This onion soup meatloaf recipe is a hearty dinner made from juicy ground beef and savory onion soup mix, smothered with a tangy ketchup glaze. All you need is 5 ingredients!
Onion soup mix is an easy shortcut to loads of flavor. I use it in plenty of recipes like my hamburger rice casserole and crock pot cube steak.
I feel like those of us who grew up eating meatloaf either loved it or didn’t. I’ll admit, I was never a big meatloaf fan. Then, my mother-in-law shared her best meatloaf recipe. All of a sudden, I was making that meatloaf, turkey meatloaf, and even a smoked version. With the right ingredients, meatloaf is delicious. This moist, juicy, and flavor-packed onion soup meatloaf is just one more reason to love it.
Why I Love This Classic Onion Soup Meatloaf
- Moist and tender. This isn’t your 1950s dry, bland meatloaf. This onion soup meatloaf is super moist, tender, and juicy, inspired by my MIL’s recipe.
- Full of French onion flavor. I’ve replaced the individual spices with a packet of French onion soup. It seasons the meat perfectly, and the flavors are super savory!
- 5 ingredients, 3 steps. Make this French onion meatloaf in 3 steps with just a few ingredients. All you do is mix, shape, and bake.
Ingredients You’ll Need
Onion soup mix is such a great “flavor hack”, and it keeps the ingredients list short and sweet. These are my notes on what you’ll need to make your homemade meatloaf. Scroll down to the recipe card for the printable list, amounts, and recipe details.
- Ground Beef – I recommend lean ground beef as there’s just enough fat to keep things juicy. You can also make this meatloaf with ground turkey, chicken, or a combination of ground meats, like beef and pork.
- Eggs – Lightly beaten.
- Onion Soup Mix – This can be your favorite store-bought French onion soup mix, like Lipton. You can also use homemade onion soup mix.
- Breadcrumbs – Regular or panko breadcrumbs, seasoned or unseasoned; it’s up to you. You can also make breadcrumbs by pulsing day-old bread or croutons in the food processor to make a fine crumb.
- Ketchup – For the meat mixture as well as for basting the meatloaf. You could substitute ketchup with BBQ sauce (or go half-and-half) for a different flavor profile.
How to Make Onion Soup Meatloaf
Here’s how to make this savory Lipton onion soup meatloaf in 3 simple steps. Scroll to the recipe card at the bottom of the post for the printable recipe.
- Combine the ingredients. Add all of the meatloaf ingredients and the onion soup mix to a mixing bowl. Fold that together until it’s evenly combined.
- Shape the loaf. Next, transfer the meat mixture to a lined baking sheet and shape it into a loaf. Brush the top lightly with ketchup.
- Bake. Bake this onion soup meatloaf in a 350ºF oven for 1 hour. Take it out, brush it with more ketchup, and bake it for another 15 minutes. Afterward, rest the meatloaf for a few minutes, then slice and serve.
Tips and Variations
- Don’t overmix the meat. Overworking the meatloaf mixture can lead to a dense, tough meatloaf (just like overmixing the ingredients for meatballs). Mix until the ingredients are well combined, but don’t overdo it.
- Check for doneness. This meatloaf usually takes about an hour to cook, but not all ovens are the same, so I recommend checking the internal temperature. Meatloaf is done when it reaches 160ºF.
- Let it rest. Similar to resting steak, letting the meatloaf rest after baking allows it to set up nice and juicy. It also makes for cleaner slices.
- Swap water for milk. This recipe calls for water to bring extra moisture to the meat mixture. If you’d like, you can substitute milk instead.
Storing and Reheating Leftovers
- Refrigerate. Store any leftover meatloaf covered airtight in the fridge. It’ll last for up to 4 days.
- Reheat. Warm the meatloaf whole or in slices in the oven until it’s hot throughout. Consider covering the top with foil to help keep it moist. You can also use the microwave.
- Freeze. My favorite way to freeze homemade meatloaf is to cut it into slices, wrap each slice in plastic wrap, and stash them in a freezer bag. It makes it easy to grab and thaw/reheat on the go.
Preheat oven to 350º F. Line a baking sheet with foil. Set aside.
In a large mixing bowl mix together all of the ingredients until well combined.
Pour the meat mixture onto the prepared baking sheet and shape into a loaf.
Brush the top lightly with ketchup.
Bake for an hour. Remove from the oven, brush with additional ketchup and bake for another 15 minutes.
Remove from the oven and let it rest for 5 minutes before slicing to serve.
Calories: 278kcal | Carbohydrates: 10g | Protein: 36g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 322mg | Potassium: 600mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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