Taste of Home
Buttermilk Meat Loaf
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
YIELD: 6 servings.
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.
Ingredients
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1 cup soft bread crumbs
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2 large eggs, lightly beaten
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1/2 cup finely chopped red onion
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6 tablespoons barbecue sauce, divided
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1/4 cup buttermilk
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2 tablespoons minced fresh parsley
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1 teaspoon garlic salt
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1/4 teaspoon pepper
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1-1/2 pounds ground beef
Directions
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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 11x7-in. baking dish.
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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 thermometer reads 160°. Drain; let stand for 10 minutes before slicing.
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