Recipe By Chef John
Rating
Published Apr 8th
Savory Buttermilk Meatloaf
Prep 15m Cook 1h 25m Additional 20m Ready In 2h
Servings 6 servings Calories 559.5

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.

Recipe Ingredients

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2 ½ pounds ground chuck
  • 1 cup dry bread crumbs
  • ¾ cup buttermilk
  • ½ cup ketchup
  • 2 eggs, beaten
  • 1 tablespoon Worcestershire sauce
  • 2 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon hot sauce
  • ½ teaspoon dried tarragon
  • ½ teaspoon Italian seasoning
  • ¼ cup brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cider vinegar

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  2. 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. 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. 4 Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
  5. 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).

Nutrition Facts

  • Calories 559.5
  • Carbohydrate 33.6 g
  • Cholesterol 191.7 mg
  • Fat 29.7 g
  • Fiber 1.7 g
  • Protein 38.3 g
  • Saturated Fat 12.3 g
  • Sodium 1614.8 mg
  • Sugar 18.1 g

Reviews

  1. Not enough flavor. Needs more spice.
  2. I made this meatloaf for my family last night as directed The only exception being that I added to pressed clothes of garlic to the onion mixture near the end of the sauteing. oh and I also substituted one teaspoon of the regular salt for seasoned salt, just to get a little of that celery - Read more ...
  3. Excellent meatloaf with an excellent glaze. Next time I make it I intend to follow the recipe more closely. I substituted milk and lemon juice for buttermilk and white sugar and molasses for brown sugar and yellow mustard for Dijon. Also, I used a half pound of breakfast sausage to add flavor. I don't think - Read more ...
  4. I made this meatloaf for the first time 6 weeks ago....I have made it 3 times since then and I'm making it today. It is so moist and has a great texture! I made it for my boyfriend's family. His uncle "needs" to have gravy with everything so I made Chef John's Mushroom gravy with - Read more ...
  5. Did not precook the onion put it directly into the mix. This was awesome.
  6. This was a really good recipe. I will definitely use this recipe again. I didn't have the tarragon so It was omitted. The glaze was unique and both my husband and I really enjoyed it. Thanks Chef John!
  7. We love meatloaf in our family and we love leftovers. When I told my boyfriend I was going to make meatloaf from Chef John's recipe because I wanted to taste the brown sugar, mustard, cider vinegar glaze, he asked me to add venison to the mix. Aside from that, I followed the recipe to a - Read more ...
  8. Absolutely loved this! It was a nice change from typical meatloaf with ketchup glaze. The meat was so moist and the glaze delicious I will definitely make it again. I didn't have tarragon so I used a little fresh parsley I think this recipe would work great with any herbs.
  9. 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 - Read more ...
  10. 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.