Buttermilk Meat Loaf Recipe
- 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
- 1. 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.
- 2. 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.
Reviews for Buttermilk Meat Loaf
"Most delicious meatloaf I ever ate. I'm watching my salt intake, so had to use a sub. But will always use this recipe."
"This was surprisingly better than I expected. I used Sweet Baby Ray's BBQ sauce and 1/2 pouch of Onion Soup Mix instead of a chopped up onion. Now one of my favorites! Very good!! And very good the next day, sliced up in a hot sandwich with gravy and mashed potatoes!!"
"I made this recipe tonight. I actually only had a half pound of ground beef 93/7. I made muffin meatloaves with this recipe. I was able to get about 8 muffin sized mini meatloaves. I topped them off with wihpped mashed potatoes pipped using a start-tip. I made them into savory cupcakes and were adorable! The meatloaf recipe has a lot of flavor! I baked the mini loaves at 350 degrees for 25 minutes which might have been too long since the temp was at 190 degrees so maybe try 20 minutes."
"Great taste and flavor. I used Montreal steak sauce instead of barbecue sauce."
"Totally awesome..my family loved it . I also cut bacon strips in half and laid over the top of the loaf before putting it in the oven..then the last 10 minutes I spread the BBQ sauce on top...it kinda carmelized the top sauce. So Good"
"Very moist with good flavor. My family loved this meatloaf and asked me to make it again!"
"DELICIOUS!! I USED QUICK COOKING OATMEAL INSTEAD OF BREAD CRUMBS AND MY HUSBAND SAID THIS WAS THE BEST MEATLOAF YET! SERVED WITH SOME BROWN GRAVY WITH MUSHROOMS AND ONIONS...YUMMY!"
"We all loved it. Adjusting the recipe slightly I added a 1/4 pound of ground pork and used Pampered Chef Cherry Chipotle Barbecue Sauce which added zing."
"Very Moist and Excellent Flavor!! Have made this several times for family gatherings and always get wonderful compliments. Next time I am going to make it into meatballs for an appetizer tray at a potluck dinner."
"Very Moist! Have made this several times. DH, who is not a meatloaf fan, asks for this often. He likes the BBQ. The only thing I change is I use fresh garlic in place of garlic salt. Very good."
"Very nice flavor to this recipe. It made a nice change from the onion version I regularly use. Thumbs up from the whole family!"
"One of the best meatloaf recipes I have ever used. Made it for my husband on his birthday. He was very impressed. I make 4 small loaves and put them on a sprayed broiler pan with water in the bottom and bake as directed. They are moist and cook in half the time."
"The meatloaf is moist and easy to make. The entire family loved it. Now the family asks for meatloaf."
"Out of bread crumbs, used Snyder cheese puffs finely chopped...A+"
"This is excellent! The reason it caught my eye is because it called for bbq sauce in the meatloaf. I love bbq sauce and gave it a try! I also rolled up some ham and cheese in the center. My husband loved it! It could call for a little more salt though."
"Edinaroxy, did you post your comments to the wrong recipe? I don't see nutmeg or applesauce in either the ingredients list or the directions for "Buttermilk Meat Loaf." I made the recipe as printed and got mixed reactions from my family - some raved about the flavor, others didn't care much for it."
"Yuck what a mess! The nutmeg ruins the flavor of the meatloaf. And the applesauce also a NO."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.