Buttermilk Loaf Recipes

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SAVORY BUTTERMILK MEATLOAF

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.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes

Time 2h

Yield 6

Number Of Ingredients 16



Savory Buttermilk Meatloaf image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  • 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.
  • 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.
  • Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
  • 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).

Nutrition Facts : Calories 559.5 calories, Carbohydrate 33.6 g, Cholesterol 191.7 mg, Fat 29.7 g, Fiber 1.7 g, Protein 38.3 g, SaturatedFat 12.3 g, Sodium 1614.8 mg, Sugar 18.1 g

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

BUTTERMILK LOAF

This terrific recipe is from Roben Ryberg's, "The Gluten-Free Kitchen". This is her favorite loaf and mine as well. You can have this loaf of bread on your table in 35 minutes start to finish. But most importantly, it taste's great! No store-bought wheat-free/gluten-free loaf that I've ever tried comes even close to this. Enjoy!

Provided by GinnyP

Categories     Yeast Breads

Time 35m

Yield 1 Loaf

Number Of Ingredients 11



Buttermilk Loaf image

Steps:

  • Preheat oven to 350 degrees F.
  • Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.
  • This is important for the yeast to activate.
  • Too low a temperature and it won't activate.
  • Too high and it will kill the yeast.
  • In the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
  • In a medium bowl, combine all the dry ingredients.
  • To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
  • Mix well; dough will look wet, thick, and pasty.
  • Place dough into your well-greased 9- x 4-inch loaf pan.
  • Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
  • I use the back of a wet spoon for the indent.
  • Bake for 25-28 minutes.
  • Loaf will just begin to brown.
  • Test for doneness with a long toothpick, much as you would for a cake.
  • Cool briefly before removing from pan.
  • Finish cooling on a cooling rack.
  • Refrigerate or freeze extra servings.

Nutrition Facts : Calories 1765.2, Fat 58, SaturatedFat 8.9, Cholesterol 12.2, Sodium 2923.6, Carbohydrate 290.5, Fiber 10, Sugar 44.1, Protein 21.5

1 1/4 cups buttermilk, room temperature
1 packet yeast (about 1 tablespoon)
3/4 cup potato starch (or potato starch flour, but not potato flour, it's too heavy)
1 1/4 cups cornstarch
2 tablespoons sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
2 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1/4 cup oil (I use canola and/or safflower oil)
shortening, for generously greasing the baking pan (I use spectrum non-hydrogenated)

BUTTERMILK POUND CAKE LOAF

After we all married and moved away from home, my Mother wanted to make a smaller version of her pound cake so she and Daddy could still enjoy it without over indulging or wasting part of the cake. This smaller portion is perfect!

Provided by ColCadsMom

Categories     Dessert

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 8



Buttermilk Pound Cake Loaf image

Steps:

  • In a large bowl, beat shortening and sugar until smooth.
  • Add vanilla.
  • Add eggs, one at a time, beating after each addition.
  • In another bowl, sift together flour, baking soda, and salt.
  • Alternately add flour mixture and buttermilk, a little at a time into shortening mixture until blended.
  • Pour into a greased and flour 9 x 5 inch loaf pan.
  • Bake at 325 degrees for 1 hour.

Nutrition Facts : Calories 2076.3, Fat 207.1, SaturatedFat 52, Cholesterol 70.4, Sodium 135.9, Carbohydrate 56.3, Fiber 0.6, Sugar 38.3, Protein 5.3

1/2 cup shortening
1 1/2 cups sugar
3/4 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

BUTTERMILK MEAT LOAF

Barbecue sauce is a Southwestern staple, so I use it in meat loaf instead of ketchup. The buttermilk and garlic also lend a tangy flavor. Whenever I serve this, it gets rave reviews, even from those who don't ordinarily care for meat loaf.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 9



Buttermilk Meat Loaf image

Steps:

  • In a large bowl, combine the bread crumbs, eggs, onion, 4 tablespoons barbecue sauce, buttermilk, parsley, garlic salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 50 minutes. Spread with remaining barbecue sauce. Bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing.

Nutrition Facts :

1 cup soft bread crumbs
2 large eggs, lightly beaten
1/2 cup finely chopped red onion
6 tablespoons barbecue sauce, divided
1/4 cup buttermilk
2 tablespoons minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 pounds ground beef

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