Savory Buttermilk Meatloaf recipe

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Ingredients

2 tablespoons butter
1 yellow onion, diced
2 ½ pounds ground chuck
1 cup dry bread crumbs
¾ cup buttermilk
½ cup ketchup
2 eggs, beaten
1 tablespoon Worcestershire sauce
2 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon hot sauce
½ teaspoon dried tarragon
½ teaspoon Italian seasoning
¼ cup brown sugar
1 tablespoon Dijon mustard
1 teaspoon cider vinegar

Nutrition Info

559.5 calories
carbohydrate: 33.6 g
cholesterol: 191.7 mg
fat: 29.7 g
fiber: 1.7 g
protein: 38.3 g
saturatedFat: 12.3 g
servingSize: -
sodium: 1614.8 mg
sugar: 18.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.

  2. Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature.

  3. Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl, mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes.

  4. Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.

  5. Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Recipe Yield

6 servings

Recipe Note

This meatloaf recipe is very flavorful, and as the proverbial description goes, 'melts in your mouth.' As far as vegetables, I only used onions, but their sweetness, along with the simple brown sugar glaze, were a great counterpoint to the others flavors.

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