Asian Meat Loaf (Trứng Tráng / Chả Trứng)
High-Protein Turkey & Shrimp Version Proteins - 1 lb 99% lean ground turkey - 8 oz raw shrimp, peeled, deveined, finely chopped or pulsed(do not purée) Vegetables & Fillers - 20 g dried wood ear mushrooms(rehydrated & finely chopped) - 3 oz onion, finely chopped - 3 oz carrots, shredded - 100 g kelp noodles, rinsed, drained, chopped Eggs - 4 large whole eggs - 6 egg whites (≈ ¾–1 cup liquid egg whites) Seasoning (Adjusted for Shrimp) - 1 tbsp chicken bouillon - 2 tbsp fish sauce (reduced slightly—shrimp adds natural salt) - 2 tsp monk fruit sweetener - ½ tsp black pepper - ¼ tsp white pepper (optional but very traditional) Topping - 2 egg yolks, whisked (for glaze) Instructions: 1. Prep shrimp Finely chop shrimp or pulse briefly in a food processor. Pat dry with paper towels to remove excess moisture. 2. Rehydrate mushrooms Soak wood ear mushrooms in hot water for 10–15 minutes. Drain well, squeeze dry, and finely chop. 3. Mix the loaf In a large bowl, combine: Ground turkey Shrimp Mushrooms Onion Carrots Kelp noodles 4. Add eggs & seasoning Add 4 whole eggs + 6 egg whites. Add bouillon, fish sauce, monk fruit sweetener, black pepper, and white pepper. Mix until evenly combined (mixture should be slightly loose but cohesive). 5. Cook Lightly grease or line a loaf pan. Press mixture evenly into the pan, smoothing the top. Steam or bake at 350°F (175°C) for 40–45 minutes, until fully set. 6. Yolk glaze (recommended) Brush egg yolks over the top during the last 8–10 minutes. Return to oven uncovered until glossy and set. 7. Rest & slice Let rest 10 minutes before slicing for clean edges.