This Lipton onion soup meatloaf takes a classic meatloaf recipe and incorporates Lipton onion soup mix, which contributes this incredibly savory, caramelized onion flavor to the juicy, glazed meatloaf. You’re going to love it.
Meatloaf is one of those good old-fashioned classics that every chef has to have their own spin on. I have a few, but this is one of my favorites because it comes out juicy and flavorful every time. The real kicker is adding Lipton onion soup mix to the seasoning. It brings this extra savory punch of flavor reminiscent of delicious caramelized onions. Next to the fresh parsley and the slight sweetness of the ketchup, and then that sweet and tangy glaze on top, it’s outstanding!
Why You’ll Love This Meatloaf Recipe
- Flavor. Aside from all of the delicious fixings one usually finds in meatloaf, this one is unique in its use of Lipton Onion Soup Mix, which adds a robust caramelized onion flavor.
- Moist. This meaty main is wonderfully moist. Each bite delivers an explosion of juicy, savory flavor.
- Easy. It’s perfect for busy days with only 15 minutes of prep time and a few simple steps.
- Customizable. Meatloaf is great for experimentation. Use different herbs and seasonings and/or even a different protein. I fold some crumbled feta cheese into mine.
Ingredients For Lipton Onion Soup Meatloaf
- Breadcrumbs: I use unseasoned breadcrumbs, but you could try seasoned ones instead.
- Whole milk: 2% or low fat would also work, as would a plant-based milk product.
- Ground beef: I like using 80/20 beef. You could use ground chicken or turkey here instead if you’d like.
- Red onion: I used red onion here, but yellow onion would work just as well. You could also saute your onion in a bit of olive oil before adding it to the meatloaf.
- Garlic minced: Or use garlic powder instead.
- Condiments: Ketchup, Dijon mustard, and Worcestershire sauce.
- Seasoning: – Salt, ground black pepper, dried oregano, and Lipton Onion Soup Mix.
- Fresh parsley
- For the glaze: Ketchup, brown sugar, garlic powder, onion powder, and Worcestershire sauce.
How to Make Lipton Onion Soup Meatloaf
- Prep. Preheat the oven to 350°F and grease a loaf pan with butter.
- Hydrate the breadcrumbs. Mix the breadcrumbs with the whole milk and let this mixture sit for 5 minutes.
- Put it all together. Mix together the ground beef, the hydrated bread crumbs, and the remaining ingredients for the meatloaf (exclude the ingredients for the glaze).
- Prepare the glaze. Whisk together the ingredients for the glaze.
- Assemble. Press the meatloaf mixture into the loaf pan and brush half of the glaze over the top.
- Bake. Bake for 45 minutes, brush the remaining glaze over the top, and bake for an additional 15 minutes.
- Rest. Allow the meatloaf to rest for a few minutes before slicing.
Recipe Tips And Variations
- Hydrate the breadcrumbs. Don’t skip this step. Incorporating dry breadcrumbs into the meatloaf often ends in the breadcrumbs absorbing too much moisture, ending you with a less-then juicy finished product.
- Don’t over-mix. When mixing together all of the ingredients for the meatloaf itself, it is important not to over-mix as this can end you with a dough, dense meatloaf. Mix with your hands, gently, just until everything is incorporated.
- Use a meat thermometer. This meatloaf should be done after about 60 minutes total in the oven. That being said, ovens can be unpredictable and some cook hotter or colder. So, for safety’s sake, use a meat thermometer to check the internal temperature of the meatloaf to make sure it’s done. It should read 160°F.
- Let it rest. Before slicing into the meatloaf, you want to let it rest for 5-10 minutes. This gives all of the juices a chance to redistribute throughout, spreading flavor and moisture to every bite.
This easy meatloaf loves the company of a side dish or two. Serve it with crispy Air Fryer Roasted Broccoli and Garlic Rosemary Mashed Potatoes or a nice salad, like my Roasted Butternut Squash Salad, and a hunk of this Slow Cooker Bread With Basil Pesto. I also enjoy it with Roasted Cauliflower Steaks or this old favorite of Mushroom Rice.
How to Store & Reheat Leftovers
- To store. Once the meatloaf has cooled completely, cut it into 2-inch slices (this makes it easier to reheat) and arrange the slices in an airtight container. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the meatloaf to thaw in the fridge (if frozen) before arranging the slices in a single layer in a baking dish. Add a couple of tablespoons of water or broth, cover with aluminum foil, and bake at 250°F for 20 minutes or until heated through. Alternatively, pop a slice or two in the microwave and heat in 30-second intervals until warm.
More Easy Dinner Ideas
- Beef Chow Fun
- Slow Cooker Creamy Chicken Pasta
- Hunan Chicken
- Juicy Stove Top Chicken Breasts Recipe
- Texas No Beans Chili
- Louisiana Red Beans and Rice
Lipton Onion Soup Meatloaf
- 1 cup plain breadcrumbs
- ¾ cup whole milk
- 2 pounds ground beef
- ½ medium red onion, finely diced
- 2 cloves garlic, minced
- 2 eggs
- ¼ cup ketchup
- ½ tablespoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried oregano
- 1 packet Lipton Onion Soup Mix
- ½ cup chopped fresh parsley
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- Preheat the oven. Preheat your oven to 350°F and thoroughly grease a loaf pan with butter.
- Hydrate the breadcrumbs. In a small bowl, mix together the breadcrumbs and whole milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
- Put it all together. To a large mixing bowl, add the ground beef, finely diced red onion, minced garlic, eggs, ketchup, Dijon mustard, Worcestershire sauce, salt, black pepper, dried oregano, Lipton Onion Soup Mix, chopped fresh parsley, and the hydrated breadcrumbs. Use your hands to mix until just combined. Be careful not to over-mix.
- Prepare the glaze. In a small bowl, whisk together the ketchup, brown sugar, garlic powder, onion powder, and Worcestershire sauce. Set aside.
- Assemble. Gently press the meatloaf mixture into the prepared loaf pan. Brush half of the glaze over the top of the meatloaf.
- Bake. Bake for 45 minutes, brush the remaining glaze over the top, and bake for an additional 15 minutes or until a meat thermometer inserted into the center of the meatloaf reads 160°F.
- Rest. Remove from the oven and let the meatloaf rest for 10 minutes before slicing.
- Juicy Meatloaf: For a moist and flavorful meatloaf, don’t skip the seasonings, and make sure to soak the breadcrumbs in milk. This step is crucial for enhancing taste and retaining moisture.
- Pan Options: If you don’t have a traditional loaf pan, use a baking pan to cook the meatloaf.
- Don’t Overmix: Mix the ingredients gently enough to combine them. Overmixing can lead to a meatloaf that’s too dense.
- Lean Beef: Choose 80/20 lean meat for your meatloaf to balance rich flavor and a non-greasy texture.
- Rest: After removing the meatloaf from the oven, let it rest for 8 to 10 minutes. This resting period is key for redistributing the juices, ensuring the meatloaf holds together well when sliced.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.