✔ Updated · fixed breadcrumb amount + 160°F doneness
My Lipton onion soup meatloaf is the easy, old-school kind: ground beef seasoned with a packet of dry onion soup mix, bound with eggs and soaked breadcrumbs, and finished with a sweet-tangy ketchup glaze.
At a glance
The one tip that matters: Bake by temperature, not the clock: take the meatloaf out when the center reads 160°F (71°C), then rest it 10 minutes.
The soup mix brings onion, salt and savory beef-style seasoning in one step, so there's nothing to chop. It bakes as a free-form loaf, which gives more browned, glazed edges than a loaf pan, and it's done when the center reaches 160°F (71°C). Leftovers make some of the best meatloaf sandwiches.
Why You'll Love This Meatloaf
- Six pantry ingredients plus a quick ketchup glaze, with no chopping.
- Moist and tender thanks to breadcrumbs soaked in the egg and water mixture.
- Great for meal prep: it slices neatly, reheats well and freezes for up to 3 months.
Why Onion Soup Mix Works in Meatloaf
A packet of dry onion soup mix is a shortcut seasoning blend: dried onion, salt, beef-style bouillon and spices. Mixed into ground beef, it gives the meatloaf a savory, oniony flavor without chopping or sautéing anything.
The other key is the breadcrumbs. Soaking them in the egg, water and ketchup mixture before the beef goes in creates a panade that holds moisture inside the loaf, so it stays juicy even when cooked to a safe 160°F. For a different take, compare it with our Cracker Barrel-style meatloaf and McCormick meatloaf.
The 3 Secrets From Our Video
Our step-by-step video shows exactly how to make this meatloaf. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Soak the breadcrumbs first. Let them sit in the egg and water mix so they hold moisture inside the loaf.
- Mix with a light hand, and don't pack it. Overworking and pressing the meat makes a dense, dry loaf.
- Use a thermometer, not the clock. Take it out at 160°F (71°C) in the center, then rest it 10 to 15 minutes before slicing.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use 85% lean beef. Very lean beef (93% or leaner) makes a drier loaf. If you use it, add an extra 2 tablespoons of water or ketchup.
- Don't add extra salt. One envelope of onion soup mix is already well seasoned. Taste a small cooked patty if you're unsure.
- Shape it free-form. A loaf baked in a lined 13×9 dish gets browned, glazed sides and doesn't sit in its own fat. If you use a 9×5 loaf pan, add 10 to 15 minutes and pour off the fat before slicing.
- Glaze late. Adding the glaze in the last 15 to 20 minutes lets it turn glossy and sticky without burning. That sticky corner piece is the one everyone in my house wants.
- Rest before slicing. Ten minutes lets the juices settle so the slices hold together instead of crumbling. Max hovers by the cutting board for the first slice, but I make him wait!
Lipton Onion Soup Meatloaf
8
servings15
minutes1
hour5
minutes360
kcal1
hour30
minutesA classic onion soup meatloaf: ground beef mixed with a packet of dry onion soup mix, eggs, water, ketchup and soaked breadcrumbs, shaped into a free-form loaf, glazed with sweet-tangy ketchup and baked at 350°F until the center reaches 160°F.
Ingredients
- For the Meatloaf
2 large eggs
3/4 cup water
1/3 cup ketchup
1 oz dry onion soup mix (1 envelope, such as Lipton Recipe Secrets Onion)
3/4 cup plain dry breadcrumbs
2 pounds ground beef, 85% lean
- For the Glaze
1/4 cup ketchup
1 tablespoon light brown sugar
1 tablespoon red wine vinegar or cider vinegar
1 teaspoon Worcestershire sauce
Directions
- Mix and Shape
- Heat the oven to 350°F (175°C). Line a 13×9-inch baking dish or rimmed baking sheet with foil or parchment paper.
- In a large bowl, whisk the eggs, water, ketchup and onion soup mix together. Stir in the breadcrumbs and let them soak for 5 minutes.
- Add the ground beef and mix gently with your hands, just until evenly combined. Don’t overwork or squeeze the meat.
- Turn the mixture into the pan and shape it into a loaf about 9 inches long and 5 inches wide, without packing it down.
- Glaze and Bake
- Bake for 45 minutes. Meanwhile, stir the glaze ingredients together in a small bowl.
- Spread the glaze over the top and sides of the meatloaf and bake for 15 to 20 minutes more, until an instant-read thermometer in the center reads 160°F (71°C).
