allow for a 10 minute natural pressure release.

12. Release any remaining pressure and remove the lid. Press the SAUTE button to start the water boiling again.

13. 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.

14. 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.

15. Store any remaining portions in the refrigerator and enjoy within 3-4 days.

Nutrition Facts

Instant Pot Egg Meatloaf / Cha Trung

Amount Per Serving

Calories 353Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 8g50%

Cholesterol 279mg93%

Sodium 602mg26%

Potassium 391mg11%

Carbohydrates 9g3%

Protein 24g48%

Vitamin A 375IU8%

Vitamin C 3.6mg4%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.