What I love about onion soup mix meatloaf
My family absolutely adores meatloaf, so it’s been added to our regular rotation – like ground chicken tacos or Mississippi pot roast – and I know there won’t be a single complaint.
This simple meatloaf hack makes getting it in the oven super easy because I don’t have to spend the time measuring out seasoning. In fact, I don’t even add salt to this recipe. Thanks to the Lipton onion soup mix – yes, the kind we use in our French onion dip – it’s just one and done situation.
More meatloaf recipes you’ll love: German meatloaf / grilled meatloaf / gluten free meatloaf / ground chicken meatloaf
Here’s what you’ll need to make it
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How to make onion soup meatloaf
Prep. Preheat your oven to 400˚F and line a baking sheet with parchment or aluminum foil. Lining your pan is optional, but I find that it makes my cleanup a lot easier.
Make the glaze. In a small bowl, mix the ketchup, brown sugar and Worcestershire sauce until smooth. Set aside for later.
Mix the ingredients. In a large mixing bowl, combine the meat, egg, onion soup mix, breadcrumbs, ketchup, brown sugar and Worcestershire sauce. Use your hands or a fork to gently mix the ingredients.
Just like when you’re making meatballs, you want to be careful not to over mix or you’ll end up with tough meatloaf.
Bake the meatloaf. Once your mixture is uniform, shape it into a loaf and place it on your prepared baking sheet. Spoon 1/2 of glaze on top of the meatloaf, reserving the rest for later.
Bake you meatloaf for 45 – 55 minutes, or until the internal temperature reaches 165˚F.
Glaze and serve. Remove the meatloaf from the oven and top it with the remaining glaze. Then, let it rest for about 10 minutes before slicing.
FAQs and tips on making onion soup mix meatloaf
Meatloaf needs to have enough binding agents to hold it together, in this case the eggs and breadcrumbs. If you follow the recipe as directed, your meatloaf shouldn’t fall apart. Allowing the meatloaf to rest after removing it from the oven will also help prevent it from crumbling.
For this recipe, we will be using a baking sheet which allows for the juices to move away from the meatloaf so you should not need to drain it. This recipe also calls for lean ground beef (we normally use 93/7) and that helps reduce the amount of grease.
The ground beef in this recipe needs to be cooked to an internal temperature of 160˚F. Most meatloafs are done cooking in less than an hour, depending on your oven. To be sure it’s cooked to a safe temperature, I recommend using a meat thermometer to check it’s temperature before serving.
More beef recipes you should try:
- Guinness braised beef
- Slow cooker beef tacos
- Ground beef stroganoff
- Beef Massaman curry
- Air fryer roast beef
Complete your meal with these dairy free sides:
- Instant pot baked beans with bacon and brown sugar
- Vegan scalloped potatoes
- Crispy roasted brussels sprouts
- Italian green beans
- How to cook frozen peas
Onion Soup Mix Meatloaf
Ingredients
- 2 pounds lean ground beef
- 1 packet soup mix
- 1 cup Panko breadcrumbs*
- 1 egg
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
For the glaze:
- 1/2 cup ketchup
- 2 tablespoon brown sugar
- 1/2 teaspoon Worcestershire sauce
- Pinch coarse salt
Instructions
- Bake at 400 for 40 – 45 minutes. Until reaches 165˚F.
- Apply glaze halfway through baking.
- Save half of the glaze for after meatloaf is cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I’ve made this a few times and I am actually making it tonight! This is the best meatloaf recipe that I have found. Thanks for the recipe!