Lipton Onion Soup Meatloaf Recipe


Let’s start by saying: this lipton onion soup meatloaf recipe has been a hit at every dinner and potluck it has graced. It’s simple, easy, and delicious.

But many people just don’t get excited about meatloaf. Many of our parents remember meatloaf the way they remember cooked-to-death Brussel’s sprouts.

Lipton onion soup meatloaf

Meatloaf’s less-than-enthusiastic response really came down to this: blandness and dryness. Beef, especially substantial quantities of beef, needs seasoning. Like the Brussel’s sprouts, it just needed some people to come along and say: switch a few things up (bake or fry the veggies instead of boiling boiling boiling!) Meatloaf needed moistness, and it needed flavor, and now it’s got it.

Slowly, meatloaf’s reputation has switched from “budget-friendly but tasteless and boring” to “deliciously hearty comfort food.” Using ketchup and dried onion soup mix, this Lipton onion soup meatloaf recipe is still true to the American classic, but it’s quick and practically foolproof. Below the recipe are some (close to a dozen, actually) tips and tricks.

An optional 3-ingredient glaze adds shine and even more flavor. Making your own breadcrumbs is easy (and if you’ve got stale bread on your hands, you should use it).

How to Make Lipton Onion Soup Meatloaf

Serve this meatloaf alongside some other classics; mashed potatoes and green beans or even Mac and cheese. And “goes really well with salad” is not a phrase most dishes inspire, but this meatloaf really is a lovely meal when balanced out with something fresh and green on the side.

Lipton Onion Soup Meatloaf Recipe

4 from 1113 votes
Recipe by Laura Ritterman Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time







Forget looking beyond this lipton onion soup meatloaf for dinner tonight. This recipe is special and with little prep needed you’ll be enjoying it in no time.


  • 2 pounds 2 of lean ground beef

  • 1 envelope 1 of dried onion soup mix

  • 2 beaten eggs

  • 3/4 cup 3/4 water

  • 1 1/2 cups 1 1/2 1 1/2 cups breadcrumbs, store-bought or homemade

  • Optional glaze:
  • 1/4 cup 1/4 ketchup

  • 1 tablespoon 1 red wine vinegar

  • 1 tablespoon 1 brown sugar

  • Mix, and brush evenly on top of the meatloaf before it goes into the oven.

  • Optional homemade breadcrumbs:
  • 3 cups 3 of stale bread, cut or torn into pieces

  • 2 tablespoons 2 of olive, canola or vegetable oil

  • 1/2 teaspoon 1/2 Italian seasoning

  • 1/4 teaspoon 1/4 garlic salt


  • Preheat the oven to 350 degrees Fahrenheit
  • Line a 13 x 9 baking pan with aluminum foil or parchment paper
  • In a large mixing bowl, whisk together eggs, ketchup, water, and onion soup mix
  • Add the ground beef and breadcrumbs, and mix thoroughly until just combined
  • Place mixture in the baking pan, pressing down lightly
  • Bake on the middle rack of the oven for 1 hour and 15 minutes or until the middle reaches at least 165 degrees Fahrenheit
  • Let it stand for 10-15 minutes before removing from the pan and serving
  • Toss the bread and other ingredients together, then bake in a 400-degree oven for about 10 minutes, or until the breadcrumbs are golden and dry. Crumble/crush the breadcrumbs to the desired consistency.


  • 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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Tips & Tricks

If you don’t have a loaf pan of the right size, you can make your own form with a few layers of heavy-duty aluminum foil.

This recipe can also be baked freestanding and will hold together if shaped into a loaf on a flat baking sheet, but it will run the risk of going dry. Reduce cooking time by 10-15 minutes, and then check for consistency, making sure that the center reaches 165 degrees Fahrenheit.

It also keeps and freezes extremely well. Let it cool to room temperature before wrapping in foil or plastic and freezing—sealed properly, it will be good for up to 6 months. It’s a good replacement for a frozen casserole for casserole-giving circumstances.

