What the heck is this?
Okay, let’s talk about meatloaf for a hot second. I know, I know — it sounds like something your grandma made that was either amazing or traumatizing, no in-between. But this Lipton Onion Soup Meatloaf? This is the glow-up meatloaf deserved all along. We’re talking about a juicy, flavor-packed loaf that’s anything but boring, thanks to that little packet of onion soup mix magic. It’s got this incredible savory depth that makes you go “Wait, what’s IN this?” Plus, that glossy, sticky-sweet glaze on top? Chef’s kiss It’s comfort food that actually lives up to the hype, and honestly, it’s so easy that you’ll feel like you’re cheating.
Why You’ll Love This Recipe
- One packet = instant flavor bomb. No chopping a million onions or complex seasoning blends.
- Juicy AF, never dry. The secret ingredients keep it moist and tender.
- That glaze tho. Sweet, tangy, and makes everything look Instagram-worthy.
- Prep takes like 10 minutes. Most of the work is just waiting for the oven to do its thing.
- Leftovers are clutch. Makes killer sandwiches the next day.
- Feeds a crowd without breaking the bank. Budget-friendly family dinner win.
The Good Stuff You’ll Need
For the Meatloaf:
- 2 lbs ground beef (80/20 blend is perfect)
- 1 packet Lipton Onion Soup Mix (the OG flavor hero)
- 2/3 cup breadcrumbs (panko or regular, whatever you got)
- 2 large eggs, beaten
- 3/4 cup milk
- 1/3 cup ketchup
For the Glaze That Changes Everything:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional, but it adds a little zing)
For Serving:
- Fresh parsley for garnish
- Your favorite sides (mashed potatoes, anyone?)
Let’s Do This
Step 1: Prep Like a Pro
Preheat your oven to 350°F.
Line a 9×5 inch loaf pan with parchment paper, or just grease it really well. Trust me on the parchment — it makes removal so much easier.
Step 2: Mix It Up (But Don’t Go Crazy)
In a large bowl, combine ground beef, onion soup mix, breadcrumbs, beaten eggs, milk, and 1/3 cup ketchup.
Here’s the key: mix it with your hands until JUST combined. Don’t overwork it or you’ll end up with a hockey puck instead of tender meatloaf. Think gentle massage, not aggressive kneading.
Step 3: Shape and Bake
Press the mixture into your prepared loaf pan. Make sure it’s evenly distributed but don’t pack it down too hard.
Bake for 45 minutes. Don’t peek too much — let it do its thing.
Step 4: Glaze Game Strong
While it’s baking, whisk together all the glaze ingredients in a small bowl.
After 45 minutes, remove the meatloaf and brush the entire top with about half the glaze.
Pop it back in the oven for another 15-20 minutes, or until the internal temp hits 160°F.
Step 5: Rest and Slice
Let it rest for 10 minutes before slicing. This isn’t just being fancy — it keeps all the juices from running out when you cut it.
Brush with remaining glaze, garnish with fresh parsley, and slice that beauty up.
Serving Suggestions
Classic combo: creamy mashed potatoes and green beans. It’s comfort food heaven.
Roasted vegetables like carrots, Brussels sprouts, or asparagus add some color and balance.
A simple side salad cuts through the richness perfectly.
Don’t sleep on meatloaf sandwiches the next day — thick slices on good bread with mayo and lettuce.
Switch It Up
Mix Your Meat: Try half beef, half pork for extra flavor. Or go wild with beef, pork, and veal.
Veggie Boost: Finely diced bell peppers, carrots, or mushrooms mixed in add nutrition and moisture.
Cheese Please: A handful of shredded cheddar or mozzarella mixed in never hurt anybody.
Spice It Up: Add a pinch of red pepper flakes or some hot sauce to the mix.
Different Glaze: Try BBQ sauce, honey mustard, or even a balsamic reduction.
Make-Ahead Magic
You can assemble this bad boy in the morning and just pop it in the oven when you get home.
