My crazy fusion meatloaf

Most bog standard meatloaf recipes tend to be boring, where the end result turns out dry and tastes like cardboard.

So I decided to cobble one together with stuff I had in my fridge and pantry. This is my first time making a meatloaf and it surprisingly turned out moist and tasty in a crazy East meets West kinda way.

I tried to incorporate today’s daily word prompt “rhyme” into this blog post and the only thought that popped out was,

“Hm, what words rhyme with food?”Unfortunately, that’s the extent of my paltry attempt to exercise my linguistic prowess. Note that I did incorporate the daily word in this blog albeit in a sneaky manner. 😝


Part A

50g dried bean vermicelli

Handful of dried sliced black fungus

Handful of dried shiitake mushrooms

2 carrots

1 leek

2 stalks of spring onions

1/2 red onion

2 eggs

2 tsp Salt

4 tsp cracked black pepper

Rosemary, dried garlic granules, fennel seeds

6 cherry tomatoes

Part B

500g minced pork & veal

50g mirin

50g panko crumbs

3 tbsp soy sauce

3 tbsp Worcestershire sauce


Rehydrate the vermicelli, fungus and mushrooms for 5 minutes. Drain and along with remaining Part A ingredients place in Thermomix. Blitz for 30-45 seconds at speed 5 until ingredients are chopped up. Mixture should be slightly watery.

Place minced meat in a mixing bowl, add the veggie mix, soy sauce, Worcestershire, mirin and panko crumbs. Mix thoroughly till combined.

Place mixture into greased or baking paper line pan, press down and smooth surface. Bake for 45 minutes at 190C. I switched to convection grilled in last 10 minutes @ 240C to char the top.

Check that meatloaf is cooked through. Rest for 10 minutes in pan before serving.



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