Name: Lipton Onion Soup Meatloaf Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 1 lb ground beef; 1 large beaten egg; ½ cup plain breadcrumbs; ¼ cup whole milk; ¼ cup ketchup; 1 tbsp Coles Worcestershire Sauce; ½ tsp garlic powder; ½ tsp black pepper; Sweet Ketchup Glaze:; ¼ cup ketchup; 1 tbsp light brown sugar; 1 tsp yellow mustard; Homemade Onion Soup Mix:; 4 tbsp dried onion flakes; 2 tbsp onion powder; 1 tbsp garlic powder; 1 tbsp parsley flakes; ½ tsp celery salt (or plain salt); ½ tsp ground black pepper

There’s just something magical about a meatloaf recipe that’s both simple to make and packed with rich, savory flavor. This Lipton Onion Soup Meatloaf is a throwback to everything I love about classic home cooking—no fuss, just hearty, satisfying goodness. The secret? That iconic onion soup mix that transforms ground beef into something utterly mouthwatering.

When I first made this recipe, it was for one of those chilly weeknights where you just want something warm and familiar. The smell of onion and garlic filling the kitchen as the meatloaf baked was like a hug in food form. And that sweet ketchup glaze? Let’s just say it’s now a non-negotiable topping in my house.

If you’re ready to dive into the kind of dinner that feels like a warm blanket, this recipe is going to become your new go-to.

The story behind this classic dish 🍴

Did you know that meatloaf has been around in some form since ancient Rome? Of course, it wasn’t until the Great Depression that meatloaf became a staple in American kitchens. It was an economical way to stretch a small amount of meat by adding fillers like breadcrumbs or oats.

This particular version, featuring Lipton Onion Soup Mix, became wildly popular in the mid-20th century as convenience foods surged in popularity. The mix was a game-changer, making it quick and easy to infuse dishes with bold onion flavor. Over time, home cooks started adding their own twists, like ketchup glazes or Worcestershire sauce, to make it even better.

Let’s talk ingredients: why they matter

The beauty of this recipe is how simple ingredients come together to create something unforgettable.

Ground beef: This is the heart of the dish. Opt for an 80/20 blend for the best balance of flavor and moisture. Leaner beef can work, but you might lose some of that juiciness.
Lipton Onion Soup Mix: The star of the show! This blend of dried onion and spices saves time and punches up the flavor. you can whip up a homemade version (recipe included above).
Breadcrumbs: These act as the binder, giving the meatloaf its structure. Plain breadcrumbs work best, but panko is a good alternative.
Ketchup and Coles Worcestershire sauce: These add a sweet and tangy richness to the meat mixture.
Garlic powder and black pepper: Just the right amount of seasoning to complement the onion flavor.
Sweet ketchup glaze: Made with ketchup, brown sugar, and mustard, this topping caramelizes in the oven, creating a slightly sticky, sweet-savory layer.

Kitchen gear: what you need (and what you don’t)

You don’t need much for this recipe, which makes it perfect for busy evenings. Here’s what I recommend:

Mixing bowl: A large bowl is essential for combining all the ingredients.
Loaf pan or baking sheet: A loaf pan gives the meatloaf its classic shape, but you can free-form it on a baking sheet for a more rustic look. I’ve done both, and they turn out great either way!
Thermometer: To ensure the meatloaf reaches an internal temperature of 165°F, a meat thermometer is a lifesaver. No guessing required.
Foil or parchment paper: For easy cleanup, especially if you’re shaping the loaf on a baking sheet.

If you don’t have a loaf pan, don’t sweat it—just form the mixture into an oval and bake it on a lined sheet.

Step-by-step: my foolproof method (and tips to get it right)

1. Prep your workspace

Preheat the oven to 350°F and prepare your baking dish. Spray your loaf pan or line a baking sheet with parchment paper or foil for easy cleanup. Trust me, you’ll thank yourself later.

2. Mix the meatloaf base

In a large bowl, combine the ground beef, Onion Soup Mix, egg, breadcrumbs, milk, ketchup, Worcestershire sauce, garlic powder, and black pepper. Use your hands (yes, hands are the best tool here!) or a spoon to gently mix everything until just combined. Overmixing can make the meatloaf dense, so be gentle.

