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Classic Southern Buttermilk Meatloaf with Brown Sugar Glaze

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This buttermilk meatloaf is tender, savory, and topped with a sticky brown sugar glaze that caramelizes perfectly. It’s a comforting Southern classic that’s easy to make and sure to become a family favorite.

Ingredients

Scale
  • 2 pounds (900g) ground beef (80/20 blend)
  • 1 cup (240ml) buttermilk
  • 1 cup (120g) breadcrumbs (plain or seasoned)
  • 1 medium yellow onion, finely diced (about 150g)
  • 2 large eggs, room temperature
  • 3 cloves garlic, minced
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ cup (100g) brown sugar, packed (light or dark)
  • ½ cup (120ml) ketchup
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon butter (for sautéing onion and garlic)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the glaze: In a small saucepan over medium heat, combine brown sugar, ketchup, apple cider vinegar, 1 tablespoon Worcestershire sauce, and Dijon mustard. Whisk until sugar dissolves and mixture simmers, about 3-4 minutes. Simmer 1 minute, then remove from heat.
  3. Sauté onion and garlic: In a small skillet over medium heat, melt 1 tablespoon butter. Add diced onion and cook until soft and translucent, about 4-5 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool.
  4. In a large bowl, combine ground beef, buttermilk, breadcrumbs, sautéed onion and garlic, eggs, 2 tablespoons Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix gently with your hands until just combined. Let rest 5 minutes.
  5. Transfer meat mixture to prepared loaf pan, pressing gently into an even shape. Pour half the glaze over the top and spread evenly.
  6. Place loaf pan on a baking sheet. Bake for 45 minutes. Remove from oven, spread remaining glaze on top, and bake another 15-20 minutes until internal temperature reaches 160°F (71°C).
  7. Let meatloaf rest in pan for 10 minutes. Use parchment overhang to lift out, transfer to cutting board, slice, and serve warm.

Notes

Do not skip the buttermilk—it tenderizes the meat. Let the meatloaf rest before slicing to keep it moist. Line the pan with parchment paper for easy cleanup. For extra glaze, make 1.5 times the glaze recipe.

Nutrition

Keywords: buttermilk meatloaf, brown sugar glaze, Southern meatloaf, comfort food, easy meatloaf recipe

Find it online: https://milacook.com/classic-southern-buttermilk-meatloaf-with-brown-sugar-glaze/