Ditch the boring ketchup topping on your meatloaf and try serving it with a delicious garlic and butter sauce instead. This Garlic Herb Butter Meatloaf is a new take on an old classic, and it’s just waiting to be served on your dinner table. You can even toss a slab of this meatloaf between two slices of bread for an amazing meatloaf sandwich – the only condiment you’ll need is the sauce!

Garlic Herb Butter Meatloaf | Go Bold With Butter

Garlic Herb Buttered Meatloaf

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 8-10 servings

Garlic Herb Buttered Meatloaf


    For the Meatloaf:
  • 2 tablespoons unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup yellow bell pepper, finely diced
  • 2 1/2 pounds ground beef
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives
  • 2 large eggs
  • 1/3 cup whole milk
  • 1/2 cup panko bread crumbs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • For the Garlic Herb Butter Sauce:
  • 4 tablespoons (1/2 stick) unsalted butter
  • 8 to 10 garlic cloves, peeled and finely chopped
  • 1 small shallot, thinly sliced
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. For the Meatloaf:
  2. Preheat oven to 375°F. Line baking sheet with parchment paper and set aside.
  3. Set large skillet over medium-high heat with 2 tablespoons butter. Once melted, add onions and bell pepper and cook until softened, about 5 minutes. Remove from heat and let cool to room temperature.
  4. In large bowl, mix together ground beef, parsley, thyme, chives, eggs, milk, panko, mustard, Worcestershire sauce, salt, pepper and sautéed vegetables until evenly combined. Transfer mixture to prepared baking sheet and shape into long log or loaf.
  5. Bake until browned for about 40 to 50 minutes and an instant read thermometer inserted in the middle reads between 155 to 160°F. Remove from oven and let rest for about 10 minutes before sliced.
  6. For the Garlic Herb Butter Sauce:
  7. Over medium-low heat, melt butter in saucepan. Once melted, add chopped garlic and shallots and cook for about 10 to 15 minutes until translucent and tender.
  8. Add chicken stock, thyme, salt and pepper and cook for about 20 minutes or until reduced and slightly thickened.
  9. Slice meatloaf and serve with sauce spooned over each slice.

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