Meatloaf with Lipton Onion Soup mix is one of those meatloaf recipes that is a family favorite. It's classic, simple, affordable, and can be customized with a variety of mix in's. Plus, it reheats well, making it the perfect dish for leftover meatloaf sandwiches.
This meatloaf pairs well with our Bob Evans Mashed Potatoes, Instant Pot Corn on the Cob, Air Fryer Asparagus, Easy Instant Pot Mac and Cheese, or our crunchy Walmart style Broccoli Salad to make a hearty, uncomplicated family meal.
Why You Will Love This Recipe
If you're looking for a classic meatloaf recipe, you've come to the right spot. This onion soup mix meatloaf recipe is easy to make and comes out of the oven moist and flavorful. Whether you're a meatloaf novice or an old pro, this meatloaf is a breeze to make. Plus, it's perfect for leftovers - if there are any!
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Ingredients
This meatloaf recipe calls for ground beef, but you can use any type of meat you like. You can get creative also by adding in your own mix in's, or a few tablespoons of Worcestershire sauce. If you don't have any Panko, don't worry, you can use crushed saltine crackers instead.
- Ground Beef - get chuck, as it has more flavor.
- Lipton Onion Soup mix, or the Lipton Beefy Onion Soup mix. (You can also save money with a store brand).
- Panko Bread crumbs (OR crushed saltine crackers, or gluten free oatmeal if you need to avoid gluten)
- Milk - any milk will work (oat milk, soy milk, etc)
- Eggs
- Ketchup for the main recipe, and for the glaze.
- Garlic, minced (optional)
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Onion Soup Mix Meatloaf
- Start preheating your oven to 350 F. Set aside either a rectangular casserole dish with sides at least 2" high or a 5 x 9 inch loaf pan. You will also need a very large mixing bowl.
I use a 10 quart deep stainless steel bowl as it's just the right size to give me lots of elbow room to mix and toss everything from meatloaf mixtures, bulky salads, bread rising, or pickling cucumbers.
It's a multi purpose bowl you will be glad you have, especially if you double recipes for cookies.
Combine Ingredients
- Put all your ingredients (except for the ketchup reserved for glazing the meatloaf) in a large stainless steel bowl. Mix until just incorporated, don't over do it.
I'm not a fan of squishing raw meat and eggs with my bare hands, so I use Nitrile gloves. I just peel the gloves off after mashing and all the ingredients together with my hands. They are inexpensive, and you will need them for working with chili peppers also, like when making our Pickled Jalapenos.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Shape the Meatloaf
- Shape your meatloaf mixture into a rectangular log. Place in either a casserole dish or a meatloaf pan that is 5" x 9". They make special meatloaf pans that have lift inserts that let you easily lift your meatloaf out of the loaf pan, avoiding breaking it (I've done that!).
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Glaze and Bake
- Brush your prepared meatloaf with ketchup glaze. You can tent the meatloaf with aluminum foil if you like also. Make sure to either postpone glazing or tent it up so that the foil doesn't stick to the top of the meatloaf.
The aluminum foil helps keep the outer layer of the meatloaf moist longer so that the meatloaf does not get a shallow crack down the center. Which is quite common.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Slice and Serve
- Remove from your oven after the cooking time. You can use a thermometer to check the internal temperature, it should register at least 160 F. If you like a thicker ketchup glaze, glaze it a second time during the last 15 minutes of cooking time.
If you used aluminum foil, remove the foil 15 minutes before the end of cooking and add your ketchup glaze if you haven't already.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Meatloaf is always a welcome meal (unless it is served every night like on A Christmas Story!). Serve them with our Roasted Rainbow Carrots, and Peach Crumble Pie or No Bake Key Lime Pie for an amazing meal. If you have leftovers, they make the best meatloaf sandwiches! If you make the Cast Iron Potato Kugel, the meat loaf and the potato casserole can cook at the same time!
In addition, if you are a Chick Fil A Sauce fan, try using our copycat recipe in place of Catsup, it's divine!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
Meat - You can substitute half of your ground beef for ground pork. This blend has a little more fat in it, is moister, and has an amazing flavor.
Binder - Quick Oats or Gluten Free oatmeal that has been chopped up fine are great alternatives to the Panko bread crumbs. Reduce the amount to ½ cup as the oatmeal absorbs more than the Panko. Use crushed saltine crackers at the same amount as Panko crumbs.
Mix In's - Try adding in finely minced mushrooms, bell pepper, or even grated carrot. Celery cut up small is my favorite. Minced garlic is my other favorite.
Ketchup - You can use tomato paste instead of the ketchup, even for the glaze. Don't glaze with tomato paste until the last 15 minutes of cooking though, as tomato paste is dryer and does not need as long to reduce on the glazed meatloaf.
