From the kitchen
Camel Milk Meatloaf
A tender, moist meatloaf using camel milk-soaked breadcrumbs for a genuinely soft crumb.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup dry breadcrumbs
- 1/2 cup pasteurized camel milk
- 2 lb ground beef
- 1 medium onion, finely diced
- 2 large eggs
- 1/3 cup ketchup, divided
- 1 tbsp Worcestershire sauce
- 1 tsp fine salt
- 1/2 tsp black pepper
Method
- Heat oven to 350°F. Line a rimmed baking sheet with parchment. Soak breadcrumbs in milk for 5 minutes.
- Add beef, finely diced onion, eggs, half the ketchup, Worcestershire, salt and pepper. Mix gently until evenly combined.
- Shape on the sheet into a loaf about 9 by 5 inches, keeping thickness even. Brush with remaining ketchup.
- Bake 55 to 75 minutes until the center reaches 160°F. Check in more than one spot with a thermometer.
- Rest 10 minutes before slicing so juices settle. Transfer slices with a wide spatula.
Cook with confidence
Before you start
Before you start
Use ground beef with roughly 15 to 20 percent fat for a moist result. A free-standing loaf drains excess fat better than a tightly filled loaf pan.
Serving and keeping
Refrigerate within 2 hours for 3 to 4 days. Freeze wrapped slices for up to 2 months and reheat to 165°F.
Mix Only Until Combined
Two eggs provide binding, but vigorous mixing develops a tight meat matrix. Fold beef, panade, onion, eggs, ketchup, and Worcestershire until evenly distributed, then stop.
Use Temperature, Not Appearance
Bake at 350°F for roughly 55 to 65 minutes, but remove when the center reaches 160°F. A browned ketchup glaze does not prove the center is done.
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