Savory Buttermilk Meatloaf
Chef John's recipe for savory buttermilk meatloaf with a Dijon mustard glaze is sure to become a favorite!
We love meatloaf in our family and we love leftovers. When I told my boyfriend I was going to make meatloaf from Chef John's recipe because I wanted to taste the brown sugar, mustard, cider vinegar glaze, he asked me to add venison to the mix. Aside from that, I followed the recipe to a "T". What can I say..."mouthwatering, flavorful, moist", I was almost giddy by the end of the meal because my boyfriend kept commenting how delicious this version of meatloaf is. The biggest compliment was when he said "This will have to be made at the cottage on a long weekend". Thank you Chef John for another one of your wonderful tried, true and tasted creations.
Excellent meatloaf with an excellent glaze. Next time I make it I intend to follow the recipe more closely. I substituted milk and lemon juice for buttermilk and white sugar and molasses for brown sugar and yellow mustard for Dijon. Also, I used a half pound of breakfast sausage to add flavor. I don't think this recipe needs the extra boost. I had to laugh at the review that said this made too much meatloaf. She should see how my tall, hulking sons pile food on a plate.
This is delicious! I recommend printing out the ingredient list and watching the video as you put ingredients. There are some great tips in the video that are not in the printed directions.
Enjoyed it. The glaze and spicing gave it a different taste.
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