Classic Lipton Onion Soup Mix Meatloaf Recipe

This Classic Lipton Onion Soup Mix Meatloaf Recipe, also known as souperior meatloaf is comforting, delicious and easy to make! This recipe is full of secret and not so secret ingredients that help make it so comforting, moist and delicious!

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Lipton Onion Soup Mix

The Lipton onion soup mix is a not so secret ingredient because it’s name is in the title of this recipe, the onion soup mix does a lot of the heavy lifting when it comes to making this a flavorful meatloaf. It brings that concentrated caramelized onion flavor to the meatloaf and that is hard to beat!

Plus, you don’t have to chop onions, can I get a little cheer for that?!?! The onion soup mix is what makes this recipe unique and a huge part of why this recipe is such a classic!

Can you use other brands of onion soup mix?

Yes, you can use other brands and still get the same flavors.

A classic with my own twist.

This is my version of this classic. I like my meatloaf to stay moist, saucy and flavorful. I also understand that everyone has a way they make meatloaf. For those area’s I have added some substitutes and options that you can use when making this recipe that allow you to keep it traditional to you.

Breadcrumbs or quick oats?

I feel like this recipe is great with either one. Oats can help your meatloaf never have a dry day, even if you overbake it, they also make it gluten free. Breadcrumbs are more traditional and can bring some added flavor that you may know and love. So for this recipe, I have listed that they are interchangeable, meaning you can use the same amount for both oats or breadcrumbs, so use whichever one you prefer and I promise the results will be very similar.

The glaze.

Let me hear you in the back if you are here for that sweet and tangy glaze on top?!?!

When I was a little girl, I will admit I hated meatloaf, I don’t know if it was how my mom made it or that I was just a kid with undeveloped meatloaf loving taste buds. However, I did always love the glaze on top. I still love the glaze on top.

I love when it’s next to some mashed potatoes, green beans or corn and I can sandwich it into the same bite on my fork, you know what I’m talking about? I’ll just call it the Sunday dinner bite, so delicious! In that moment the glaze is equally as important as the meatloaf.

Needless to say, I learned to love meatloaf in my adult years and I still love the glaze. For that reason, I make mine with extra sauce! I embrace it, I want it to balance out the meatloaf’s interior. If you aren’t as sauce crazy as me, then you can get away with cutting the sauce recipe in half.

A fun twist for the glaze is to add balsamic vinegar instead of white, It gives it a little deeper flavor and I personally love it. Again, I will add this as a substitute to the recipe down below but know that it’s a fun way to give this a twist.

What meat to use in this meatloaf?

I prefer to use the traditional ground beef, I personally like a 80/20 beef that is a little fattier. However, you can use a leaner ground beef like 93/7 and it still tastes great. You can also use ground pork, ground veal, ground chicken, ground turkey and even ground lamb if you wanted. Flavors will differ slightly but the main flavors will stay the same.

Ketchup or tomato sauce?

I prefer to use ketchup in my recipe because it has the umami flavors ready to go. However, if you are used to using tomato sauce, then please use that instead. Tomato sauce has a little less sugar and vinegar in it than ketchup but if those are the flavors you are use to then feel free to use it.

How many does this meatloaf serve?

This meatloaf makes enough for a family of 4-6. I personally have 6 people in my family but of those 6, I have 4 kids. They make up for about 2 adults when it comes to portions.

Can you save leftovers?

Yes you can, keep in an airtight container and they should be eaten in 2-3 days. They should also be sufficiently reheated when eaten.

Meatloaf is tricky when it comes to leftovers, I would say there is a shorter window to eat it than other foods have. Because the meat is thicker, if takes longer to cool down and spends more time in the danger zone temperature wise, so food borne illnesses can grow faster and easier. This is my opinion but something to consider when eating leftover meatloaf.

Can you freeze leftovers?

yes, they can be frozen and reheated from frozen when you want to eat them. I would say not to freeze it more than 2-3 months.

What you need to make this Classic Lipton Onion Soup Mix Meatloaf Recipe:

Serves 4-6

• 1 pound ground beef – (ground chicken, turkey, pork, veal or lamb will also work)
• 1 cup quick oats OR Breadcrumbs (they both work great)
• 2 eggs
• 1 package of Lipton Onion Soup Mix (other brands also work)
• 1/4 teaspoon salt
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon dried parsley (optional)
• 1/2 teaspoon paprika
• 1 tablespoon ketchup – (you can also use tomato sauce)
• 1/3 cup milk

Optional add-in’s:

Diced bell peppers

For the Glaze (this makes a saucy meatloaf, if you want less sauce, half ingredients)

• 1 cup ketchup – (you can also use tomato sauce)
• 2 tablespoons Worcestershire sauce
• 3 tablespoons vinegar – white, balsamic or red wine vinegar
• 1/2 cup sugar or brown sugar – this makes a sweeter sauce, adjust sugar to preference
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1 teaspoon hot sauce or siracha (optional)

Instructions

1. Preheat oven to 375 F.
2. In a large bowl, add ground beef, oats or breadcrumbs, eggs, onion soup mix, salt, dried herbs, dried parsley (if using it), paprika, ketchup and milk and mix together well.
3. Spray a loaf pan, 8 x 8 or equivalent pan with cooking spray and press your meat mixture into it evenly.
4. In another bowl, add your glaze ingredients and mix well.
5. Pour glaze or desired amount of glaze over the top and spread evenly.
6. Bake for roughly 45 minutes, less for thinner loafs and more for thicker loafs. Internal temperature should be around 160 F. with a meat thermometer.
7. Let cool slightly, then slice, serve and enjoy.

Here are a few other recipes you may also enjoy:

Cheesy Biscuit Chicken Pot Pie
Avocado And Sundried Tomato Bites
Filet Mignon Beef Wellington