Juicy Glazed Meatloaf with Onion Gravy
ID: 69392285...
An exceptional, comforting meatloaf that is incredibly juicy without being greasy. It features a unique buttermilk panade to keep the meat tender, a triple-glazed caramelized exterior, and is served alongside a rich, savory onion gravy.
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🍳 Cooking Flow
Sauté the onions, cool them, and blend breadcrumbs and buttermilk with the ground meats in a food processor. → Gently fold the remaining meatloaf ingredients together, shape into a loaf, and chill for 10-15 minutes. → Broil the meatloaf first, then double-glaze and broil to caramelize the exterior. → Glaze a third time and bake at 325°F (160°C) until the internal temperature reaches 155°F (70°C). → Reduce the remaining glaze on the stovetop and prepare the onion gravy to serve alongside the rested, sliced meatloaf.
Cooking Steps
Brief Cooking Order
Sauté the onions, cool them, and blend breadcrumbs and buttermilk with the ground meats in a food processor. → Gently fold the remaining meatloaf ingredients together, shape into a loaf, and chill for 10-15 minutes. → Broil the meatloaf first, then double-glaze and broil to caramelize the exterior. → Glaze a third time and bake at 325°F (160°C) until the internal temperature reaches 155°F (70°C). → Reduce the remaining glaze on the stovetop and prepare the onion gravy to serve alongside the rested, sliced meatloaf.
Introduction
An exceptional, comforting meatloaf that is incredibly juicy without being greasy. It features a unique buttermilk panade to keep the meat tender, a triple-glazed caramelized exterior, and is served alongside a rich, savory onion gravy.
Step 1
Heat a medium sauté pan over medium heat. Add a splash of olive oil, the small diced white onion, and a pinch of salt. Sauté for 5-6 minutes until softened and lightly colored, then transfer to a bowl to cool.
Step 2
In a food processor, pulse panko breadcrumbs until powdery. Add buttermilk and spin for 10 seconds to create a panade.
Step 3
Add the ground beef and ground pork to the food processor. Spin for about 15 seconds to combine the meat with the panade and work the proteins.
Step 4
Transfer the meat mixture to the bowl with cooled onions. Add 2 eggs, 1 egg yolk, minced garlic, Worcestershire sauce, Dijon mustard, poultry seasoning, black pepper, and salt. Gently fold everything together until just combined.
Step 5
Press the meat mixture into a loaf pan to shape it, then unmold it onto a foil-lined baking sheet. Smooth out any gaps and reform using a dough scraper if needed. Chill in the fridge for 10-15 minutes.
Ingredients List
Important Notes
Using a food processor to mix the meat works the proteins, making the meat stickier so the loaf binds together perfectly without falling apart.
Baking the meatloaf free-form on a sheet tray instead of inside a loaf pan allows you to glaze and caramelize almost the entire surface of the loaf.
Add the beef stock gradually to your gravy roux to ensure a smooth, lump-free texture.
Always let the meatloaf rest for 20 minutes under foil before slicing so the juices can redistribute.
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