Juicy Lipton Onion Soup Meatloaf

Growing up, I thought meatloaf had to be complicated to taste good. My mom would add all sorts of ingredients and spend forever in the kitchen mixing and measuring. But you know what? Sometimes the simplest recipes turn out to be the best ones.

That’s where this Lipton onion soup meatloaf comes in. It’s basically foolproof, using just a packet of soup mix to do all the heavy lifting in the flavor department. When I first tried it, I couldn’t believe something so easy could taste like it took hours to make. Now it’s my go-to when I need a reliable dinner that makes everyone happy.

What Kind of Ground Meat Should I Use?

For this classic meatloaf recipe, the combination of ground beef and pork creates the perfect balance of flavor and moisture. The beef provides that rich, hearty taste we all love in meatloaf, while the pork adds extra juiciness and a subtle sweetness. When shopping, look for lean ground beef (around 80/20 fat content) – anything leaner might make your meatloaf too dry, while fattier meat could make it greasy. If you’re not a fan of pork or prefer to stick with one type of meat, you can absolutely use all beef instead. Just make sure to maintain the same total amount of meat (2 pounds) to keep the proportions right with the other ingredients.

Options for Substitutions

This classic meatloaf recipe can handle quite a few substitutions if you’re missing something:

• Ground meats: While the beef and pork combo gives great flavor, you can use all beef, or swap in ground turkey for either meat. Just keep in mind that using leaner meats like turkey might make the meatloaf a bit drier.
• Onion soup mix: If you’re out of the soup mix packet, combine 1/4 cup dried onion flakes, 2 teaspoons beef bouillon granules, and 1/4 teaspoon onion powder as a substitute.
• Bread crumbs: Out of bread crumbs? Crushed crackers, quick oats, or crushed corn flakes work great. Use the same amount as you would bread crumbs.
• Milk: You can swap milk with beef broth, chicken broth, or even water. For dairy-free options, unsweetened almond or oat milk work well too.
• Ketchup: For the glaze and mixture, you can use tomato sauce mixed with a bit of sugar, or BBQ sauce as alternatives. The flavor will be different but still tasty!
• White vinegar: Apple cider vinegar or lemon juice can replace white vinegar in the glaze – use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meatloaf is overmixing the meat mixture, which can lead to a dense, tough texture – instead, mix the ingredients just until combined, using gentle hands or a fork to keep the meat tender. Another common error is skipping the resting time after baking; letting your meatloaf rest for 10-15 minutes helps it hold together better when slicing and keeps all those tasty juices locked inside. To prevent a greasy meatloaf, avoid pressing the meat mixture too tightly into the pan, and consider placing a few slices of bread underneath to absorb excess fat during cooking. For the best results, use a meat thermometer to check that the internal temperature reaches 160°F, as cooking times can vary depending on the shape and size of your loaf – this ensures your meatloaf is safely cooked while staying juicy.

What to Serve With Meatloaf?

Meatloaf is all about classic comfort food pairings, and creamy mashed potatoes are definitely the first thing that comes to mind! For a complete meal, add some simple steamed green beans or roasted broccoli on the side – they’re perfect for soaking up the tasty meatloaf glaze. If you want to keep things traditional, glazed carrots or corn also make excellent sides that the whole family will enjoy. And don’t forget to make a little extra – meatloaf sandwiches the next day are almost better than the original dinner!

Storage Instructions

Keep Fresh: This tasty meatloaf will stay good in the fridge for up to 4 days when stored in an airtight container. I like to slice it before storing – it makes it super easy to grab portions for sandwiches or quick dinners later in the week!

Freeze: Meatloaf is perfect for freezing! You can freeze it whole or in individual slices for up to 3 months. Just wrap it tightly in plastic wrap, then aluminum foil, or pop it in a freezer-safe container. When freezing slices, place parchment paper between them to prevent sticking.

Reheat: To warm up your meatloaf, cover it with foil and pop it in a 350°F oven for about 20-25 minutes, or until heated through. For single slices, a minute or two in the microwave works great too. If reheating from frozen, thaw in the fridge overnight first for best results.

Preparation Time	10-15 minutes
Cooking Time	60-65 minutes
Total Time	70-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 120-130 g
• Fat: 90-100 g
• Carbohydrates: 90-100 g

Ingredients

• 1 pound lean minced beef
• 1 pound ground pork
• 1 packet onion soup mix
• 2 large beaten eggs
• 1 cup bread crumbs
• 3/4 cup milk
• 1/3 cup ketchup
• 2 tablespoons worcestershire sauce
• 1/2 cup diced yellow onions
• 1 teaspoon black pepper
• 3/4 cup ketchup
• 1 1/2 teaspoons white vinegar
• 1 teaspoon worcestershire sauce
• 2 1/2 teaspoons brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Step 1: Prepare Your Baking Equipment

Begin by preheating your oven to 350 degrees Fahrenheit.

Line a rimmed baking pan with parchment paper to prevent sticking and make clean-up easier.

Step 2: Mix the Meatloaf Ingredients

In a large bowl, combine all the meatloaf ingredients.

Use clean hands to mix everything thoroughly, but be careful not to overmix as this can make the meatloaf tough.

Step 3: Shape and Bake the Meatloaf

Shape the mixed meatloaf ingredients into a loaf shape.

Place the loaf on the prepared baking pan.

Bake the meatloaf in the preheated oven for 45 minutes.

Step 4: Prepare the Meatloaf Sauce

While the meatloaf is baking, make the sauce.

In a small bowl, combine all the sauce ingredients and stir well with a spoon until they are fully mixed.

At the 45-minute mark, remove the meatloaf from the oven and spread the sauce evenly over the top of the meatloaf.

Step 5: Final Bake and Rest

Return the meatloaf to the oven and continue baking for an additional 15-20 minutes, or until the internal temperature reaches 160 degrees Fahrenheit.

Once cooked, tent the meatloaf with foil and allow it to rest for 10 minutes before slicing and serving.

This resting period helps the juices redistribute throughout the meatloaf, ensuring a moist and flavorful slice.