Melt-in-Your-Mouth Buttermilk Meatloaf Recipe

Brian Hagiwara/Photolibrary/Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 8 servings
Ratings (12)

By John Mitzewich

Updated 09/19/17

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.

What You'll Need

  • 2 tablespoons butter
  • 1 onion (minced)
  • 2 cloves garlic (minced)
  • 2 1/2 pounds ground beef
  • 2 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon tarragon
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup ketchup
  • 3/4 cup buttermilk
  • 2 eggs (beaten)
  • 1 teaspoon hot sauce
  • 1 cup breadcrumbs (plain)
  • For the Glaze:
  • 1/3 cup brown sugar
  • 1 teaspoon cider vinegar
  • 2 teaspoons Dijon mustard

How to Make It

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.
Nutritional Guidelines (per serving)
Calories 518
Total Fat 22 g
Saturated Fat 9 g
Unsaturated Fat 9 g
Cholesterol 188 mg
Sodium 1,186 mg
Carbohydrates 32 g
Dietary Fiber 1 g
Protein 46 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)