Tender Onion Soup Meatloaf

If you ask me, onion soup meatloaf is pure comfort food genius.

This hearty dinner combines two classic favorites into one satisfying dish that’ll make your whole family happy. The rich onion soup flavors soak right into the tender ground beef, giving you all that savory goodness in every bite.

It’s made with simple ingredients like onion soup mix and topped with melted cheese that gets golden in the oven. The result is a moist, flavorful meatloaf that tastes like it took hours but comes together pretty quickly.

It’s the kind of meal that fills up hungry kids and makes busy weeknights feel a little more manageable.

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What Kind of Ground Beef Should I Use?

For meatloaf, you’ll want to use ground beef with some fat content to keep your loaf moist and flavorful. I recommend going with 80/20 ground beef, which means it’s 80% lean meat and 20% fat – this gives you the perfect balance without being too greasy. You can use 85/15 if you prefer something a bit leaner, but avoid going with anything leaner than that or your meatloaf might turn out dry. Ground chuck is usually your best bet at the grocery store since it naturally falls into that 80/20 range and has great flavor. Make sure your ground beef is fresh and avoid any packages that look gray or have an off smell.

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Options for Substitutions

This meatloaf is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Ground beef: You can use ground turkey, ground pork, or a mix of beef and pork for different flavors. Just keep in mind that leaner meats like turkey might need a bit more moisture, so add an extra egg or a splash of milk.
• Lipton Onion Soup Mix: If you don’t have the packet, mix together 3 tablespoons dried minced onion, 2 teaspoons onion powder, 2 teaspoons parsley flakes, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon salt.
• Bread crumbs: Crushed crackers, oats, or even torn pieces of stale bread work great. You can also use panko breadcrumbs, but use about 3/4 cup since they’re fluffier.
• Eggs: If you’re out of eggs, try 1/4 cup unsweetened applesauce or 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let it sit for 5 minutes first).
• Brown sugar: Regular white sugar works fine, or you can use honey or maple syrup – just reduce the liquid in the glaze slightly if using liquid sweeteners.
• Ground mustard: Yellow mustard or Dijon mustard can replace ground mustard. Use about 1 tablespoon of prepared mustard instead of the 1/2 tablespoon ground.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with meatloaf is overmixing the ingredients, which creates a dense, tough texture – gently combine everything with your hands just until mixed, and stop there.

Another common error is skipping the resting period after baking; let your meatloaf sit for 10-15 minutes before slicing, or it will fall apart and lose all its juices on your cutting board.

To avoid a dry meatloaf, don’t pack the mixture too tightly into the pan and always use a meat thermometer to check for an internal temperature of 160°F rather than guessing by time alone.

For extra flavor, brush that ketchup glaze on during the last 15 minutes of baking instead of the entire time, which prevents it from burning while still giving you that sweet, caramelized top.

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What to Serve With Onion Soup Meatloaf?

This hearty meatloaf pairs perfectly with classic comfort sides like creamy mashed potatoes and roasted vegetables such as carrots, green beans, or Brussels sprouts. The rich onion flavors in the meatloaf work really well with buttery corn on the cob or a simple side salad with ranch dressing to balance out the meal. For something a bit different, try serving it alongside baked sweet potatoes or garlic mashed cauliflower if you want to keep things lighter. Don’t forget some warm dinner rolls or crusty bread to round out this satisfying comfort food dinner!

Storage Instructions

Refrigerate: This onion soup meatloaf keeps really well in the fridge for up to 4 days when wrapped tightly in foil or stored in an airtight container. I actually think it tastes even better the next day when all those onion soup flavors have had time to meld together!

Freeze: You can freeze cooked meatloaf slices for up to 3 months by wrapping them individually in plastic wrap, then placing in a freezer bag. This makes it super easy to grab just what you need for a quick dinner or lunch.

Reheat: To warm up leftover meatloaf, cover it with foil and heat in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual slices on medium power for 1-2 minutes, but the oven method keeps it from drying out.

