Rating
Published Apr 8th
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 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).
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