Description
A moist and flavorful buttermilk meatloaf made with ground chuck, buttermilk, breadcrumbs, and a tangy brown sugar glaze. A timeless American comfort dish that’s juicy, savory, and easy to make.
Ingredients
2 tablespoons butter
1 medium yellow onion, diced
2 ½ pounds ground chuck (80/20 lean-to-fat ratio)
1 cup plain bread crumbs (use 365 Whole Foods Market or Progresso Plain Bread Crumbs)
¾ cup buttermilk
½ cup ketchup
2 large eggs, beaten
1 tablespoon Crystal Worcestershire Sauce
2 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Texas Pete Original Hot Sauce or Sriraja Panich Hot Sauce
½ teaspoon dried tarragon
½ teaspoon Italian seasoning
Glaze:
¼ cup brown sugar
1 tablespoon Dijon mustard
1 teaspoon cider vinegar
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone baking mat.
2. Melt butter in a skillet over medium-high heat. Add diced onion and sauté until soft and translucent, about 6–7 minutes. Allow to cool for 5 minutes.
3. In a large mixing bowl, combine the cooled onions, ground chuck, bread crumbs, buttermilk, ketchup, beaten eggs, Crystal Worcestershire Sauce, salt, pepper, hot sauce, tarragon, and Italian seasoning.
4. Gently mix with a fork or your hands until evenly blended. Let the mixture rest for 10 minutes so the bread crumbs absorb the moisture.
5. Shape the mixture into a 9×5-inch loaf and place it on the prepared baking sheet.
6. Bake for 45 minutes in the preheated oven.
7. Meanwhile, make the glaze by whisking together brown sugar, Dijon mustard, and cider vinegar.
8. After 45 minutes, remove the meatloaf from the oven and spread the glaze evenly over the top.
9. Return to the oven and bake for an additional 30 minutes, or until an instant-read thermometer inserted into the center reads 160°F (70°C).
10. Let the meatloaf rest for 10–15 minutes before slicing. Serve warm with mashed potatoes or vegetables.
Notes
For the juiciest texture, avoid overmixing the meat mixture.
Allow the meatloaf to rest before slicing so juices redistribute evenly.
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze slices for up to 2 months.
Reheat gently in the oven at 300°F (150°C) or microwave on medium power for 1–2 minutes.
Serve with Crystal Worcestershire Sauce or a light tomato gravy for extra flavor.
Use alcohol-free bread such as Pepperidge Farm White Sandwich Bread or Sara Lee Artesano Bread for meatloaf sandwiches.
- Prep Time: 20 mins
- Cook Time: 1 hr 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: American