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
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
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
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 :
BUTTERMILK MEATLOAF
This recipe is a long series of trials and errors. The sauce and bread idea came from Paula Deen. The meatloaf itself is a recipe we found in the newspaper years ago. The final result is well worth a try.
Provided by MTDavids
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease a bread pan and line with bread slices.
- Soak crumbs in milk for 5 minutes and stir in oregano, thyme, salt, pepper, eggs, and worcestershire.
- Add meat, carrot, onion, and mix well.
- Shape into loaf, place in pan, and flatten top.
- Mix sugar, mustard, and ketchup and pour half over loaf.
- Bake 30 minutes, brush with remaining sauce, and bake another 30 minutes.
- Remove from oven and let sit 15 or 20 minutes.
- Remove from pan, discard bread, slice and serve.
Nutrition Facts : Calories 309.5, Fat 14, SaturatedFat 5.2, Cholesterol 117.6, Sodium 653.3, Carbohydrate 21.4, Fiber 1, Sugar 9.9, Protein 23.5
BACON-WRAPPED MEATLOAF WITH BROWN SUGAR-KETCHUP GLAZE
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the glaze: Mix all ingredients in a small bowl; set aside.
- For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
- Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
- Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
- Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
- Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
- Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve
KNOCK-YOUR-PANTS-OFF SWEET & SPICY GLAZED BUTTERMILK MEATLOAF RECIPE - (4.2/5)
Provided by kimvess
Number Of Ingredients 18
Steps:
- Heat oven to 425°F. Combine the glaze ingredients, ketchup, barbecue sauce and brown sugar in a small saucepan and place over low heat. Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent. Add parsley, basil, and tomato paste and cook for about a minute. Set aside to cool. In a small bowl, combine Panko and buttermilk and set aside for 5 minutes. Then in a large bowl, place beef, pork, cheese, salt and pepper, the onion mixture, and the panko mixture. Mix with your hands until just combined. On a rimmed baking pan, form the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed. Brush sides and top with some glaze, then bake for about 50 minutes, removing the pan every 10 minutes or so to brush on more glaze. (At the end of baking, you will not have used all of the glaze mixture - just keep it in the saucepan on low and stir it every few minutes.) Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce.
DELICIOUS MEATLOAF WITH BUTTERMILK MASHED POTATOES
A delicious Sunday meal for everyone who loves a good meat and potato meal.
Provided by Marilena Leavitt
Categories Main course
Time 1h45m
Yield serves 6
Number Of Ingredients 22
Steps:
- To make the meatloaf: Preheat the oven to 375°F with a rack in the middle of the oven.
- Heat a medium-sized skillet over medium heat. When the skillet is hot, add the olive oil and then the onions and the celery. Sauté the vegetables for about 8-10 minutes, or, until they are soft, stirring every so often. Remove from the heat to cool.
- In a large bowl, combine the eggs, the milk and the bread crumbs. Add the horseradish, the dry mustard, the ¼ cup of ketchup, and the cooled vegetables. Stir well to combine. Next add the ground chuck, salt and pepper and mix everything together until all of the ingredients are evenly distributed.
- Shape the meat mixture into a free-standing loaf and place it on a 13"x 9" rimmed baking pan, lined with parchment paper. Spread the ½ cup of ketchup evenly over the meatloaf and place it in the oven. Bake the meatloaf for an hour or until a meat thermometer inserted into the center of the meatloaf reads 160°F and the meatloaf is cooked through. Remove it from the oven and let it sit for 10 minutes.
- Use a wide, metal spatula to lift the meatloaf gently out of the pan to a serving plate. Cut it into thick slices and serve.
- To make the mashed potatoes: In a large pot, bring plenty of water to a boil. Add 1 tablespoon of salt. While the water boils, peel the potatoes and cut them into 1½-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- While the potatoes boil, heat the whole milk and the butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. Alternatively, you can use a potato masher (these two methods of mashing potatoes produce the fluffiest mashed potatoes.
- As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Add the salt and the pepper, taste and adjust the seasoning. Serve hot.
MEATLOAF AND BUTTERMILK MASHED POTATOES
Our comforting menu of meatloaf and buttermilk mashed potatoes is as hearty as the diner original -- but better for you. Panko is sold in many international aisles; regular breadcrumbs can be swapped in, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
- On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.
- Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
- While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.
SWEET & SPICY GLAZED BUTTERMILK MEATLOAF
Panko bread crumbs really make the difference here. When the Panko is soaked with the buttermilk, it forms a squishy texture that is different from regular bread crumbs. The meatloaf will have a light consistency while, at the same time, a rich flavor from the buttermilk. Panko is Japanese breadcrumbs and available in most grocery stores. Note: Leftovers make great meatloaf sandwiches.
Provided by jimf57
Categories Meatloaf
Time 1h35m
Yield 1 Meatloaf, 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees (F).
- Combine the glaze ingredients in a small saucepan and place over low heat.
- Heat olive oil in a small skillet over medium heat. Add onions and garlic and cook until soft and translucent, don't brown. Add parsley, basil and tomato paste and cook for about a minute. Set aside to cool.
- In a small bowl, combine Panko and buttermilk, let this set for 5 - 10 minutes.
- Meanwhile, in a large bowl, place beef, pork, cheese, salt and pepper, the onion/garlic mixture and the Panko/buttermilk mixture. Mix with your hands until combined.
- In a 13x9x2 rimmed baking pan, form the mixture into a loaf center of the pan, don't touch the sides of the pan. Brush sides and top with some glaze, then bake for 75 minutes, brush on more glaze after 45 minutes. Keep the leftover glaze warm and stir occasionally.
- After baking, remove the meatloaf from oven and allow to cool for 5 minutes; then slice and serve hot with leftover glaze as a sauce.
DOWN-HOME MEAT LOAF
Many people cringe when they hear the term "meat loaf", but it's one of my favorite foods that Mom made while I was growing up. I love the ketchup topping, and the loaf freezes well. -Daria Burcar Rochester, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 1 hour. Spread with ketchup; bake 15-20 minutes longer or until a thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing. Meat loaf may be frozen for up to 3 months.
Nutrition Facts : Calories 294 calories, Fat 16g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 678mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
BUTTERMILK TURKEY MEATLOAF MUFFINS
These turkey muffins go great with some turkey dressing.
Provided by DELANIA
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
- Combine turkey, stuffing mix, chicken broth, buttermilk, Italian seasoning, salt, and pepper in a bowl. Divide mixture among the muffin cups.
- Bake in the preheated until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 110.5 calories, Carbohydrate 11.5 g, Cholesterol 23.8 mg, Fat 1.3 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 0.4 g, Sodium 279.9 mg, Sugar 1.4 g
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