Instant Pot Egg Meatloaf

By Lori

6 Person

50 Minutes

353 Calories

Yum, Pin, or save this Instant Pot Egg Meatloaf recipe because it's sure to become your favorite. I've revamped a classic Vietnamese dish so it can be made using everyone's favorite electric pressure cooker, the Instant Pot. Wouldn't you know it, it's super easy to make and the results are amazing! The hearty Egg Meatloaf is a delicious combination of ground pork, eggs, crab meat, wood ear mushroom, bean thread noodle, fresh ingredients, and savory seasonings.

Ingredients

1 tsp. annatto oil
2 tsp. vegetable oil
1/2 tsp. ground black pepper
1 tbsp. oyster sauce
1 tbsp. fish sauce
7 large eggs, divided
1 pound ground pork
4 oz. crab meat
2 cloves garlic
1/4 small yellow onion
3 green onions
1 1/2 oz. bean thread noodle
1/3 cup dried wood ear mushrooms

Method

01

Transfer the wood ear mushrooms and bean thread noodles 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.
02

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.
03

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.)
04

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.
05

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.
06

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.
07

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 the steam release handle to "Sealing".
08

Set to cook using High Pressure for 20 minutes. After the cooking 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.
09

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.
10

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.
11

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

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Dinner Recipes

Meatloaf Recipes

Pot Recipes

Instant Pot Egg Meatloaf

4.4

( By Lori )

01 Information

Grade medium
Serving 6 servings
Calorie 353 Kcal
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

1 tsp. annatto oil

2 tsp. vegetable oil

1/2 tsp. ground black pepper

1 tbsp. oyster sauce

1 tbsp. fish sauce

7 large eggs, divided

1 pound ground pork

4 oz. crab meat

2 cloves garlic

1/4 small yellow onion

3 green onions

1 1/2 oz. bean thread noodle

1/3 cup dried wood ear mushrooms

03 Method

Step 1

Transfer the wood ear mushrooms and bean thread noodles 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.

Step 2

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.

Step 3

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.)

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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 the steam release handle to "Sealing".

Step 8

Set to cook using High Pressure for 20 minutes. After the cooking 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.

Step 9

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.

Step 10

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.

Step 11

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

04 Author