Lou’s Sweet-Heat Meatloaf with Buttermilk Panade and Tangy Glaze

Lou’s Sweet-Heat Meatloaf with Buttermilk Panade and Tangy Glaze

Ingredients

• 2½ lbs meatloaf mix (beef, pork, veal)

• 3–3½ cups fresh bread cubes (soft interior, crusts optional, torn or cut small)

• 2 cups buttermilk (for panade)

• 1 large onion, finely diced

• 1 large carrot, grated

• 1 celery stalk, finely diced

• 3 cloves garlic, minced

• 1 tsp dried thyme (from the wife’s garden)

• 2 large eggs, lightly beaten

• 2½ tbsp French’s yellow mustard

• 2½ tbsp Stubb’s BBQ sauce

• 1¼ tbsp Grandma’s molasses

• 1¼ tsp sriracha

• 1¼ tbsp Worcestershire sauce

• 1½ tsp Kinder’s All Purpose seasoning

• Kosher salt & black pepper, to taste

• ⅔ cup ketchup

• 2½ tbsp honey

• 2 tsp Crystal hot sauce

• 1¼ tbsp apple cider vinegar

Instructions

1. Make the mirepoix
Heat olive oil in a skillet over medium heat. Add onion, grated carrot, celery, garlic, and thyme. Season with a pinch of salt and cook until softened and fragrant, about 5 minutes. Let cool slightly — this will be mixed with the eggs and seasonings.

2. Build the panade
Place torn or cut bread cubes in a large mixing bowl. Pour in 2 cups buttermilk and mash gently with a fork until fully moistened. Let rest 5 minutes so the bread fully absorbs the buttermilk, breaking down slightly but keeping some texture.

3. Build the base mix
In a second large bowl, whisk eggs with mustard, BBQ sauce, molasses, sriracha, Worcestershire, Kinder’s seasoning, salt, pepper, and the cooled mirepoix. Mix well until uniform.

4. Add panade and meat

1. Shape and bake
Shape into a loaf on a parchment-lined sheet pan or in a foil-lined loaf pan. Bake at 350°F for about 50 minutes.



 

2. Glaze and finish
Whisk glaze ingredients until smooth. Brush generously over the loaf and bake an additional 15–20 minutes, until internal temp reaches 160°F.

3. Rest and slice
Let rest 10 minutes before slicing so juices redistribute.