Recipe by Chef John
"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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yellow onion, diced
2 1/2 pounds
dry bread crumbs
2 1/2 teaspoons
ground black pepper
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.
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.
I tried to follow this recipe exactly, but didn't have tarragon on hand, so I substituted fennel seeds. I love the flavor of the glaze. I love everything about this meatloaf - the texture, the flavor. Delicious.
Edit - I was craving this recipe, but only had ground pork. It turned out so well, I might always make it with pork from now on. Great flavor combination.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Buttermilk Meatloaf
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 267
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