Savory Buttermilk Meatloaf

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)

Recipe View 15 mins Prepare the onion: Melt butter in a skillet over medium heat. Add diced onion and sauté until softened and lightly caramelized, about 8-10 minutes. Allow to cool slightly. (15 minutes)

Recipe View 15 mins Combine meatloaf ingredients: In a large bowl, gently combine the cooled sautéed onion, ground chuck, panko bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, pepper, hot sauce, tarragon, and Italian seasoning. Mix with your hands until just combined – avoid overmixing to prevent a tough meatloaf. Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb the moisture. (15 minutes)

Recipe View 5 mins Shape the meatloaf: Transfer the mixture to the prepared baking sheet and gently form it into a 9x5-inch loaf. (5 minutes)

Recipe View 45 mins Bake the meatloaf: Bake in the preheated oven for 45 minutes. (45 minutes)

Recipe View 5 mins Prepare the glaze: While the meatloaf is baking, whisk together brown sugar, Dijon mustard, and cider vinegar in a small bowl until smooth. (5 minutes)

Recipe View 30 mins Glaze and finish baking: After 45 minutes, remove the meatloaf from the oven and evenly spread the brown sugar glaze over the top. Return to the oven and continue baking for another 25-30 minutes, or until the internal temperature reaches 160 degrees F (71 degrees C) when measured with an instant-read thermometer. (30 minutes)

Recipe View 15 mins Rest and serve: Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. (15 minutes)