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Meatloaf Recipe Lipton Onion Soup

Meatloaf Recipe Lipton Onion Soup

A cozy, old-fashioned meatloaf that uses Lipton onion soup mix for foolproof seasoning, topped with a sweet-tangy ketchup glaze. Simple to mix, shape, and bake—perfect for busy weeknights or nostalgic Sunday dinners.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 1 1/2 pounds ground beef 80/20 or 85/15
  • 1 packet Lipton onion soup mix 1.9 oz; or similar onion soup mix
  • 3/4 cup plain dry breadcrumbs regular or Italian-style
  • 2 large eggs
  • 1/2 cup milk whole or 2%
  • 1/4 cup ketchup for meatloaf mixture
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 cup ketchup for glaze
  • 2 tablespoons brown sugar light or dark, for glaze
  • 1 tablespoon mustard yellow or Dijon, for glaze
  • 1/2 cup onion finely diced, optional
  • 1/2 cup green bell pepper or celery finely diced, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.
  • In a large mixing bowl, whisk together the eggs, milk, 1/4 cup ketchup, and Worcestershire sauce until smooth.
    2 large eggs, 1/2 cup milk, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce
  • Stir in the Lipton onion soup mix, garlic powder, black pepper, and breadcrumbs until evenly combined. The mixture will be thick and slightly soggy.
    1 packet Lipton onion soup mix, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 3/4 cup plain dry breadcrumbs
  • Add the ground beef to the bowl. Using clean hands or a stiff spatula, gently mix until just combined, being careful not to overwork the meat.
    1 1/2 pounds ground beef
  • If using, fold in the finely diced onion and green bell pepper or celery until evenly distributed.
    1/2 cup onion, 1/2 cup green bell pepper or celery
  • Transfer the meat mixture to the prepared baking sheet or loaf pan. Shape into a loaf about 8–9 inches long and 4 inches wide with slightly rounded edges and a flat top.
  • In a small bowl, stir together 1/2 cup ketchup, brown sugar, and mustard until smooth. Adjust sweetness or tang to taste.
    1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon mustard
  • Spread about half of the glaze evenly over the top of the meatloaf. Bake for 45 minutes.
  • Remove the meatloaf from the oven and spread the remaining glaze over the top. Return to the oven and bake for 15–25 more minutes, or until the internal temperature reaches 160°F (71°C) in the center.
  • Let the meatloaf rest for 10–15 minutes before slicing into thick pieces. Serve hot with your favorite sides such as mashed potatoes, green beans, or a simple salad.

Notes

For leaner ground beef (90% or leaner), add an extra 2 tablespoons milk and 1 tablespoon olive oil to keep the meatloaf moist. Baking free-form on a sheet pan allows some fat to render off and creates crisp edges, while a loaf pan holds more moisture. Letting the meatloaf rest before slicing helps it stay juicy and hold together. Leftovers are excellent pan-fried and served as meatloaf sandwiches.

Nutrition

Calories: 420kcal
Keyword Comfort Food, Easy Dinner Recipe, Ground Beef, lipton onion soup mix, meatloaf
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