Skip to main content New<> this month
Get the Allrecipes magazine

Savory Buttermilk Meatloaf

Rated as 4.7 out of 5 Stars
56k

"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."
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 559
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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. Watch Now
  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. Watch Now
  4. Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf. Watch Now
  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). Watch Now

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 559 calories; 29.7 33.6 38.3 192 1615 Full nutrition

Explore more

Reviews

Read all reviews 22
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

my son really liked this. my hubby through this was just ok.

Most helpful
Most positive
Least positive
Newest

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 ...

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 vin...

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 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...

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...

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.

This is the best meatloaf I have tasted, will definitely be making it often

I followed the recipe exactly except that I only had 2.25 pounds of ground beef so I tried to adjust all the other ingredients accordingly. The meatloaf was a little “crumbly”, not as firm as in...

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 b...