Savory Buttermilk Meatloaf Recipe - Allrecipes.com
Savory Buttermilk Meatloaf  Recipe
1 Photo
Savory Buttermilk Meatloaf
Discover what a touch of buttermilk can do for your meatloaf. See more
  • READY IN 2 hr

Savory Buttermilk Meatloaf

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    1 hr 25 mins
  • READY IN

    2 hrs

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).
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Apr 15, 2014

Made this meatloaf last night and it was delicious! Made it exactly according to the recipe and it's a winner in my book. My husband has always been, "ehhhh" with meatloaf, but not anymore. Thx Chef.

 
Jul 22, 2014

A good, simple, dense meatloaf (held together very well for slicing). I tweaked the recipe a bit: omitted the tarragon (don't much care for the stuff), used matzo meal for breadcrumbs, and substituted spicy brown (Gulden's) mustard for Dijon in glaze. My lunch for the week at the office, works well sliced and nuked.

 

6 Ratings

Jun 08, 2014

Surprisingly good but produces way too much meatloaf. Cut the meat down to 1 1/2 lbs and it should be just as good and still feed 4 without a problem.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 200 mg
  • 67%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 38.3 g
  • 77%
  • Sodium
  • 1615 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Savory Buttermilk Meatloaf

Discover what a touch of buttermilk can do for your meatloaf.

Easy Meatloaf

A simple, no-fail beef meatloaf with a tangy topping that's ready in no time.

Glazed Meatloaf II

The yummy glaze makes this meatloaf moist and delicious.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States