Meatloaf Recipe Lipton Onion Soup (The Classic You Grew Up With)
This Meatloaf Recipe with Lipton Onion Soup Mix is a cozy, oven-baked, family-style dinner with juicy ground beef, a tender interior, and a caramelized ketchup glaze on top. It’s nostalgic, budget-friendly comfort food that’s easy to prep and perfect for leftovers.
Ingredients
- 2 pounds ground beef 80/20 or 85/15 – you want some fat for moisture
- 1 packet Lipton Onion Soup Mix 1.5 oz; or store-brand onion soup mix
- 2 large eggs lightly beaten
- 1 cup plain breadcrumbs Italian seasoned works too; reduce added salt if using
- 3/4 cup milk whole milk for juiciest texture; 2% works fine
- 1/2 cup ketchup for meatloaf mixture
- 1 tablespoon Worcestershire sauce
- 1 small onion finely minced or grated; optional but adds fresh flavor
- 2 cloves garlic minced, or use 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt reduce or skip if soup mix is very salty
- 1/3 cup ketchup for glaze
- 2 tablespoons brown sugar light or dark; for glaze
- 1 tablespoon Dijon mustard or yellow mustard for a more classic taste; for glaze
- 1 teaspoon apple cider vinegar optional; for glaze, adds tang
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a 9x5-inch loaf pan. For crisper edges and more browning, form the meatloaf free-form on a baking sheet. A loaf pan gives you a taller, softer loaf.
- In a large mixing bowl, combine the breadcrumbs and milk. Stir and let sit for 3–5 minutes until the mixture thickens into a soft mush. This helps keep the meatloaf moist and tender.1 cup plain breadcrumbs, 3/4 cup milk
- Stir the Lipton onion soup mix, 1/2 cup ketchup, Worcestershire sauce, minced onion, garlic, salt, and black pepper into the breadcrumb mixture. Mix well so the seasonings are evenly distributed.1 packet Lipton Onion Soup Mix, 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 small onion, 2 cloves garlic, 1/2 teaspoon black pepper, 1/2 teaspoon salt
- Add the ground beef and lightly beaten eggs to the bowl. Using your hands or a sturdy spatula, gently mix until just combined. Avoid overmixing to keep the meatloaf from becoming dense.2 pounds ground beef, 2 large eggs
- Transfer the meat mixture to your prepared pan or baking sheet. Shape it into a loaf about 8–9 inches long and 3–4 inches wide, smoothing the top slightly for even cooking.
- Place the meatloaf in the oven and bake for 35–40 minutes to give it a head start before glazing. If using a loaf pan, it may need a few extra minutes; begin checking at 35 minutes.
- While the meatloaf bakes, whisk together 1/3 cup ketchup, brown sugar, mustard, and apple cider vinegar (if using) in a small bowl. Adjust sweetness or tang to taste.1/3 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar
- After 35–40 minutes, remove the meatloaf from the oven. Spoon or brush the glaze over the top and sides. Return to the oven and bake for another 20–25 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove the meatloaf from the oven and let it rest for 10–15 minutes before slicing. This allows the juices to redistribute and helps the slices hold together.
- Slice the meatloaf into 3/4- to 1-inch thick slices and serve warm with mashed potatoes, roasted vegetables, green beans, or a simple green salad. Offer extra ketchup or glaze on the side if desired.
Notes
Storing: Cool completely, then store slices or the whole loaf in an airtight container in the refrigerator for 3–4 days.
Freezing (cooked): Slice, wrap each slice tightly in plastic wrap or foil, place in a freezer bag, and freeze for up to 3 months.
Freezing (uncooked): Shape the raw meat mixture into a loaf, wrap tightly in plastic wrap and then foil, and freeze for 2–3 months. Thaw overnight in the refrigerator before baking; you may need to add 5–10 minutes to the bake time.
Reheating: Reheat slices covered in a baking dish at 300°F for 15–20 minutes, or microwave gently on medium power with a damp paper towel over the slice.
Make-ahead: Mix and shape the meatloaf up to 24 hours in advance, cover, refrigerate, then bake as directed. Let rest before slicing to prevent crumbling.
Nutrition
Calories: 400kcal
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