This Lipton onion soup meatloaf is quick, easy and full of the savory goodness that you expect from a classic hearty onion soup. It is perfect for busy weeknights!
Easy Lipton Soup Mix Meatloaf Recipe
A great meatloaf is an absolute staple in any home cook’s arsenal. There are plenty of awesome meatloaf recipes out there, but this onion soup one really stands out. It’s so easy and quick to put together you’ll be wondering why you haven’t been doing it all along.
It’s very time-friendly to use the onion soup mix as all the flavor and seasoning you could want is right there in the mix.
This quick and easy meatloaf recipe has a few key ingredients for you to use. They’re all pantry and fridge staples that you probably already have in your home.
- A nice 80/20 mix of lean to non-lean beef is perfect. Plenty of flavor from the lean beef and enough fat to moisturize the meat and keep it tender.
- The Lipton Onion Soup Mix is the star of the show with this recipe. You can use another onion soup mix if you like, too.
- The breadcrumbs are there to bind your meatloaf. Regular breadcrumbs or panko are fine. The most important thing is that your breadcrumbs are unseasoned. Remember, we’re using the onion soup mix for seasoning.
- The milk is in here to help moisten the breadcrumbs and ensure a nice moist, juicy meatloaf. Beef broth or water will do the same job, but will change the flavor of your meatloaf slightly. We want a moist, tender meatloaf, so don’t skip out on using a liquid here.
- Eggs are also to help bind the meatloaf! The protein in eggs is a useful binding agent in many recipes.
- Ketchup. We use ketchup to make the glaze.
- Italian seasoning
How to Make Liptop Onion Soup Meatloaf
- The first thing you’ll want to do is preheat your oven to about 350 F, which is 175 C. Get a 9x5-inch loaf pan, or make yourself a free form loaf in a regular pan.
- In a large bowl mix together the ground beef, Lipton soup mix, breadcrumbs, milk , eggs, garlic, parsley and Italian seasoning. Mix just until combined. Transfer to a loaf pan.
Cooking & Serving
Bake your meatloaf! Placing it in the center of the middle rack of your oven, bake your meatloaf at around 350 F, for about an hour. Use a meat thermometer to check the internal temperature of your meatloaf. If the internal temperature reaches 160 F before the hour is up, it’s safe to remove your meatloaf from the oven. If ketchup topping is desired, spread the ketchup 10 minutes before the meatloaf is done and return to the oven to finish cooking.
Once you’ve removed the meatloaf from the oven, let it rest for about ten minutes. This allows all the juices to settle into the loaf, giving you a perfectly crispy, tasty meatloaf with plenty of moisture.
- To help prevent any overmixing, it’s a great idea to beat your eggs before adding them to the meatloaf mix.
- Avoid overmixing your meatloaf, as this can make it tough and dry it out. A simple, smooth consistency where all ingredients are first combined is enough to form a loaf.
- This recipe goes great with a simple and delicious ketchup glaze.
- Take a third of a cup of ketchup and add it to the top of your meatloaf after about 45 minutes of the cooking time. To do this, you’ll want to take your meatloaf out of the oven momentarily, evenly spreading your ketchup on the top. You can return your meatloaf to the oven for 10-15 minutes, or until it reaches an internal temperature of 160 F.
- Always let your meatloaf rest for ten minutes after you’ve removed it from the oven. Otherwise the juices will spill out onto your plate and let the meatloaf dry out.
- If you’ve chosen to add veggies to this recipe, you might want to consider sauteeing them first. Just a few minutes in some olive oil will soften your vegetables, making it easier for them to distribute evenly throughout the meatloaf mix. It will also ensure that they are fully cooked when your meatloaf is done.
- You can store your meatloaf in an airtight container for 3-5 days in the fridge.
- To reheat, splash a little beef broth into a dish, add your meatloaf (or meatloaf slices) to the dish, and heat in the oven at 250 F for 25-30 minutes, or until your meatloaf reaches an internal temperature of 165 F. Learn how to reheat meatloaf in four easy ways.
- Want to add even more flavor to this meatloaf recipe? A splash of Worcestershire sauce, four ounces of sliced mushrooms, or half a cup of diced pepper (preferably green) in the mix will add plenty of flavor to your recipe.
- If you want a nicely sticky-sweet glaze, adding two tablespoons of brown sugar to your mix is a great idea.
- You could, if you want, swap out your breadcrumbs for oatmeal. If you do this, be sure to increase your volume of eggs, using three large eggs, omitting the milk. The rest of the recipe will be just the same.
More Meatloaf Recipes
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