- Let the meatloaf rest for 10 minutes, then slice it about 3/4 inch thick and serve.
Notes
- Don’t overmix the meatloaf or try to press down too much when you fill the pan; this will result in an overly-dense, tough meatloaf.
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Variations
- Other soup mixes: onion-mushroom or beefy onion soup mix work the same way, one envelope for 2 pounds of beef.
- Swap the breadcrumbs: use 3/4 cup of crushed buttery crackers or 2/3 cup of quick oats.
- Meatloaf mix: use 1 pound of ground beef with 1 pound of ground pork for a richer loaf. Ground pork is also done at 160°F.
- Turkey: use ground turkey and cook it to 165°F (74°C). Add 2 tablespoons of extra water, since turkey is leaner.
- Barbecue glaze: mix the ketchup half-and-half with barbecue sauce, or add a few shakes of hot sauce.
- Extra flavor: add 2 tablespoons of grated Parmesan, a handful of chopped parsley or 1/2 cup of finely chopped sautéed onion and bell pepper.
What to Serve With Onion Soup Meatloaf
Mashed potatoes and green beans are the classic pairing, with mac and cheese, roasted carrots, corn or a crisp green salad close behind. Spoon any pan juices or a simple brown gravy over the slices. Find more ideas in our guide to meatloaf side dishes.
Storing and Reheating Leftovers
- Fridge: cool the meatloaf, then refrigerate it in an airtight container within 2 hours of baking. It keeps for 3 to 4 days.
- Oven: put slices in a baking dish with a splash of broth or water, cover with foil and heat at 350°F for 15 to 20 minutes, or about 30 minutes for a larger piece.
- Microwave: cover the slices and heat on medium power in 1-minute bursts.
- Food safety: reheat leftovers until they reach 165°F (74°C) in the center.
- Sandwiches: cold or warmed slices on toasted bread with ketchup or mustard make an easy lunch.
Frequently Asked Questions
How much onion soup mix do I use for 2 pounds of meatloaf?
Use one 1-ounce envelope of dry onion soup mix for 2 pounds of ground beef. For a 1-pound meatloaf, halve everything: use about 2 tablespoons of the mix, 1 egg, 6 tablespoons of water and a scant 1/2 cup of breadcrumbs, and start checking the temperature after about 40 minutes.
What temperature should meatloaf be when done?
A beef meatloaf is done when an instant-read thermometer in the center reads 160°F (71°C). At 350°F, a 2-pound free-form loaf usually takes 60 to 65 minutes, but ovens and loaf shapes vary, so check the temperature rather than relying on time alone.
Should I cover meatloaf when baking?
There's no need to cover a free-form meatloaf. Baking it uncovered browns the outside and lets the glaze set. If the top darkens too quickly before the center reaches 160°F, lay a loose sheet of foil over it for the rest of the baking time.
Can I make onion soup meatloaf ahead of time?
Yes. Mix and shape the loaf, cover it tightly and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time because it goes into the oven cold. Leftover cooked meatloaf keeps for 3 to 4 days in the fridge.
Can I freeze meatloaf?
Yes. Cool the cooked meatloaf, wrap whole loaves or slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat until it reaches 165°F in the center.
Very tasty!
yummy
Looks tasty
Looks yummy
Love the idea of crackers vs breadcrumbs!
Hubby loves it! Tried adding the onion soup mix to burgers too… so good!
I love this recipe and looks delicious!
I really like it.
Looks Great!
Yum! Gonna try it this week
sounds yummy
I love this recipe!! 🙂
Sounds and looks so yummy!
Looks delicious!
Not a meatloaf fan but this recipe would make me want to try it again as of the extra flavoring in this recipe.
This is by far the best recipe!
I believe this would be delicious
looks absolutely delicious!
Looks Tasty
Sounds really good.
I really find this recipe very tasty.
I also put my meatloaf into a bundt pan as it gives it a different look and also is easy to slice.
This recipe looks easy and flavorful!
This looks so amazing!
Very awesome! Onion soup mix is very versatile and can be used to flavor many recipes.
All of the Lipton recipes are Great!
Wow I will make this again husband said he could have this every day
Can you make this the day before & warm it up. Pls answer. Thank you.
Just put it in the oven looks great thanks!! Ps…. Ppl if you think there’s to much salt and what ever else bla bla blah don’t cook it or est it we will!!!