Meatloaf Recipe Lipton Onion Soup

Meatloaf Recipe Lipton Onion Soup is a classic comfort food that has graced dinner tables for generations. This Lipton Onion Soup Meatloaf recipe elevates the traditional dish with the savory, caramelized onion flavor of Lipton’s soup mix. It’s simple, flavorful, and perfect for busy weeknights or family gatherings. This Lipton Onion Soup Meatloaf recipe combines ground beef, breadcrumbs, eggs, and the iconic onion soup mix to create a juicy, flavorful loaf. Topped with a tangy glaze, it’s a crowd-pleaser that pairs beautifully with mashed potatoes and green beans.

Meatloaf Recipe Lipton Onion Soup Servings

Serves 6 people.

Estimated Cost

Approximately $15 USD.

Prep Time

15 minutes.

Cook Time

1 hour 10 minutes.

Course

Main course.

Cuisine

American.

Equipment

• Large mixing bowl
• Loaf pan (9″x5″)
• Measuring cups and spoons
• Oven
• Meat thermometer

Ingredients

Meatloaf:

• 2 lbs ground beef (90% lean)
• 1 packet Lipton Onion Soup Mix
• 2 eggs
• 3/4 cup breadcrumbs (plain or panko)
• 3/4 cup water or milk
• 1/3 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground black pepper

Glaze:

• 1/2 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder

Instructions

Meatloaf Preparation:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a small bowl, mix breadcrumbs with water or milk and let sit for 5 minutes to hydrate.
3. In a large mixing bowl, combine ground beef, hydrated breadcrumbs, eggs, Lipton Onion Soup Mix, ketchup, Worcestershire sauce, and black pepper. Mix gently with your hands until just combined—avoid overmixing to keep the meatloaf tender.
4. Press the mixture evenly into the prepared loaf pan.

Glaze:

5. In a small bowl, whisk together ketchup, brown sugar, and garlic powder. Set aside.

Baking:

6. Brush half of the glaze over the top of the meatloaf. Bake uncovered for 45 minutes.
7. Remove from the oven and brush the remaining glaze on top. Bake for an additional 15 minutes or until a meat thermometer reads an internal temperature of 160°F (71°C).

Resting:

8. Let the meatloaf rest in the pan for 10 minutes before slicing to allow juices to redistribute.

Calories

Approximately 355 kcal per serving.

Recipe Notes

• Hydrate Breadcrumbs: This step ensures a moist meatloaf by preventing dry crumbs from absorbing too much moisture during baking.
• Avoid Overmixing: Mixing too much can lead to a dense texture.
• Use a Meat Thermometer: Ensures perfectly cooked meatloaf without overcooking.
• Resting Time: Essential for keeping slices intact and flavorful.
• Customizable: Add fresh herbs like parsley or experiment with different proteins like turkey