Lipton Onion Soup Meatloaf Recipe (Includes Video) (2024)

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. This is a dish that promises to deliver taste, satisfaction and smiles around your family dinner table.

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

Why Meatloaf is regaining popularity

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 I have also included some 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.

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine all ingredients thoroughly.
3. Shape into a loaf in a baking pan or loaf pan.
4. Bake for 1 hour or until done.
5. Let stand for 10 minutes before slicing.

Remember, no two ovens are alike so keep an eye on your meatloaf to ensure it doesn’t overcook. Aim for an internal temperature of 160°F (71°C) for perfect results.

Lipton Onion Soup Meatloaf Recipe

4 from 1124 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 2 of lean ground beef

• 1 1 packetof Lipton dry 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

• Worcestershire sauce

• 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

Directions

• Preheat the oven to 350 degrees Fahrenheit
• Line a 13 x 9 baking dis 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 bread crumbs, 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.

Notes

• 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 circ*mstances.

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.

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.

How to serveLipton Onion Soup MixMeatloaf

This hearty meatloaf pairs well with many side dishes. Mashed potatoes and green beans are traditional favorites, but feel free to get creative with your sides according to your family’s preferences.

As for presentation, consider placing the meatloaf on a platter surrounded by colorful veggies or serve individual slices on plates drizzled with gravy or extra ketchup.

What is thesecretto moist meatloaf?

The secret to a moist meatloaf involves a combination of factors:

Use High-Fat Meat: Lean meat can result in a dry meatloaf. Try using a mix of ground beef, pork, and veal, which is often labeled as “meatloaf mix” at the grocery store.

Add Moisture-Holding Ingredients: Ingredients like finely chopped vegetables (onions, bell peppers, or celery) or breadcrumbs soaked in milk (also known as a panade) can help keep your meatloaf moist.

Avoid Overmixing: Overmixing can lead to a dense and tough meatloaf. Combine your ingredients until just mixed.

Don’t Overcook: Use a meat thermometer to ensure you don’t overcook your meatloaf. It should register at 160°F (71°C) when it’s done.

What to do with the leftovers

You can make meatloafsandwicheswith your leftovers. Make sure to keep the meatloaf in an airtight container and store in the refrigerator. Alternatively, you can leave your leftovers in the freezer for up to 3 months.

How to Reheat Lipton Meatloaf Recipe

1. Oven Method:
   • Preheat your oven to 350°F (175°C).
   • Place the leftover meatloaf in an oven-safe dish.
   • Add a little beef broth or water to the dish to provide some additional moisture.
   • Cover the dish with aluminum foil to prevent it from drying out.
   • Heat for 25-30 minutes, or until the meatloaf is heated through.
2. Microwave Method:
   • Slice the meatloaf and place the slices on a microwave-safe plate.
   • Cover with a microwave-safe lid or wrap in microwave-safe plastic wrap to retain moisture.
   • Heat on medium power for 1-2 minutes, or until heated through. Check the temperature frequently to avoid overcooking.

Remember, reheating times can vary depending on the thickness of the slices and the power of your microwave or oven. Always ensure that leftovers are heated to an internal temperature of at least 165°F (74°C) to ensure food safety.

See Also: Copycat Cracker Barrel Meatloaf

Do you bake a meatloaf covered or uncovered?

In general, meatloaf is initially baked covered to retain its moisture, then uncovered towards the end of the baking process to allow the top to become nicely browned and a bit crispy.

Specifically, you can bake your meatloaf covered for the first 30 minutes to an hour, then remove the cover and continue baking for another 30 minutes or until it reaches an internal temperature of 160°F (71°C). This method results in a meatloaf that is moist on the inside and slightly crisp on the outside.

Conclusion

The Lipton Onion Soup Meatloaf recipe is more than just a dish; it’s a ticket to fond family memories and hearty meals shared together. It’s simple yet satisfying, making it a perfect fit for any family-focused home chef.

We encourage you to try this delightful recipe and share it with your loved ones. If you’re feeling adventurous, feel free to add your own twist!

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

Related

28 Comments

1. 

   Tom Bellamy

   July 22, 2020 at 10:06 pm ·Reply

   Very tasty!

2. 

   Jennylyn Gross

   July 24, 2020 at 1:31 am ·Reply

   yummy

3. 

   Jeanette Jackson

   July 24, 2020 at 9:35 pm ·Reply

   Looks tasty

   • 

     Janet Price

     July 25, 2020 at 4:39 am ·Reply

     Looks yummy

4. 

   Gal Colleen

   July 25, 2020 at 11:25 am ·Reply

   Love the idea of crackers vs breadcrumbs!

5. 

   Alex Stong

   August 5, 2020 at 7:30 pm ·Reply

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

6. 

   Gina Ferrell

   August 5, 2020 at 7:35 pm ·Reply

   I love this recipe and looks delicious!

7. 

   RICHARD SKUSE

   August 5, 2020 at 7:45 pm ·Reply

   I really like it.

   • 

     Megan Wilson

     August 5, 2020 at 8:53 pm ·Reply

     Looks Great!

8. 

   Monica McCarthy

   August 5, 2020 at 8:31 pm ·Reply

   Yum! Gonna try it this week

9. 

   Jennylyn Gross

   August 5, 2020 at 11:42 pm ·Reply

   sounds yummy

10. 

    Samantha

    August 6, 2020 at 9:25 pm ·Reply

    I love this recipe!! 🙂

11. 

    Debbie Welchert

    August 7, 2020 at 2:29 pm ·Reply

    Sounds and looks so yummy!

12. 

    Tom Bellamy

    August 7, 2020 at 3:22 pm ·Reply

    Looks delicious!

13. 

    C.O.

    August 7, 2020 at 7:08 pm ·Reply

    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

    August 7, 2020 at 7:25 pm ·Reply

    This is by far the best recipe!

15. 

    Onyinye Elochukwu

    August 7, 2020 at 8:38 pm ·Reply

    I believe this would be delicious

16. 

    Kelli Bryson

    August 7, 2020 at 9:17 pm ·Reply

    looks absolutely delicious!

17. 

    Susan Ladd

    August 7, 2020 at 9:30 pm ·Reply

    Looks Tasty

18. 

    Sue Brandes

    August 8, 2020 at 10:41 am ·Reply

    Sounds really good.

19. 

    Debbie Fedorak

    August 8, 2020 at 12:22 pm ·Reply

    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.

20. 

    Michele Childress

    August 9, 2020 at 8:41 pm ·Reply

    This recipe looks easy and flavorful!

21. 

    kathy pease

    August 15, 2020 at 7:55 pm ·Reply

    This looks so amazing!

22. 

    Sandy Klocinski

    August 15, 2020 at 8:15 pm ·Reply

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

23. 

    Susan Marina Brown Lane

    August 16, 2020 at 5:40 am ·Reply

    All of the Lipton recipes are Great!

24. 

    Margaret Marshall

    September 26, 2021 at 12:34 am ·Reply

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

25. 

    Claudia Myles

    November 15, 2021 at 3:32 am ·Reply

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

26. 

    Jen

    January 5, 2022 at 9:17 pm ·Reply

    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!!!