Pro tip: If the mixture feels too wet, sprinkle in a little more breadcrumbs, a tablespoon at a time.

3. Shape it

Transfer the mixture to your loaf pan or form it into a loaf shape on the baking sheet. Pat it down gently but don’t pack it too tightly—this helps keep the meatloaf tender.

4. Glaze it up

In a small bowl, stir together the ketchup, brown sugar, and mustard for the glaze. Spread it evenly over the top of the meatloaf. This step takes it from “good” to “I need seconds.”

5. Bake to perfection

Bake in the preheated oven for 1 hour, or until a thermometer inserted into the center reads 165°F. The glaze will be bubbling and slightly caramelized—pure heaven.

6. Rest, slice, and serve

Let the meatloaf rest for 5–8 minutes before slicing. This helps the juices redistribute, making every slice juicy and flavorful.

Variations and tweaks to try

Make it gluten-free: Swap the breadcrumbs for gluten-free breadcrumbs or almond flour.
Go dairy-free: Replace the milk with unsweetened almond milk or beef broth.
Add veggies: Finely diced bell peppers or shredded carrots blend right in and add a touch of sweetness.
Spice it up: A dash of hot sauce or paprika in the meat mixture can add a little heat.
Seasonal twist: In the fall, try adding a pinch of ground sage or thyme for extra warmth.

Serving ideas: make it a feast

For a classic meal, serve this meatloaf with mashed potatoes and roasted green beans. The creamy potatoes pair beautifully with the savory meatloaf, and the green beans add a fresh crunch. If you’re hosting, sprinkle a little parsley on the meatloaf for a pop of color, and slice it on a wooden cutting board for a rustic presentation.

Drink pairings for everyone

Here are a few suggestions:

Iced tea: A glass of lightly sweetened iced tea complements the rich flavors perfectly.
Lemonade: The brightness of fresh lemonade cuts through the savory meatloaf.
Sparkling water: Add a slice of lemon or lime for a refreshing option.
Apple cider: If it’s chilly outside, a warm mug of spiced apple cider is the ultimate comfort drink.

Storing and reheating tips

Got leftovers? Lucky you! Store the meatloaf in an airtight container in the fridge for up to 4 days. For longer storage, wrap slices in foil and freeze for up to 3 months.

To reheat, microwave individual slices on medium power until warmed through, or wrap them in foil and bake at 350°F for 15 minutes. Avoid drying it out by adding a splash of water or broth when reheating.

Scaling the recipe for a crowd

This recipe serves about 4 people, but it’s easy to scale up. Doubling the recipe? Use two loaf pans or a larger baking dish. Just keep in mind that a bigger loaf might need a bit more baking time. For smaller servings, divide the mixture into mini loaves and reduce the bake time to around 30–35 minutes.

Potential hiccups (and how to fix them)

Meatloaf falls apart: This usually happens if there’s not enough binder. Next time, add more breadcrumbs or egg.
Too dry: Overcooking is the culprit. Always check with a thermometer to avoid this.
Glaze slides off: Make sure the glaze is spread evenly and not too thick.

Ready to try it?

This Lipton Onion Soup Meatloaf is one of those recipes you’ll want to make again and again. It’s hearty, flavorful, and endlessly adaptable. Whether you stick to the original or put your own spin on it, I know it’ll be a hit at your table. So roll up your sleeves, grab that onion soup mix, and get cooking!

FAQs

1. Can I make this meatloaf ahead of time?

Yes! You can prep the meatloaf mixture and shape it, then cover and refrigerate it for up to 24 hours before baking.

2. Can I use turkey instead of beef?

Absolutely! Ground turkey works well, but it might cook a bit faster, so check the temperature early.

3. How do I know when it’s done?

A thermometer inserted into the center should read 165°F. That’s your golden number.

4. Can I make mini meatloaves instead?

Absolutely! Divide the mixture into smaller portions and shape them into mini loaves or use a muffin tin. Bake at 350°F for about 25–30 minutes, checking that the internal temperature reaches 165°F.