Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
2. 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.
3. 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.
4. Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
5. 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).