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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.