Lipton Onion Soup Meatloaf Recipe

Sliced Lipton onion soup meatloaf covered in a tangy ketchup glaze.

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Lipton Onion Soup Meatloaf Recipe

Lipton onion soup meatloaf is infused with rich and savory seasonings for added flavor to a comfort food classic.

Prep Time10

Cook Time55

Total Time1 5

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

Homemade Onion Soup Mix (or one 1 oz Lipton onion soup package mix)

¼ cup dried onion flakes
2 tablespoons low-sodium beef bouillon granules
¼ teaspoon onion powder
¼ teaspoon parsley flakes
⅛ teaspoon celery seed
⅛ teaspoon paprika
⅛ teaspoon ground black pepper

Meatloaf

2 pounds ground beef
¾ cup breadcrumbs
¾ cup milk, or beef broth
2 large eggs
⅓ cup ketchup

Glaze

½ cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard

Instructions

Stir onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Set aside.
Preheat your oven to 350°F and lightly grease a 9x5-inch loaf pan.
In a large mixing bowl, combine the ground beef, soup mix, breadcrumbs, milk, eggs, and ketchup. Mix until combined and then transfer to the loaf pan.
Cook for 45 minutes, then remove from the oven. Add the glaze and cook for an additional 10-15 minutes, or until the internal temperature reaches 160°F.

Notes

Recipe Tips.

Keep it Tender: Do not overmix the meat or the meatloaf can turn dense instead of tender.
Slicing: Let the meatloaf rest for 10 minutes before slicing so it holds together better.
Perfect Cook: Use a meat thermometer to ensure it reaches 160°F for best results.
Easy Clean Up: Line the pan with parchment for easier removal and cleanup.
Secret ingredient: Make your soup mix and adjust any of the flavors to your preference. I particularly love the wonderful onion flavor that shines through.
Shortcut: Instead of making soup mix, use a packet of Lipton onion soup mix or another dry onion soup mix.
Tent trick: To prevent the top from browning too much, tent a piece of aluminum foil over the meatloaf for part of the cooking time.
Aromatics: To add onions, minced garlic, or even mushrooms, sauté them in a pan before adding them to the meat mixture.

Make a freezer meal. Complete steps 1-3 and press into a disposable baking pan. Wrap it tightly with plastic wrap and again with aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before topping with glaze and baking.

Store. Place leftover meatloaf in an airtight container in the refrigerator for 3-4 days, or wrap tightly and store in the freezer for about 2 months. Leftover individual slices of meatloaf make delicious meatloaf sandwiches.

Reheat. Use the oven at 300°F to gently reheat slices of meatloaf or reheat in the microwave. Adding a little beef broth will help keep the meatloaf moist.

Nutrition