Savory Buttermilk Meatloaf Recipe - Allrecipes.com
Savory Buttermilk Meatloaf  Recipe
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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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • 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).
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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.

 
Nov 25, 2014

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.

 

7 Ratings

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.

 
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.

 

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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.

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