This Lipton Onion Soup Meatloaf is one of those nostalgic comfort food recipes that just hits the spot every single time. It’s savory, juicy, and glazed with a sweet and tangy sauce that turns simple ground meat into something really special. I love how quickly it comes together with pantry staples, making it perfect for weeknights when you want real food without the fuss.
Why I Love This Recipe
Meatloaf always reminds me of those cozy Sunday dinners growing up — the kind where the smell of something hearty in the oven would make everyone wander into the kitchen asking, “When’s dinner?” But what makes this version a repeat favorite in my house is:
That Lipton Onion Soup Mix. Honestly, I’ve tried making meatloaf a dozen ways, but there’s just something magical about that little packet. It gives the meat this deeply savory, almost roasted onion flavor that tastes like you spent hours on it. It’s one of those shortcut ingredients I always keep on hand — not just for soup, but for boosting flavor in all sorts of dishes.
Ground beef and pork combo. I’ve played around with different meat combinations, and I’ve found that using both beef and pork gives the meatloaf a nice balance of flavor and fat. The pork brings a subtle richness that keeps things tender and juicy without making it greasy. If I’ve got some on hand, I even throw in a bit of ground turkey to lighten it up.
Low effort, high reward. What really seals the deal is how little work this takes. You just mix, shape, glaze, and bake. I usually prep it earlier in the day, wrap it, and keep it in the fridge until it’s time to cook. It’s one of those meals that lets me get dinner on the table with minimal stress — and still have leftovers for meatloaf sandwiches the next day (which, let’s be honest, might be the best part).
Key Ingredients
Nothing fancy here — just a handful of simple ingredients that make magic together:
- Ground beef and ground pork: I usually go with 80/20 beef and standard ground pork. If you prefer something leaner, ground turkey or chicken works too, but I’d add a splash of olive oil or an extra egg to keep it from drying out.
- Lipton Onion Soup Mix: The not-so-secret ingredient that pulls it all together. You can find it in the soup aisle — and trust me, it’s worth it.
- Breadcrumbs, eggs, and milk: This trio is the backbone of any good meatloaf. It helps bind everything and gives the loaf a tender texture.
- Ketchup, Worcestershire sauce, chopped onion: These add moisture, a touch of sweetness, and savory depth.
- The glaze: A simple mix of ketchup, vinegar, sugar, and spices — but it takes the dish over the top. I never skip it.
How To Make Lipton Onion Soup Meatloaf
This really is a no-fuss recipe. Here’s how I do it on busy weeknights:
1. Preheat and prep: Set your oven to 350°F. I line a baking sheet with parchment so cleanup is easy, but a loaf pan works fine too.
2. Mix everything: In a large bowl, combine your ground meats, soup mix, eggs, breadcrumbs, milk, ketchup, Worcestershire, onions, and a bit of black pepper. I always use my hands — it’s faster, and you can really feel when it’s just right (just don’t overmix or it can turn dense).
3. Shape: Form the mixture into a loaf shape and set it on your baking sheet.
4. Bake the first round: Pop it in the oven for 45 minutes.
5. Glaze time: While that’s baking, stir together the glaze — ketchup, a splash of vinegar, Worcestershire, brown sugar, and spices. After 45 minutes, spoon it generously over the top of the loaf.
6. Finish baking: Return it to the oven for another 15–20 minutes, or until the internal temp hits 160°F.
7. Rest before slicing: This is key. Tent it with foil and let it sit for 10 minutes. That helps the juices redistribute so your slices stay moist.
Variations And Substitutions
- Switch up the protein: Use ground turkey or chicken if you’re looking for something leaner. Just keep in mind you may need to adjust the moisture (add a bit of oil or more milk).
- Add-ins: Sometimes I’ll sneak in some finely grated carrots or zucchini — especially if I’m trying to get more veggies into the kids.
- Cheesy upgrade: A handful of shredded cheddar or a sprinkle of parmesan mixed into the loaf adds a whole other level of comfort.
- Extra herbs: Fresh parsley, thyme, or even a little oregano adds brightness and depth.
Lipton Onion Soup Meatloaf
This quick and easy Lipton Onion Soup Meatloaf recipe is hearty and flavorful, using a combination of ground beef and pork and a deliciously sweet and tangy glaze. It's an easy meatloaf recipe the whole family will love.
