Savory Buttermilk Meatloaf

Savory Buttermilk Meatloaf
  • Meatloaf:
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2 1/2 pounds ground chuck
  • 1 cup dry bread crumbs
  • 3/4 cup buttermilk
  • 1/2 cup ketchup
  • 2 eggs, beaten
  • 1 tablespoon Worcestershire sauce
  • 2 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon hot sauce
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon Italian seasoning
  • Glaze:
  • 1/4 cup brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cider vinegar


  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).

05/14/2018
Savory Buttermilk Meatloaf, recipe PT15M PT1H 5 455 calories

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