Let Me Tell You About This Meatloaf
So, full disclosure: I didn’t even like meatloaf until my sister-in-law showed up with her version of Lipton Onion Soup Meatloaf at a family potluck. (I know, I know, but hear me out.) It looked a little…well, unremarkable, but then I took a bite and pretty much never looked back. There’s something about that soup mix—seriously, it works magic. Now, it’s my go-to for easy, hearty dinners, especially when the week’s been a total circus and I can’t be bothered with fancy stuff. Oh, and one time, my cat tried to steal the leftovers right off the counter, so if that isn’t a glowing endorsement, I don’t know what is.
Why You’ll Love This (or at least why I do!)
I make this when I want something that tastes like home, you know? My family goes a bit wild for it because it’s just so…reliable. Not fussy. I mean, there’s nothing worse than a meatloaf that falls apart (been there, grumbled that), but this one holds together like a champ. And if you’re short on time, it’s forgiving. Also, no shame if you eat it cold out of the fridge the next day—that’s kind of my secret favorite. It’s the sort of thing that just gets better, almost like soup, which is probably why I like it.
What You’ll Need (But You Can Totally Wing It)
- 2 lbs ground beef (I’ve used turkey in a pinch, and it’s honestly fine. My grandmother, bless her, swore by 80/20 beef, but I usually grab what’s on sale.)
- 1 envelope Lipton Onion Soup Mix (or store brand, no judgement—it all tastes good)
- 2 eggs (sometimes I just use one if I’m running low; it still works)
- 3/4 cup breadcrumbs (panko, crushed crackers, even leftover stuffing mix… improvise!)
- 1/3 cup milk (or water if you’re out of milk, which happens more often than I like to admit)
- 1-2 tablespoons ketchup (for inside the mix; I sometimes add a bit more on top)
- Optional: 1/2 teaspoon garlic powder, a sprinkle of black pepper, maybe a handful of chopped parsley if you’re feeling fancy
How To Make It (Don’t Stress About Perfection)
- Preheat your oven to 350°F (about 175°C). I always forget and end up waiting for it—so maybe pop it on before you start wrangling ingredients.
- In a big bowl, dump in everything—the meat, soup mix, eggs, breadcrumbs, milk, ketchup, the optional seasonings—just whack it all in. This is where I usually get my hands messy (kids find it hilarious), but you can use a spoon if you’re not into the whole squishy business.
- Mix it all together until combined, but don’t overthink it. If it looks a bit gloopy, that’s normal. Actually, I find it works better if you stop mixing before it gets too smooth. Don’t worry if it looks a bit weird at this stage—it always does!
- Scoop the mixture out onto a lined baking sheet or into a loaf pan. You can shape it into a classic loaf or, honestly, just smush it into whatever shape fits. I’ve even done mini meatloaves on a whim.
- Slather the top with a bit more ketchup if you like that sweet glaze (I do, my brother doesn’t—so I do half with and half without, just to keep the peace).
- Bake for around an hour, or until it’s cooked through and a bit crispy on the edges. Sometimes I check at 50 minutes if I’m feeling impatient, but try not to rush it. I once pulled it out too soon and, yeah, lesson learned.
- Let it rest for at least 10 minutes before slicing. This is when everybody magically appears in the kitchen, sniffing around. It’s basically impossible to wait, but totally worth it.
Notes From My Many Meatloaf Experiments
- One time I added grated carrot—nobody noticed, so if you want to sneak in veg, go for it.
- If you use turkey or lean beef, it can be a little dry; just add a splash more milk or even a spoon of mayo (I know, but it works!).
- Don’t panic if it cracks on top. That just means you’ve made it with love. Or, well, you mixed it a tad vigorously. Either way, still tasty.
Variations I’ve Tried (And One I Won’t Try Again)
- Sneaky cheese center: I once hid a bit of cheddar in the middle; it was gooey and amazing.
- BBQ sauce swap: Out of ketchup? Barbecue sauce gives it a smoky kick. My sister swears by it.
- Rice instead of breadcrumbs: This one was… interesting. Maybe don’t do it unless you’re desperate, it turned out a bit gummy for my taste.
What If You Don’t Have a Loaf Pan?
No worries! I’ve shaped the mixture right onto a baking sheet more times than I can count—just call it rustic. Foil works for lining if you don’t want to scrub stuck-on bits. And if you have a muffin tin, you can make mini meatloaves; they bake faster, which is handy if you’re racing the dinner clock.
Storing Leftovers (If You Even Have Any)
Pop leftovers in an airtight container in the fridge—they’ll keep for 2-3 days. You can freeze it too, but honestly, in my house, it never lasts more than a day. Oh, and cold meatloaf sandwiches? Underrated lunch, trust me.
How I Like to Serve It
I almost always serve this with mashed potatoes and peas—because that’s just what my mom did. But my kids like it with mac and cheese (go figure). Sometimes I get all ambitious and serve a green salad, but, uh, that’s rare. You do you! For a fancier twist, check out this roundup of meatloaf sides—in case you want to jazz it up.
What I’ve Learned (aka Pro Tips and Oopsies)
- Patience! I once tried rushing and sliced before it rested; it fell apart and everyone just sort of stared. So, let it sit, even if your stomach’s growling.
- Don’t overmix. I used to try for a perfectly smooth mix, but it’s actually better if it’s just combined. Trust me, you won’t regret it.
- And if you run out of soup mix, you can DIY it (sort of) with some dried onion flakes and bouillon. Here’s a recipe I use in a pinch.
FAQs: Real Questions I’ve Actually Gotten
- Can I make this with ground turkey? Yep! Just watch for dryness—maybe add a splash more milk. It’s a bit lighter but still good.
- What if I don’t have breadcrumbs? Crackers, crushed cereal (seriously), even old hot dog buns torn up work. Once I used crushed tortilla chips and it was… surprisingly decent?
- Can I prep it ahead? Totally. Mix it up and stash it in the fridge for a few hours, then bake when ready. I wouldn’t go overnight, though—on second thought, it’s probably fine, but I haven’t tried that long myself.
- How do I know it’s done? Thermometer says 160°F, but if you don’t have one (I only got mine last year), just check that the juices run clear and the edges are crispy. Or cut into it and peek.
- Is it gluten-free? Not as written, but if you use GF breadcrumbs or oats, you’re set. Actually, oats work nicely; just don’t use steel-cut, trust me.
And finally, if you want to see a fancy version, this recipe at Tastes Better from Scratch is a fun read. But really, there’s nothing like this simple, comforting meatloaf for a regular old Tuesday night. Let me know if you try it (or if your cat likes it too)!
Ingredients
- 2 pounds ground beef
- 1 packet (1 oz) Lipton Onion Soup Mix
- 1 cup breadcrumbs
- 2 large eggs
- 3/4 cup milk
- 1/3 cup ketchup, plus extra for topping
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
Instructions
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1Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
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2In a large mixing bowl, combine ground beef, Lipton Onion Soup Mix, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, and black pepper.
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3Mix all ingredients together until just combined. Do not overmix to keep the meatloaf tender.
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4Transfer the mixture into the prepared loaf pan and shape into a loaf. Spread a thin layer of ketchup on top for glaze.
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5Bake in the preheated oven for 55 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
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6Let the meatloaf rest for 10 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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