Horseradish Meatloaf with Sour Cream-Horseradish Sauce
Horseradish Meatloaf is perfect to make on the weekend and enjoy during the week, and I’ve updated the recipe to be low in carbs!
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I think Horseradish Meatloaf with Sour Cream-Horseradish Sauce is really something special in the meatloaf world, with added flavor from caramelized onions, garlic, horseradish, Worcestershire sauce, and a touch of sour cream mixed into the meat before it’s cooked, and a tasty sauce of sour cream, mayo, and horseradish. And if you use my newly-preferred Flaxseed Meal to find the meatloaf together, this tasty meatloaf is low-carb and gluten-free!
But this is not quick and easy meatloaf. This is meatloaf to make on Sunday afternoon when you have time to gently caramelize the onions, mix the ingredients together, mix the sauce, and then enjoy leftover meatloaf for lunch all week. And if you’re a horseradish fan like I am, I hope you’ll think it’s worth the extra work for a meatloaf recipe that is so, so delicious!
What ingredients do you need for this recipe?
- onions
- olive oil
- Minced Garlic (affiliate link)
- Dried Thyme (affiliate link)
- eggs
- sour cream
- cream-style Prepared Horseradish (affiliate link)
- Worcestershire sauce or Gluten-Free Worcestershire Sauce (affiliate link)
- ground beef
- Flaxseed Meal (affiliate link)
- salt and fresh ground black pepper
- mayo
How did I make Horseradish Meatloaf lower in carbs?
I originally made this tasty meatloaf with a small amount of breadcrumbs, so it wasn’t gluten-free and did have a few carbs. But through the years I’ve started to love Flaxseed Meal (affiliate link) as a binder in meatloaf and meatballs, and the flax seeds have so much fiber that the net carbs are really low. I’ve switched out my recipe to be low-carb, but you can take your choice on using flaxseed meal for lower-carb and gluten-free meatloaf, or make the original version with the same amount of breadcrumbs if you prefer.
Want an Easier Meatloaf Recipe?
If you’re not up for this much work for meatloaf, you may want to make what my sister Pam dubbed Kalyn’s Best Meatloaf, a version I made for years with canned mushroom soup and onion soup mix. That was good meatloaf too, back in the day when I used to cook with those kinds of ingredients, but if you have more time, my dad gave the Horseradish Meatloaf two thumbs up!
How to make Horseradish Meatloaf with Sour Cream-Horseradish Sauce:
(Scroll down for complete recipe with nutritional information.)
- Dice two medium onions into fairly small pieces, then heat olive oil and start to cook the onions. Let onions cook at low heat stirring every few minutes until onions are nicely browned and caramelized, about 30 minutes.
- Don’t rush the browning step and be sure onions don’t burn or they will be bitter.
- After onions cook for 15 minutes, start preheating oven to 375F/190C.
- Add minced garlic and dried thyme to the onions and cook about 2 minutes more.
- Mix together eggs, sour cream, Prepared Horseradish (affiliate link), and Worcestershire sauce.
- Put ground beef into a bowl and let it come to room temperature. When onions are done, add Flaxseed Meal (affiliate link) and onion-garlic mixture to the meat and season with salt and fresh ground black pepper.
- Add egg/sour cream/horseradish/Worcestershire sauce mixture to meat.
- Use your hands to gently combine until all the ingredients are well-mixed.
- I bought this broiler pan at a thrift store years ago, and love to use it to cook meatloaf. The slits let the fat drip down into the lower pan, so the meatloaf gets nice and crispy on the outside.
- Form the meat mixture into a loaf and place on top of the broiler pan (or roasting pan of your choice.) I like to make criss-cross slits on top of the meatloaf, but it’s completely optional!
- Bake meatloaf at 375F/190C for about 75 minutes, or until meat reaches 160F/55C on an Instant Read Meat Thermometer (affiliate link).
- Let meatloaf cool for 10-15 minutes before cutting; then serve with Sour Cream-Horseradish Sauce if desired.
Make It a Low-Carb Meal:
Horseradish Meatloaf with Caramelized Onions and Sour Cream Horseradish Sauce would be great with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Twice Baked Cauliflower and Kale and Red Cabbage Slaw for a low-carb meal.
More Tasty Meatloaf or Meatballs:
- Beef and Sausage Meatloaf
- Beef and Sausage Meatballs with Tomato Sauce
- Baked Swedish Meatballs
- Bacon Cheeseburger Meatballs
- Ground Beef Gyro Meatball Lettuce Wrap
Horseradish Meatloaf with Sour Cream-Horseradish Sauce
Make this Horseradish Meatloaf with Sour Cream-Horseradish Sauce on the weekend and enjoy leftovers during the week!
