Chinese Steamed Meatloaf 中式蒸猪肉卷

A friend responded to my post on Stir Fry Minced Pork with Chye Poh 菜脯炒肉碎 and suggested that it would taste just as great to do a steamed version. I concur. In fact, I have been cooking the steamed version more often all these years.  

My Chinese Steamed Meatloaf 中式蒸猪肉卷 is no different from the ever popular Chinese steamed minced pork 蒸猪肉饼, a common home-cooked dish in many Chinese families. The only difference - instead of steaming the ingredients in a plate, mine's cooked in a meat loaf tin and presented like a western meat loaf.

I like it better this way. Looking great and tasting great....

Ingredients (enough for 4 pax) :

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• 250 gm minced pork 
• 70 gm sweet turnip (add more if you like)(available from markets/supermarkets)
• 5 pcs water chestnuts (peeled and coarsely chopped)
• 4 pcs dried mushrooms (soak to soften and coarsely chopped)
• 2 pcs dried fungus (soak to soften and coarsely chopped)
• 1 tbsp cooking oil

Seasonings :

• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp grounded white pepper
• 2 tbsp light soy sauce
• 1 tbsp sesame oil
• 2 tbsp corn/potato starch flour

(tsp = teaspoon; tbsp = tablespoon)    

Tip : Do not chop the ingredients too fine. Chop most ingredients coarsely for better textures.

Method :

Add minced pork, turnip, mushrooms, black fungus, water chestnuts into a bowl.

Fold in seasonings and corn/potato starch flour.

Mix all ingredients and seasonings evenly.

Prepare a loaf tin and add 1 tsp cooking oil.

Spread all ingredients into loaf tin. Use a spoon to press on the ingredients to ensure that they are levelled.

Place loaf tin with ingredients in steamer.

Set to steam for 30 minutes.

Remove from steamer after 30 minutes. Steamed meatloaf would be fully cooked by then.

Remove meatloaf from tin and transfer to serving plate. Garnish and serve while hot.

Chinese steamed meatloaf presented in western style.

Chinese Steamed Meatloaf 中式蒸猪肉卷 - nicely textured and tasted great. My husband told me it's addictive!