Description
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.
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
- Make the meatloaf: Melt butter in a skillet over medium-high heat. Add onion and sauté until soft and translucent
- 6 to 7 minutes. Cool to room temperature
- about 5 minutes.
- Combine cooled onion
- ground chuck
- bread crumbs
- buttermilk
- ketchup
- eggs
- Worcestershire sauce
- salt
- pepper
- hot sauce
- tarragon
- and Italian seasoning in a bowl; mix together with a fork and let sit until bread crumbs absorb moisture
- about 10 minutes.
- Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9×5-inch loaf.
- Bake in the preheated oven for 45 minutes.
- While the meatloaf is baking
- make the glaze: Whisk brown sugar
- mustard
- and vinegar together in a small bowl.
- After 45 minutes
- remove meatloaf from the oven and spread brown sugar glaze over top. Return to the oven 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).
Prep Time: 15 mins
Cook Time: 1 hr 25 mins
Total Time: 2 hrs
Servings: 6