Many traditional meatloaf recipes use a combination of ground beef and maybe pork mixed in, with a variety of spices, eggs and breadcrumbs. That’s all fine and good. But i’l always looking for something that stands on it’s own, and isn’t just a hamburger on a plate. I also don’t want to stray too far from what good, classic meatloaf is. That’s why, by adding something as simple as buttermilk will create such a savory, delicious flavor and texture that’s hearty and keeps you coming back for more and more. And let’s talk about this brown sugar glaze for a minute. Many traditional meatloaf recipes use ketchup as a glaze. That’s fine, but again, it’s often just a hamburger on a plate. This glaze is made from brown sugar, Dijon mustard and cider vinegar. The combination of sweet from the brown sugar, the acid from the vinegar and the kick of the Dijon mustard do something very special when combined and baked on to the meatloaf. This combination of flavors blends so well together when added to the meatloaf for the last 30 minutes of baking, it creates an amazing baked on glaze with flavors that compliment the meat so perfectly. This recipe for buttermilk meatloaf with brown sugar glaze is one of my very favorites and i know you’re gonna love it too. Happy cooking! 5 from 1 reviews
¼ cup brown sugar 1 tablespoon dijon mustard 1 teaspoon cider vinegar