Cooked meatloaf keeps in the fridge for 4-5 days and reheats beautifully.
Slice and freeze individual portions for quick lunches later.
Pro Tips That Actually Matter
Don’t skip the milk soak. It keeps everything tender and moist.
Use a meat thermometer. Nobody wants overcooked, dry meatloaf.
Let it rest. Seriously, those 10 minutes make all the difference.
Save some glaze for later. That extra brush of glaze after baking makes it look restaurant-quality.
Questions People Actually Ask
Q: Can I use a different onion soup mix brand? A: Lipton is the classic, but other brands work too. Just stick to the same amount.
Q: What if I don’t have a loaf pan? A: Shape it by hand on a lined baking sheet. It might cook a little faster, so keep an eye on it.
Q: Can I make mini meatloaves? A: Absolutely! Use a muffin tin and reduce cooking time to about 25-30 minutes.
Q: Is there a way to make this healthier? A: Try ground turkey or a mix of beef and turkey. You can also use oats instead of breadcrumbs.
Q: How do I know when it’s done? A: Internal temperature should be 160°F, and the juices should run clear when you poke it.
Q: Can I double this recipe? A: Sure! Just use two loaf pans or make one giant free-form loaf on a sheet pan.
Print
Lipton Onion Soup Meatloaf Recipe – Easy Savory Dinner That Actually Slaps
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
Okay, let’s talk about meatloaf for a hot second. I know, I know — it sounds like something your grandma made that was either amazing or traumatizing, no in-between. But this Lipton Onion Soup Meatloaf? This is the glow-up meatloaf deserved all along. We’re talking about a juicy, flavor-packed loaf that’s anything but boring, thanks to that little packet of onion soup mix magic. It’s got this incredible savory depth that makes you go “Wait, what’s IN this?” Plus, that glossy, sticky-sweet glaze on top? Chef’s kiss It’s comfort food that actually lives up to the hype, and honestly, it’s so easy that you’ll feel like you’re cheating.
Ingredients
For the Meatloaf:
- 2 lbs ground beef (80/20 blend is perfect)
- 1 packet Lipton Onion Soup Mix (the OG flavor hero)
- 2/3 cup breadcrumbs (panko or regular, whatever you got)
- 2 large eggs, beaten
- 3/4 cup milk
- 1/3 cup ketchup
For the Glaze That Changes Everything:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional, but it adds a little zing)
For Serving:
- Fresh parsley for garnish
- Your favorite sides (mashed potatoes, anyone?)
Instructions
Preheat your oven to 350°F.
Line a 9×5 inch loaf pan with parchment paper, or just grease it really well. Trust me on the parchment — it makes removal so much easier.
In a large bowl, combine ground beef, onion soup mix, breadcrumbs, beaten eggs, milk, and 1/3 cup ketchup.
Here’s the key: mix it with your hands until JUST combined. Don’t overwork it or you’ll end up with a hockey puck instead of tender meatloaf. Think gentle massage, not aggressive kneading.
Press the mixture into your prepared loaf pan. Make sure it’s evenly distributed but don’t pack it down too hard.
Bake for 45 minutes. Don’t peek too much — let it do its thing.
While it’s baking, whisk together all the glaze ingredients in a small bowl.
After 45 minutes, remove the meatloaf and brush the entire top with about half the glaze.
Pop it back in the oven for another 15-20 minutes, or until the internal temp hits 160°F.
Let it rest for 10 minutes before slicing. This isn’t just being fancy — it keeps all the juices from running out when you cut it.
Brush with remaining glaze, garnish with fresh parsley, and slice that beauty up.
Notes
Classic combo: creamy mashed potatoes and green beans. It’s comfort food heaven.
Roasted vegetables like carrots, Brussels sprouts, or asparagus add some color and balance.
A simple side salad cuts through the richness perfectly.
Don’t sleep on meatloaf sandwiches the next day — thick slices on good bread with mayo and lettuce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~320 kcal
- Fat: ~18g
- Carbohydrates: ~18g
- Protein: ~18g