Yak Meatloaf with Steak Fries and Arugula Salad
(courtesy of Greg Gatto and Jenna Endres, owners, Sierra Valley Yaks in Calpine, Calif. Serves 4, or 2 generously)
1 pound ground yak
1 shallot, minced
3 cloves garlic, minced
2 tablespoons fresh thyme, chopped
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon salted butter
½ cup panko breadcrumbs
2 tablespoons flour
2 tablespoons ketchup
4 tablespoons beef bouillon concentrate
2 medium-sized russet potatoes (or 1 extra-large potato)
1 bag arugula
1 tablespoon balsamic vinegar
1 tablespoon mayonnaise
For meatloaf
Place ground yak in medium-sized bowl. Add panko breadcrumbs, 1 tablespoon thyme, all the minced garlic, half the minced shallot, kosher salt, and pepper to bowl. Combine with your hands and form into loaf. Place meatloaf on roasting sheet and brush with ketchup. Roast meatloaf 15 to 18 minutes at 450 degrees F.
For gravy
Melt 1 tablespoon butter in medium pan over medium heat. Sauté remaining half of shallot and 1 tablespoon thyme until softened. Whisk flour, beef bouillon concentrate, and ¾ cup water into pan and let simmer until it thickens.
For steak fries
Slice potatoes into long, thin sticks, and toss with 1 tablespoon olive oil on roasting sheet. Season with salt and pepper. Roast 25 minutes at 450 degrees F until slightly browned. Flip halfway through roasting.
Arugula salad
In small bowl, mix balsamic vinegar, mayonnaise, and remaining 2 tablespoons olive oil. Salt and pepper to taste. Dress over arugula salad.
