Lipton Onion Soup Meatloaf is packed with flavor and topped with a delicious ketchup glaze. This is a family favorite that is ready in just over an hour with minimal prep work; it calls for simple ingredients and is perfect for busy weeknights.
This has become a favorite meatloaf recipe because it has wonderful flavor from the Lipton onion soup packet. No need to chop fresh onion or measure out different seasonings. We love the ketchup topping, but I know some who would rather top with brown gravy, and that’s okay too. I consider the soup mix the secret ingredient! We use it in my crock pot cube steak recipe too, which is delicious.
Now I have to add, if you don’t like using the pre-packaged spice blends, seasonings, and dry soup mixes, I highly recommend mixing up a big jar of your own homemade onion soup mix and then you can just measure out straight from there when you want to make this easy meatloaf recipe!
Can you even make a classic meatloaf recipe without serving mashed potatoes on the side? Not around here, but here are a few other sides that I would highly recommend: honey butter skillet corn, air fryer radishes, and Amish potato salad. To keep the classic comfort food theme, end your dinner with a slice of Baileys cheesecake, strawberry bundt cake, or lunch lady peanut butter bars.
- ground beef – using lean beef reduces the amount of grease that will need to be poured off. Beef with a higher fat content will give it extra moisture so it doesn’t dry out. I like an 85% lean ground beef for this recipe.
- eggs and dry bread crumbs – our binder to hold the loaf together and absorb juices.
- whole milk – adds moisture to keep our tasty meatloaf from drying out.
- minced garlic, Worcestershire sauce, tomato paste, dijon mustard – adds more flavor to the loaf
- envelope of Lipton onion soup mix – if you are using a homemade blend you will need ¼ cup of seasoning.
- ketchup, light brown sugar, and Worcestershire sauce – adds sweetness and flavor for a nice caramelized glaze for the sauce.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Garnish this flavorful meatloaf with fresh parsley just before serving. You can also double the sauce ingredients and serve with extra sauce.
Substitutions and Variations
- Ground turkey – for a healthier option, use turkey instead of beef or a combination of the two like I do in my mama’s meatloaf recipe.
- Other soup mixes – beefy onion, or mushroom soup can be used in place of onion if needed.
- Slow Cooker – follow the same instructions for prepping the meatloaf. Shape in the inside of the crockpot. Cook on high for 3-4 hours or low for 4-6 hours.
- Green peppers – dice green peppers to add more flavor. Sautéing them first will make them nice and tender. If you add the directly to the raw mixture, they may be a little crunchy.
- Barbecue – for a sweeter flavor, swap the ketchup topping and add some barbecue sauce.
PREP: Grease a 9×5 loaf pan and preheat the oven to 400°F.
Step 1: Combine all of the meat loaf ingredients in a large bowl. (Keep the sauce ingredients separate!) I like to use gloved hands for quick clean up.
Step 2: Add the mixture to the pan, and press it gently to make a loaf shape.
Pro Tip: For easier mixing, combine the beaten eggs with the milk, then add to the rest of the mixture.
Step 3: In a small saucepan, combine the ketchup, brown sugar, and Worcestershire sauce. Simmer over medium heat for a few minutes. Spread half of the sauce on top of the meatloaf. Bake for 30 minutes.
Step 4: Add the remaining sauce to the top and continue baking for another 45 minutes.
SERVE: Remove from the oven and let rest for 10-15 minutes before cutting the individual slices of meatloaf. Top with fresh parsley and serve.
Lipton Soup Meatloaf Recipe Tips
- Use a meat thermometer to make sure the internal temperature reaches 160 degrees before serving.
- If the ground meat was frozen previously, do not refreeze the meatloaf again.
- You can also shape the meat into a loaf on a baking sheet if you don’t have a loaf pan.
- If you can’t find the Lipton brand, any store brand of dry onion soup mix will work. Homemade onion soup mix is even better!
- Use leftover meatloaf to make meatloaf sandwiches.
- By letting the meatloaf rest, it stays intact better when slicing and the juices are redistributed, which gives the best flavor.
- Avoid over mixing – this can make a tough meatloaf.
Soup mixes started to become popular in the 1950s as families were looking for more convenience rather than spending so much time in the kitchen. -Wide Open Eats
Keep cooled leftover meatloaf in an airtight container or wrapped tightly in plastic wrap in the fridge for 3 days.
To freeze cooked meatloaf, let it cool. Wrap in a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
You can freeze the raw meatloaf the same way. Thaw overnight, then bake as instructed.
Avoid over mixing the meatloaf ingredients and overcooking. Also, you want to use enough liquid to keep the meatloaf moist while baking.
If you tried this Lipton Onion Soup Meatloaf Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Lipton Onion Soup Meatloaf
- 2 pounds lean ground beef
- 1 cup breadcrumbs
- ½ cup whole milk
- 2 large eggs
- 2 teaspoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon dijon mustard
- 1 packet Lipton onion soup mix
- Chopped parsley for garnish, optional
- ½ cup ketchup
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- Preheat oven to 400°F. Spray a 9×5 loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl, combine all of the meatloaf ingredients. Use gloved hands for the most efficient mixing.
- Shape meat mixture into a loaf and place in the prepared pan.
- Combine the ingredients for the sauce in a small saucepan. Bring to a simmer over medium heat and cook, whisking, for 2-3 minutes. Spread half of the sauce over the prepared meatloaf.
- Bake for 30 minutes; top with remaining sauce, and then cook for an additional 45 minutes or until the center of the meatloaf reaches 160°F.
- Remove from the oven and let rest for several minutes before slicing. Garnish with freshly chopped parsley, if desired.