Lipton Onion Soup Meatloaf
This Lipton Onion Soup Meatloaf is an easy, flavor-packed dinner with no chopping required. The combination of a tangy glaze and crunchy French fried onions levels up the classic recipe.
Ingredients
- 2 lbs ground beef
- 1 pack Lipton onion soup mix
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 oz tomato paste
- 2 eggs (beaten)
- ½ cup milk
- 2 tablespoon Worcestershire sauce
- ⅔ cup panko breadcrumbs
Glaze & Topping
- ¼ cup ketchup
- ¼ cup yellow mustard
- 2 tablespoon brown sugar
- 3 oz French fried onions
Instructions
- Preheat your oven to 350°F. In a large bowl, whisk the milk, eggs, and Worcestershire sauce. Stir in the Panko and let it sit for a minute to hydrate.
- Stir the onion soup mix, tomato paste, and spices into the liquid base. This make sure the seasoning is evenly distributed before adding the meat.
- Add the ground beef and mix by hand until just combined. Do not overwork the meat, or the texture can become tough.
- Shape the mixture into a loaf in an 8x8" dish or a 5x9" loaf pan. Then, whisk the ketchup, mustard, and brown sugar together, then brush half of the glaze over the raw meatloaf.
- Bake for 40 minutes at 350℉ (180℃). Remove from the oven, carefully drain any grease on the sides, spread the remaining glaze over the top, and press the French fried onions into the sauce.
- Bake for another 15–20 minutes until the internal temperature reaches 160°F (if the inside is not pink, it's ready).
- Drain any grease again and let the meatloaf rest for at least 10 minutes before slicing. This keeps the juices inside so the meat stays moist.
Notes
- Use 80/20 ground beef for best juiciness and structure; leaner beef can turn dry or crumbly
- A panade (milk + eggs + Panko breadcrumbs) is important for a tender, moist meatloaf
- Mix ingredients gently and minimally to avoid a dense or tough texture
- Always rest 10 minutes before slicing to keep juices from running out
- Drain excess grease halfway through baking if needed to prevent a greasy loaf
- Freezes well when baked without fried onions; add topping fresh when reheating
- Use a serrated knife for cleaner slices without crushing the crust
- Overmixing is the #1 cause of tough meatloaf
Nutrition Facts
Calories: 437kcalCarbohydrates: 17gProtein: 23gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 123mgSodium: 807mgPotassium: 540mgFiber: 1gSugar: 7gVitamin A: 295IUVitamin C: 3mgCalcium: 73mgIron: 3mg
