This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat.
Serves 8 Portions of Melt-in-Your-Mouth Buttermilk Meatloaf
Serves 8 Portions of Melt-in-Your-Mouth Buttermilk Meatloaf
Ingredients:
- 2 tbsp butter
- 1 onion, minced
- 2 cloves garlic, minced
- 2 1/2 lbs ground beef
- 2 1/2 tsp salt
- 1 tsp fresh ground black pepper
- 1 tsp dried tarragon
- 1 tbsp Worcestershire sauce
- 1/2 cup ketchup
- 3/4 cup buttermilk
- 2 eggs, beaten
- 1 tsp hot sauce
- 1 cup plain breadcrumbs
- -
- For the glaze:
- 1/3 cup brown sugar
- 1 tsp cider vinegar
- 2 tsp Dijon mustard
Preparation:
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent. Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 degrees F. In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate. Lightly grease the bottom of a shallow roasting pan with a few drops of oil. Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes. While it's baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze. After 30 minutes, remove the meatloaf from oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Preheat oven to 325 degrees F. In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate. Lightly grease the bottom of a shallow roasting pan with a few drops of oil. Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes. While it's baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze. After 30 minutes, remove the meatloaf from oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.