Easy Lipton Onion Soup Meatloaf
Tired of complicated dinners after a long day? Some nights you just want something that tastes like a hug. You need a meal that’s easy, delicious, and feels like home.
This Lipton Onion Soup Meatloaf is that meal. It’s the simple, classic recipe you might remember from childhood, and it never fails. We’re going back to basics with a dinner that’s guaranteed to make everyone at the table happy.
What You’ll Need
This recipe uses simple ingredients you probably already have. No need for a special trip to the store. It’s all about making life easier.
- 2 lbs ground beef (80/20 is best)
- 1 packet Lipton Onion Soup Mix
- 3/4 cup milk
- 2 large eggs, lightly beaten
- 1 cup plain breadcrumbs
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
How to Make Lipton Onion Soup Meatloaf
Follow these simple steps. The key is not to overthink it. This is comfort food, it’s supposed to be easy.
Step 1: Get your oven ready. Preheat it to 350°F (175°C). You can use a loaf pan or just line a baking sheet with foil.
Step 2: In a large bowl, mix the ground beef, onion soup mix, milk, eggs, and breadcrumbs. Use your hands, but be gentle. Mix just until everything is combined.
Step 3: Shape the meat mixture into a loaf. Place it in your loaf pan or on the baking sheet.
Step 4: In a small bowl, stir together the ketchup, brown sugar, and Worcestershire sauce. This is your glaze.
Step 5: Spread half of the glaze over the top of the meatloaf.
Step 6: Bake for 45 minutes. Take it out and spread the rest of the glaze on top.
Step 7: Put it back in the oven for another 15-20 minutes. The meatloaf is done when it’s cooked through and the glaze is bubbly. A meat thermometer should read 160°F.
Step 8: Let the meatloaf rest for 10 minutes before you slice it. This is a very important step! It keeps the slices from falling apart.
Pro Tips for Perfect Meatloaf
I’ve made a lot of meatloaves in my day. Here are a few tricks I’ve learned that make a big difference.
- Don’t Overmix: The biggest mistake people make is working the meat too much. This makes the final meatloaf tough and dry. Mix just until the ingredients come together.
- Fat is Your Friend: Using lean ground beef is a common mistake. You need some fat for flavor and moisture. An 80/20 blend of ground chuck is perfect.
- Rest is Best: I said it in the instructions, and I’ll say it again. Letting the meatloaf rest for 10 minutes after it comes out of the oven is key. It lets the juices settle back into the meat, so it’s juicy and holds its shape when you cut it.
Tools for the Job
You don’t need any fancy equipment for this recipe.
| Tool | Purpose |
|---|---|
| Large Mixing Bowl | For combining the meatloaf ingredients. |
| Loaf Pan or Baking Sheet | To bake the meatloaf on. |
| Small Bowl | For mixing the glaze. |
| Meat Thermometer | The best way to know when it’s cooked perfectly. |
Substitutions and Variations
This recipe is very forgiving. Feel free to switch things up based on what you have.
| Ingredient | Substitution | Notes |
|---|---|---|
| Ground Beef | Ground turkey, chicken, or pork. | Poultry is leaner, so you might add a tablespoon of olive oil for moisture. |
| Breadcrumbs | Crushed crackers, panko, or even quick oats. | Each will give a slightly different texture. |
| Milk | Beef broth or even water. | This just adds a little moisture. |
For a little extra flavor, you can add a half cup of shredded cheddar cheese to the meat mixture. Or for a bit of a kick, add a teaspoon of hot sauce to the glaze.
Making It Ahead
You can prepare the meatloaf mixture a day in advance. Just cover it and keep it in the fridge. You can also freeze the unbaked meatloaf for up to three months. Thaw it in the fridge overnight before baking.
What to Serve with Your Meatloaf
Meatloaf is a team player. It goes well with almost any classic side dish.
- Mashed Potatoes: The classic choice for a reason. They’re perfect for soaking up any extra glaze.
- Roasted Vegetables: Broccoli, green beans, or carrots are all great options.
- A Simple Salad: A light green salad with a simple vinaigrette can cut through the richness of the meatloaf.
Leftovers and Storage
Leftover meatloaf is almost better the next day. A cold meatloaf sandwich is one of life’s simple pleasures.
Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat slices in the microwave or in a pan with a little oil.
Frequently Asked Questions
Q1. Why is my meatloaf dry?
Ans: This usually happens for two reasons. You might be using ground beef that is too lean, or you might have overmixed the meat. Stick with 80/20 ground beef and mix gently.
Q2. Can I make this gluten-free?
Ans: Yes. Just use gluten-free breadcrumbs or a substitute like crushed pork rinds or almond flour. Make sure your Worcestershire sauce is gluten-free too.
Q3. How do I stop my meatloaf from falling apart?
Ans: Not using enough binder (eggs and breadcrumbs) can be the problem. Also, make sure you are letting it rest for 10 minutes before slicing. This step is critical.
Wrapping Up
This Lipton Onion Soup Meatloaf is more than just a recipe. It’s a reliable, comforting meal that brings people together. It’s proof that great food doesn’t have to be complicated.
Now it’s your turn. Give this recipe a try and see how easy a delicious weeknight dinner can be. Let me know how it turns out in the comments below