Cooked, it will keep for a few days in the fridge. Feel free to mix and shape the day before baking and refrigerate. Some people think meatloaf actually tastes better if it rests overnight in the fridge! Cover with plastic wrap, pressing down the plastic against the surface, and don’t leave it for more than a day.

Looking for ideas on what to serve with Meatloaf? Mashed potato is certainly one of my favorites.


This recipe calls for onion soup, but other dried soup mixes also work well—onion and mushroom is another favorite.

Crumbled buttery crackers can easily replace the breadcrumbs.

Other seasonings, like garlic powder or Italian seasoning, will add even more flavor.

Try adding a few tablespoons of ground Parmesan cheese.

Try swapping out the ketchup for a tomato-based sauce or tomato-based salsa.

Go 50/50 with ketchup and your favorite barbecue sauce.

Or heat it up! A few (or more) shakes of hot sauce, a 1/2 teaspoon (or more) of red pepper flakes, or maybe some diced jalapenos.

A handful of fresh parsley will add a nice flavor and touch of color to the meatloaf.

Finely chopped lightly sautéed onion is a great addition. Or try finely chopped cooked carrot, celery, or green bean.

It’s easy to make a leaner version using ground turkey. You can also use whole wheat breadcrumbs, or replace half with ground oats. Meat with a lower fat content will need the amount of liquid in the recipe increased a little to compensate.

A richer meatloaf can be made by adding pork or veal—lower the liquid a little to compensate for the extra fat.


As “basic” as meatloaf seems, there are so many variations you can make!

But don’t get overwhelmed. When experimenting, the basic rule is this: for 2 pounds of meat, use 1 1/2 to 2 cups of non-meat. (Which is to say, breadcrumbs, oats, cheese, etc). Using that rule of thumb, it’s a great way to incorporate all kinds of leftovers.

It’s also a classic—sitcom level, really—way for parents who want to sneak vegetables to picky eaters.

This the kind of recipe that practically begs to be used as leftovers. A sandwich made with a slice of leftover meatloaf is terrific. Other favorites include crumbling into pasta sauce, mixing into chili, adding to a casserole, or gently rolling into the easiest meatballs ever.

It’s so easy to make the most comforting of comfort foods. Moist and flavorful, this recipe will definitely win over the skeptics.



  1. Tom Bellamy

    Very tasty!

  2. Jennylyn Gross


  3. Jeanette Jackson

    Looks tasty

  4. Gal Colleen

    Love the idea of crackers vs breadcrumbs!

  5. Alex Stong

    Hubby loves it! Tried adding the onion soup mix to burgers too… so good!

  6. Gina Ferrell

    I love this recipe and looks delicious!


    I really like it.

  8. Monica McCarthy

    Yum! Gonna try it this week

  9. Jennylyn Gross

    sounds yummy

  10. I love this recipe!! 🙂

  11. Debbie Welchert

    Sounds and looks so yummy!

  12. Tom Bellamy

    Looks delicious!

  13. Not a meatloaf fan but this recipe would make me want to try it again as of the extra flavoring in this recipe.

  14. Debra Luecke

    This is by far the best recipe!

  15. Unfortunately, it would be better from scratch (without the Liptons’ chemicals & extra salt).

    • 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!!!

  16. Onyinye Elochukwu

    I believe this would be delicious

  17. Kelli Bryson

    looks absolutely delicious!

  18. Susan Ladd

    Looks Tasty

  19. Sue Brandes

    Sounds really good.

  20. Debbie Fedorak

    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.

  21. Michele Childress

    This recipe looks easy and flavorful!

  22. kathy pease

    This looks so amazing!

  23. Sandy Klocinski

    Very awesome! Onion soup mix is very versatile and can be used to flavor many recipes.

  24. Susan Marina Brown Lane

    All of the Lipton recipes are Great!

  25. Margaret Marshall

    Wow I will make this again husband said he could have this every day

  26. Claudia Myles

    Can you make this the day before & warm it up. Pls answer. Thank you.

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