Savory Buttermilk Meatloaf

Savory Buttermilk Meatloaf

Chef John 22732

"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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2 h servings 559 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 1615 mg
  • 65%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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).



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 ...

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 subst...

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 f...

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.