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Buttermilk Meat Loaf Recipe

Photo by: Taste of Home

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.

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6 Servings
Prep: 20 min. Bake: 1 hour + standing

Ingredients

1 cup soft bread crumbs
2 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

Directions

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 11-in. x 7-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 meat thermometer reads 160°. Drain; let stand for 10 minutes before slicing. Yield: 6 servings.

Buttermilk Meat Loaf published in Country Extra November 2005, p49

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