Rehydrate the mushroom and vermicelli in 2 separate bowls with some water and take them out after 30minutes. Drain the excess liquid.
Pre-heat the oven to 350°F(190°C).
Slice the mushroom intothin strips.
Use a pair of scissors tocut the vermicelli into 2 cm-threads.
In a mixing bowl, combineall of the ingredients, except the eggs.
Add in 3 whole eggs and 2 egg whites. Save 2 yolks to brush on top of the meatloaf later.
Heat oil in an oven-safeskillet on medium high heat, pour in the egg mixture.
When the side of the egg firms up, transfer the skillet to the pre-heated oven. Bake for 25 minutes until a toothpick inserted comes out clean.
Remove the skillet from the oven and brush the top of the meatloaf with the reserved egg yolk.