If the meatloaf is less than a centimeter thick, it usually steams for about 10 minutes.

If the patty is more than a centimeter thick, you may need to increase the time by 2 minutes or more until it reaches 15 minutes or more. To ensure that the patties are fully cooked and that there is no raw meat inside, it is advisable to keep the following points in mind when steaming: the thicker the patties are cut, the longer the steaming time will be.

Make sure the meatloaf is well seasoned and pinched before steaming to avoid undercooking the center portion.

Bring the water to a boil over high heat, then reduce the heat to medium-low to keep the steam steady.

Cooking can be determined by observing the color of the patties, inserting chopsticks to check for blood, or using a food thermometer to measure the internal temperature (at least 71 degrees Celsius).

In short, the exact steaming time should be flexible and judged in context.