Cheese - Yes, you can mix in shredded cheese! Parmesan and Feta don't melt and and ooze out of the meatloaf, and add amazing flavor!
Variations
Try making a few variations:
- Jalapeno Meatloaf - Add Pickled Jalapenos to your mixture, and glaze with some Pepper Jack cheese during the last 10 minutes.
- Cheesy Meatloaf - Mix in 1 cup of grated cheddar cheese into the raw meatloaf mixture.
- Mini Meatloaves - Use a mini loaf cake pan and make up individual meatloaves.
Equipment
- Meatloaf Lift Pan
- 10 qt Stainless Steel Mixing Bowl
- Nitrile Gloves for handing raw meat or chili peppers.
- Mini Loaf Pan for making individual meatloaves
The meatloaf pan with the lift makes draining excess fat off a snap, without risk of damaging the shape of the meatloaf. The 10 qt Stainless Steel bowl is something busy cooks will use over and over for a multitude of cooking needs.
Nitrile gloves are essential when handling chili's, and I think they are essential when handling raw meat mixtures. They help reduce the transfer of germs underneath fingernails or rough skin.
Storage
Store an uncooked, prepared meatloaf for up to 12 hours before cooking. Since it has bread crumbs and egg in the mixture, it should not sit uncooked for longer. You can freeze the uncooked meatloaf though. Let it defrost 24 hours in your refrigerator and then proceed with cooking it.
If you have leftover cooked meatloaf, it will keep in your refrigerator for up to 5 days, though it has never lasted that long in my house, lol!
Top Tips
- You can use gluten free oatmeal instead of Panko bread crumbs if you are gluten free.
- Finely chopped celery, grated onion, or finely minced bell peppers are great add int when mixing the meatloaf up.
- 2 tablespoons of Worcestershire sauce will give additional flavor and zing to your meatloaf.
- If using a 5 x 9 loaf pan, prep the pan by straddling the inside of the pan with some aluminum foil and let it drape on either side of the pan. This will make lifting the meatloaf out of the pan SO MUCH easier!
Frequently Asked Questions
The breadcrumbs, panko, or oatmeal combined with eggs and the milk act as a binder to hold the meatloaf or meatballs together.
You probably over mixed the ingredients. Just mix the ingredients together until combined. You will be mixing it more while shaping it for the baking pan.
Don't skip adding eggs, ketchup, tomato paste, mustard, Worcestershire, barbecue sauce or some combination of wet seasonings. They don't just add flavor and texture, they help make the meat super juicy.
Meatloaf usually cracks when the outside has cooked much more quickly than the inside.
You can if you want. Use a sheet of aluminum foil and remove during the last 15 minutes of cooking. An aluminum foil cover will help prevent cracking as the outer layer of the meatloaf won't tighten up as fast. Add the glaze during that last cook time, so the aluminum foil does not stick to it when cooking.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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📖 Recipe
Meatloaf with Lipton Onion Soup
Ingredients
- 2 lbs ground beef
- 2 packets Lipton Onion Soup Mix Recipe Secrets Onion Soup Mix, or Beefy Onion Soup Mix)
- ¾ cup Panko bread crumbs
- ¾ cup milk
- 2 large eggs
- ⅓ cup ketchup or ¼ cup of tomato paste
- 2 cloves garlic, minced optional
- ⅓ cup ketchup for glaze
Instructions
- Preheat your oven to 350° F. Set out a 9 x 5 inch loaf pan, or a similar size casserole dish.
- Using a large mixing bowl, combine the ground beef, contents of the Lipton Soup packets, the Panko bread crumbs, eggs, milk, and ketchup (or tomato paste). Mix well until all ingredients are combined. I usually wear nitrile gloves to mix and mold meatloaf or meat balls, but you don't have to.2 lbs ground beef, 2 packets Lipton Onion Soup Mix, ¾ cup Panko bread crumbs, ¾ cup milk, 2 large eggs, ⅓ cup ketchup
- Shape the meat mixture into a loaf form and place inside either the 9 x 5 loaf pan, or a rectangular casserole dish with sides at least 2" tall. Brush the meatloaf with ketchup glaze and bake in the preheated oven for 55 minutes, or until the internal temperature is 160° F.
- Remove the meatloaf from the oven and let rest for 10 to 15 minutes. Glaze again with any remaining ketchup. Slice and serve.⅓ cup ketchup for glaze
Notes
- You can use gluten free oatmeal instead of Panko bread crumbs if you are gluten free.
- Finely chopped celery, grated onion, or finely minced bell peppers are great add int when mixing the meatloaf up.
- 2 tablespoons of Worcestershire sauce will give additional flavor and zing to your meatloaf.
- If using a 5 x 9 loaf pan, prep the pan by straddling the inside of the pan with some aluminum foil and let it drape on either side of the pan. This will make lifting the meatloaf out of the pan SO MUCH easier!
Nutrition
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