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whole Lipton Onion Soup Meatloaf with a slice taken out, showing the juiciness inside
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Lipton Onion Soup Meatloaf

This Lipton Onion Soup Meatloaf is juicy, flavorful, and topped with a tangy glaze—classic comfort food made easy and always perfectly tender.
Course Main Course
Cuisine American
Keyword meatloaf recipes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 447kcal
Author Kathleen

Ingredients

Meatloaf Ingredients

  • 2 pounds ground beef 85% lean
  • 1 envelope Lipton Onion Soup Mix
  • 1/2 cup finely diced onion
  • 2 cloves garlic minced
  • 3/4 cup Italian-style breadcrumbs
  • 2 eggs slightly beaten
  • 2/3 cup whole milk
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1/2 cup ketchup or BBQ sauce choose a smoky one for more depth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional, for a mild kick
  • 2 tablespoons fresh parsley finely chopped

Meatloaf Sauce

  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar adds a tangy finish
  • pinch of cayenne pepper optional
US Customary - Metric

Instructions

  • Oven: Preheat oven to 350°F (175°C).
  • Sauté the aromatics: In a skillet over medium heat, sauté the diced onion (1/2 cup) in a drizzle of olive oil until soft (about 4–5 minutes). Add the minced garlic (2 cloves) and cook for another 30 seconds. Let cool slightly before adding to the meat mixture.
  • Mix the meatloaf: In a large bowl, combine the ground beef (2 pounds), sautéed onion and garlic, onion soup mix (1 envelope), breadcrumbs (3/4 cup), eggs (2), milk (2/3 cup), tomato paste (2 tablespoons), Dijon mustard (1 tablespoon), ketchup/BBQ sauce (1/2 cup), Worcestershire sauce (2 tablespoons), smoked paprika (1 teaspoon), black pepper (1/2 teaspoon), and red pepper flakes (1/4 teaspoon). Mix just until everything is combined—don’t overwork it.
  • Shape and place: Line a rimmed baking sheet or 9x13-inch dish with parchment paper. Transfer the mixture and shape into a loaf, roughly 8x4 inches.
  • Bake (Part 1): Bake uncovered for 40 minutes.
  • Prepare the sauce: In a small bowl, mix together ketchup (1/2 cup), brown sugar (2 tablespoons), Dijon (1 tablespoon), vinegar (1 teaspoon), and cayenne (pinch) (if using).
  • Glaze and finish baking: Spoon the sauce over the meatloaf and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C).
  • Rest and serve: Let the meatloaf rest for 5–10 minutes. Slice and garnish with fresh parsley before serving.

Notes

  1. Make your own mix: Combine 1 tablespoon dried onion flakes, 1 teaspoon onion powder, and a pinch of beef bouillon if you ever run out of soup mix.
  2. Shape by hand: Avoid loaf pans; free-form on a lined baking sheet for better caramelization and even cooking.
  3. Double the sauce: Save half the glaze for dipping or drizzling — it’s that good.
  4. Test seasoning early: Fry a teaspoon of the raw mixture in a pan to taste before baking the whole loaf.

Nutrition

Serving: 1serving | Calories: 447kcal | Carbohydrates: 30g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Monounsaturated Fat: 11g | Cholesterol: 124mg | Sodium: 1103mg | Potassium: 614mg | Fiber: 2g | Sugar: 15g | Vitamin A: 526IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 4mg