Lipton Onion Soup Meatloaf

meatloaf served with green beans and mini potato

A quick, easy and delicious meatloaf made with Lipton onion soup mix.  Made with a limited number of inexpensive ingredients.  Leftovers can be used as an additional but different meal!


2 1/2 lbs of ground meat.  I prefer using half-ground chuck beef and ground pork.  If you use meat that it too lean, your meatloaf will be dry. You can also use ground turkey or a lower-fat ground beef. However, make sure there is some fat in the meat mixture to keep the meatloaf moist.
1 envelope of Lipton Onion Soup Mix.

3/4  cup plain dry bread crumbs.  If I only have a seasoned Italian container at home, I will use that.  If you only have panko breadcrumbs in your pantry, use those.

3/4 cup of water to mix into the dry breadcrumbs.

2 large eggs

2/3 cup ketchup divided (1/3 will go into the meatloaf, 1/3 will be used as a glaze)

2 tablespoons Worcestershire sauce.

2 tablespoons of brown sugar (optional for the glaze)


Preheat your oven to 350 degrees.

Mix 3/4 cup water with breadcrumbs.  Beat the two eggs.

Remove from oven at 1 hour and use 1/3 cup ketchup with the brown sugar mixed in as a glaze.

Return to stove until cooked through. I use a simple meat thermometer and remove the lipton onion soup mix meatloaf from the oven once the meat is at 165 degrees.

Total cook time takes about 1 hour and fifteen minutes.

Let the meatloaf sit for about 10 minutes so the juices are redistributed prior to serving.

Then mix all the ingredients listed with the exception of the 1/3 cup of ketchup and the brown sugar.



Leftover suggestions -

Cut a slice and serve on a bun similar to a hamburger.  Include traditional burger toppings like lettuce, tomato slices, ketchup and mustard.

Reheat and serve with different veggies.


Keywords: meatload, french onion meatloaf, lipton french onion meatloaf