Lipton Onion Soup Meatloaf Recipe

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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).

Serve this meatloaf alongside some other classics; mashed potatoes and green beans? 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.

How to Make Lipton Onion Soup Meatloaf

Lipton Onion Soup Meatloaf Recipe

4 from 16 votes
Recipe by Laura Ritterman Course: MainCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

16

minutes
Cooking time

1

hour 

15

minutes
Calories

310

kcal

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.

Ingredients

  • 2 pounds of lean ground beef

  • 1 envelope of dried onion soup mix

  • 2 beaten eggs

  • 3/4 cup water

  • 1 1/2 cups 1 1/2 cups breadcrumbs, store-bought or homemade (see recipe below) ketchup

  • Optional glaze:
  • 1/4 cup ketchup

  • 1 tablespoon red wine vinegar

  • 1 tablespoon brown sugar

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

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

  • 2 tablespoons of olive, canola or vegetable oil

  • 1/2 teaspoon Italian seasoning

  • 1/4 teaspoon garlic salt

Directions

  • 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 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.

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Tips & Tricks

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.

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.

Variations

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.

Conclusion

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.

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