Ingredients
- 1 lb lean ground beef
- 1 lb ground pork
- 1 envelope Lipton Onion Soup Mix
- 2 large eggs beaten
- 1 cup breadcrumbs
- ¾ cup milk
- ⅓ cup ketchup
- 2 tablespoon Worcestershire sauce
- ½ cup chopped yellow onions
- 1 tsp ground black pepper
For The Meatloaf Glaze
- ¾ cup ketchup
- 1 ½ teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- 2 ½ teaspoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper.
- Combine all meatloaf ingredients - 1 pound ground beef, 1 pound ground pork, a packet of Lipton Onion Soup Mix, 2 large eggs, 1 cup of breadcrumbs, ¾ cup of milk, ⅓ cup ketchup, 2 tablespoon Worcestershire sauce, ½ cup chopped yellow onions, and 1 teaspoon of ground black pepper - in a large bowl. Using clean hands mix well to combine. (Don't overmix!)
- Shape the meatloaf mixture into a loaf shape and add to the prepared baking pan.
- Bake the Lipton Onion Soup meatloaf in the oven for 45 minutes.
- While the meatloaf is baking, make the meatloaf sauce. In a small bowl, add all the ingredients for the sauce - ¾ cup ketchup, 1 ½ tsps white vinegar, 1 teaspoon
- Worcestershire sauce, 2 ½ tsps brown sugar, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper - and stir well with a spoon. At the 45-minute mark, remove the meatloaf and spread the sauce over the meatloaf.
- Return the meatloaf to the oven and bake for an additional 15-20 minutes, or until the internal temperature is 160 degrees F. Tent the cooked meatloaf with aluminum foil and let it rest for 10 minutes before cutting it into individual slices and serving.
Notes
- Don't overmix! Overmixing the meatloaf can cause it to be too dense and very rubbery.
- Don't add extra salt. There's plenty of sodium in the Lipton Onion Soup Mix, so there's no need to add additional salt in this recipe.
- Use your hands. It may feel gross (I know!), but I truly think mixing the ingredients with your hands is the easiest way to make sure you're incorporating all the delicious flavors into each bite. Just make sure you clean them well before mixing!
- Allow the meatloaf to rest. Letting the meatloaf rest will help it hold its shape better, and will also ensure it stays juicy, since cutting into the meatloaf right away causes all the moisture to drain out.
- Allow the meatloaf to rest to let it reabsorb all its juicy goodness. (Also, if Martha says so, we must listen!)
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 152mgSodium: 637mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 36g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes, absolutely! Just be sure to add a little extra moisture (milk, olive oil, or even a spoon of mayo) since turkey is leaner and can dry out more easily.
Where can I find Lipton Onion Soup Mix?
It’s usually in the soup or seasoning aisle at most grocery stores. You’ll find it in a small box with a couple of envelopes inside.
What kind of breadcrumbs work best?
I use plain or Italian-seasoned store-bought breadcrumbs, but panko works in a pinch. You can also use crushed crackers or even oats.
How do I keep the meatloaf from getting dry?
Don’t overbake it, and make sure to let it rest before slicing. The mix of beef and pork also helps keep things moist.
Do I need to use a loaf pan?
Not at all. I actually prefer baking it free-form on a parchment-lined tray. It lets the edges crisp up a bit and helps the glaze caramelize better.
How should I store leftovers?
Wrap tightly or store in an airtight container in the fridge for up to 4 days. It also freezes well — slice it first so you can reheat one piece at a time.
How do I use the leftovers?
Leftover meatloaf makes amazing sandwiches. Just reheat a slice, pile it on toasted bread with a smear of ketchup or mayo, and maybe a slice of cheese if you’re feeling fancy.
Can I make this in a slow cooker or air fryer?
Yep! For the slow cooker, shape the loaf and cook on low for about 6 hours. For the air fryer, shape it into two smaller loaves and cook at 350°F for around 25–30 minutes, checking doneness with a thermometer.
What should I serve it with?
I love it with mashed potatoes (creamy or garlicky — both work!), roasted green beans, or a crisp salad. It’s one of those hearty mains that plays nicely with almost any side.
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