Yak Meatloaf
A homestyle classic with a twist—this yak meatloaf is tender, herby, and deeply savory, finished with a tangy ketchup glaze for a comforting main course.
Ingredients
- 2 Cloves Garlic minced
- 1 cup Breadcrumbs
- 2 Eggs
- 1/2 cup Milk
- 1/4 cup Ketchup plus extra for topping
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1/2 cup Grated Parmesan cheese Optional
Instructions
- Preheat the Oven and Prepare the Pan:-Preheat your oven to 350°F (175°C).-Lightly grease a loaf pan or line it with parchment paper for easier removal.
- Mix the Ingredients:-In a large mixing bowl, combine the ground yak meat, finely chopped onion, minced garlic, breadcrumbs, and grated Parmesan (if using).-In a separate small bowl, whisk together the eggs, milk, ketchup, Worcestershire sauce, mustard, salt, pepper, thyme, and oregano.-Pour the wet ingredients into the bowl with the meat and mix until just combined. Be careful not to overmix, as this can make the meatloaf tough
- Shape and Add Toppings:-Transfer the meat mixture into the prepared loaf pan and press it down to form an even layer.-Spread a thin layer of ketchup over the top of the meatloaf for extra flavor and a nice glaze.
- Bake:-Place the loaf pan in the preheated oven and bake for about 1 hour, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C) on a meat thermometer.-If desired, you can broil the top for the last few minutes to get a more caramelized crust.
- Rest and Serve:-Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing easier.-Serve warm with sides of your choice, such as mashed potatoes, steamed vegetables, or a simple salad.