Estimated Nutrition

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

• Calories: 3100-3400
• Protein: 160-180 g
• Fat: 180-200 g
• Carbohydrates: 180-200 g

Ingredients

For the meatloaf:

• 2 lb ground beef
• 1 envelope lipton onion soup mix
• 2 eggs
• 1 cup bread crumbs
• 3/4 cup water
• 1/3 cup ketchup
• 1/2 tsp ground black pepper

For the glaze:

• 1 cup ketchup
• 1/4 cup brown sugar
• 1/2 tbsp ground mustard

Step 1: Prepare the Meatloaf Mixture

• 1 envelope Lipton Onion Soup Mix
• 2 eggs
• 3/4 cup water
• 1/3 cup ketchup
• 2 lb ground beef
• 1 cup bread crumbs

Preheat your oven to 350°F (175°C).

In a large bowl, combine the Lipton Onion Soup Mix, eggs, water, and 1/3 cup ketchup.

Stir the mixture until well blended, then add the ground beef and bread crumbs.

Mix everything together with your hands or a sturdy spoon until just combined – be careful not to overwork the meat for a more tender loaf.

Step 2: Shape and Bake the Meatloaf

• meat mixture from Step 1
• non-stick cooking spray (for pan)

Shape the combined meat mixture from Step 1 into a loaf shape.

Place the loaf into a loaf pan or a meatloaf pan that has been sprayed with non-stick cooking spray (or lined with foil).

Bake in the preheated oven for about 1 hour and 15 minutes, or until an internal thermometer reads at least 165°F (74°C).

I like to start checking for doneness at the 1-hour mark to avoid overcooking.

Step 3: Prepare the Glaze

• 1 cup ketchup
• 1/4 cup brown sugar
• 1/2 tbsp ground mustard

While the meatloaf is baking, make the glaze by combining 1 cup ketchup, brown sugar, and ground mustard in a small saucepan.

Warm the mixture over medium heat, stirring until the sugar dissolves completely and the glaze is smooth.

For extra depth of flavor, I sometimes let this glaze simmer very gently for a couple of minutes.

Step 4: Glaze, Slice, and Serve the Meatloaf

• glaze from Step 3

Once the meatloaf is cooked through, remove it from the oven and brush the prepared glaze from Step 3 evenly over the top.

Let the meatloaf rest for a few minutes before slicing and serving.

Resting helps keep the meatloaf juicy and makes slicing easier.

Tender Onion Soup Meatloaf

Delicious Tender Onion Soup Meatloaf recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 33 minutes mins

Cook Time 1 hour hr 7 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 4

Calories 3250 kcal

Ingredients

  

For the meatloaf:

• 2 lb ground beef
• 1 envelope Lipton Onion Soup Mix
• 2 eggs
• 1 cup bread crumbs
• 3/4 cup water
• 1/3 cup ketchup
• 1/2 tsp ground black pepper

For the glaze:

• 1 cup ketchup
• 1/4 cup brown sugar
• 1/2 tbsp ground mustard

Instructions

 

• Preheat your oven to 350°F (175°C). In a large bowl, combine the Lipton Onion Soup Mix, eggs, water, and 1/3 cup ketchup. Stir the mixture until well blended, then add the ground beef and bread crumbs. Mix everything together with your hands or a sturdy spoon until just combined – be careful not to overwork the meat for a more tender loaf.
• Shape the combined meat mixture from Step 1 into a loaf shape. Place the loaf into a loaf pan or a meatloaf pan that has been sprayed with non-stick cooking spray (or lined with foil). Bake in the preheated oven for about 1 hour and 15 minutes, or until an internal thermometer reads at least 165°F (74°C). I like to start checking for doneness at the 1-hour mark to avoid overcooking.
• While the meatloaf is baking, make the glaze by combining 1 cup ketchup, brown sugar, and ground mustard in a small saucepan. Warm the mixture over medium heat, stirring until the sugar dissolves completely and the glaze is smooth. For extra depth of flavor, I sometimes let this glaze simmer very gently for a couple of minutes.
• Once the meatloaf is cooked through, remove it from the oven and brush the prepared glaze from Step 3 evenly over the top. Let the meatloaf rest for a few minutes before slicing and serving. Resting helps keep the meatloaf juicy and makes slicing easier.