Ingredients
Ingredients
- 2 medium onions, diced into small pieces
- 1 T tsp. olive oil (more or less, depending on your pan)
- 1 T finely minced garlic
- 1 tsp. dried thyme
- 2 eggs, beaten
- 1/4 cup sour cream
- 3 T cream-style horseradish (not horseradish sauce)
- 1 T Worcestershire sauce
- 2 lbs. ground beef
- 1/2 cup Flaxseed Meal (see notes)
- salt and fresh ground black pepper to taste
Sauce Ingredients
- 1/4 cup sour cream
- 2 T mayo
- 2 T cream-style horseradish
Instructions
- Dice two medium onions into fairly small pieces, then heat olive oil in a large heavy pan and start to cook the onions over low heat.
- Let onions cook at low heat stirring every few minutes until onions are nicely browned and caramelized, about 30 minutes.
- Don’t rush this step and be sure onions don’t burn or they will be bitter.
- After onions cook for 15 minutes, start preheating oven to 375F/190C.
- Add minced garlic and dried thyme to the onions and cook about 2 minutes more.
- Mix together eggs, sour cream, horseradish, and Worcestershire sauce.
- Put ground beef into a bowl and let it come to room temperature.
- When onions are done, add Flaxseed Meal (affiliate link) and onion-garlic mixture to the meat and season with salt and fresh ground black pepper.
- Add egg/sour cream/horseradish/Worcestershire sauce mixture to meat. (Adding this on top of the onions will help cool them.)
- Use your hands to gently combine until all the ingredients are well-mixed.
- Form the meat mixture into a loaf and place on top of the broiler pan (or roasting pan of your choice.)
- I like to make criss-cross slits on top of the meatloaf, but it's completely optional!
- Bake meatloaf at 375F/190C for about 75 minutes, or until meat reaches 55-160F on an Instant Read Meat Thermometer (affiliate link).
- Let meatloaf cool for 10-15 minutes before cutting; then serve with Sour Cream-Horseradish Sauce if desired.
Notes
I loved this with Flaxseed Meal (affiliate link) for a low-carb version, but make it with breadcrumbs if you prefer.
Recipe adapted by Kalyn from notes copied years ago from a friend’s cookbook, but unfortunately the notes didn’t include the name of the book.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 475Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 168mgSodium: 252mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 34g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When made with Flaxseed Meal (affiliate link), this Horseradish Meatloaf is a low-carb and low-glycemic recipe, suitable for low-carb eating plans. If it’s made with ground beef with 10% fat or less, the meatloaf is great for phase 2 or 3 of the original South Beach Diet.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2010. It was last updated with more information in 2021.
55 Comments on “Horseradish Meatloaf with Sour Cream-Horseradish Sauce”
Rasquachi, so glad you liked it, and thanks for passing on that info that it worked okay without the breadcrumbs too. Good to know!
I made this last night! I modified for Phase One by omitting the breadcrumbs… they were not missed. This is FANTASTIC. My husband (who, damn him, does NOT have to follow SB) raved on and on, which means I will have to make a double batch next time, since I'm not likely to have enough leftovers to last me very long! Thanks, Kalyn. A real winner!
Sarah, glad you liked it!
I was so excited to make this! It was delish! Even my picky two year old goobled down ever bite he was given!
I even posted your recipe in the blog I just started! Off to look at more recipes, yum!
http://funsizesarah.blogspot.com/2010/11/horseradish-meatloaf-with-caramelized.html
Nuts About Food, glad it still worked out!
I made this and posted about (just so you know, I linked you) and it was great. Unfortunately I had to make some last minute adjustments to the ingredients, because I ran out. But it was a hit.
Ananda, thanks. Glad to hear you're liking it.
first time, loving very bit and meat loaf is super delicious!
Nuts About Food, glad you're liking the things I've been cooking lately.
I love horse radish and Worcestershire sauce and in this season I keep finding myself looking up and making meatloaf. So this is the recipe for me. It really sounds delicious. Your latest Thai meatball recipe also caught my eye. Off to check it out.
Thanks.
Wow, I love hearing that! So glad people are liking this.
This was by far the BEST meatloaf I have ever eaten. Thank you for this recipe.
This meatloaf sounds amazing! Thanks for sharing/
Ssomerville, so glad you enjoyed it.
Made this last night for dinner. It was fantastic! Thanks so much for sharing the recipe!
Rabbittrick, the sour cream and other things in this do keep it really moist.
This is one gorgeous loaf. I'd only ever made meatloaf once (since i spend more time making meatballs), but this is something i definitely would love to try. My previous recipe called for dousing the meatloaf (in a bread pan) twice with beef stock, for it to retain its juiciness. The horseradish and sour cream combo for juiciness sounds even more tempting!
Lia, glad you liked the idea, thanks!
Kalyn,
Talk about perfect timing! I had planned on my regular meatloaf last night, but this sure beats it. Super idea about the broiler pan. Can't wait to have the leftovers tonight.
Keep up with the great recipes…thanks!
Arica, if you can have dairy, I'd use plain Greek yogurt instead of sour cream. If you can't add anything that's dairy, I might just add 1-2 T of olive oil or even mayo. Not thinking of anything else right now that would keep the moistness that the sour cream adds.