- Meatloaf:
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 1/2 pounds ground chuck
- 1 cup dry bread crumbs
- 3/4 cup buttermilk
- 1/2 cup ketchup
- 2 eggs, beaten
- 1 tablespoon Worcestershire sauce
- 2 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon hot sauce
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon Italian seasoning
- Glaze:
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon cider vinegar
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
- Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature.
- Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes.
- Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9×5-inch loaf.
- Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).