My husband has been talking up this Lipton Onion Soup Meatloaf recipe for years! It's one his mother used to make. I don't know why I resisted making it for so many years. But, I finally caved. 

Not having all the ingredients on hand to make my favorite meatloaf recipe (made with ground turkey), I decided it was time to give this retro onion soup meatloaf a try. And you know what? I wasn't disappointed. 

This meatloaf with Lipton Onion Soup is not only delicious, but it's also easy and doesn't require a ton of ingredients to make. It makes a tasty dinner the whole family will enjoy. 

The original Lipton Onion Soup and Dip Mix is a dry mix you buy in a box. It contains two packets of dry soup mix, but you only need one to make this meatloaf recipe. Don't be fooled by recipes that are made with a homemade version of Lipton Onion Soup mix. The flavor just won't be the same. Do yourself a favor and use the original. 

The original recipe from Lipton Kitchens calls this Lipton meatloaf recipe "Souperior Meatloaf". Kind of cute! It calls for 2 pounds of ground beef, but doesn't mention what fat content to use. Because the only seasoning you get is from the onion soup mix, I like to use meatloaf mix instead of plain ground beef.

What is meatloaf mix?

Because of the few ingredients, I think this particular meatloaf recipe tastes best with meatloaf mix: Meatloaf mix is a combination of 1/3 beef (usually ground chuck), 1/3 ground veal, and 1/3 ground pork usually sold in 2 pound packages. You can usually find this mixture prepackaged in the self serve meat section of your grocery store. Or ask your butcher to mix it for you. Meatloaf mix has more flavor and moisture than plain ground beef. 

Shopping List:

• 2 pounds of meatloaf mix (ground chuck, ground pork, ground veal) OR 2 pounds of ground beef (80/20)
• Lipton® Recipe Secrets® Onion Soup Mix
• Unseasoned dry bread crumbs
• eggs
• milk or water
• ketchup

Equipment needed:

No special equipment is needed. You'll need a large mixing bowl and a 9" x 13" pan or quarter sheet pan to bake the meatloaf on. I do not recommend baking in a loaf pan because the fat drippings from the meat have no where to go and you'll end up with a soggy and greasy bottomed meatloaf. 

I do like to line my pan with either parchment or foil to make clean up easier. 

I can't find meatloaf mix. What can I substitute?

You can use all beef to make this meatloaf. You will want a grind that is at least 80% lean. (So an 80/20 beef grind is best) This is also known as ground chuck. This will help ensure you have a moist meatloaf. No one likes a dry, tough meatloaf! 

Can I freeze this meatloaf?

Yes! You can freeze this meatloaf. You can either freeze it before baking (if you didn't use previously frozen ground meat) or after it's done baking. 

If you are freezing it before baking, follow the recipe and shape into a loaf. Wrap it tightly with plastic wrap and then foil and mark the date. It will be good for 3 months. To bake, defrost it in the refrigerator, remove all the wraps, and bake as directed in recipe card below. 

If you are freezing it after it's cooked, just wrap tightly with plastic wrap and foil. Defrost, remove wraps, and heat as desired. 

What can I serve as a side dish with meatloaf?

Potatoes go with meatloaf like salt goes with pepper. I love these flavorful Garlic Parmesan Mashed Potatoes or this tasty Loaded Mashed Potato Casserole to serve along side this Lipton onion soup meatloaf. Looking to keep it lighter? Try this Shaved Brussels Sprouts Salad or give these Country Style Green Beans a try.

How do I make the best version of the original Lipton Souperior meatloaf?

• Make sure you preheat your oven to 350 degrees F.
• Make sure you are using the original Lipton Onion Soup Mix. 
• Use a large mixing bowl and don't overwork the meat. Use your hands to mix! Yup...it's messy, but clean hands make the best meatloaf. Trust me. STOP mixing as soon as everything comes together in the bowl. This will ensure a tender meatloaf. 
• Line your baking pan with parchment or foil for easy clean up.
• Check your meatloaf in the center with an instant read thermometer after the baking time is up. The internal temperature in the middle of the meatloaf should read 160 degrees F for food safety. 
• Allow your meatloaf to rest at least 15 minutes before slicing! You can gently tent it with foil to keep it warm. (This step is important to keep the meatloaf from getting crumbly.)

 

I've probably made a hundred meatloaves in my lifetime. This one ranks up near the top for easy preparation. Of course, cooking is always about making it your own, so feel free to make additions to this meatloaf recipe as you like. 

I think a few dashes of Worcestershire Sauce would be awesome or maybe a bit of dried thyme. If you love the sweet and sour topping some meatloaf recipes have. by all means, replace the plain ketchup topping with a mixture of ketchup, brown sugar, and mustard. Anything goes...it's your meatloaf after all. 

If you LOVE this recipe, make sure you give it a 5 star rating in the recipe card below!

Lipton Onion Soup Meatloaf, Meatloaf with Onion Soup Mix, Meatloaf Recipe Onion Soup Mix

main course, dinner, ground beef

American

Yield: 6

Author: Renee Paj

Lipton Onion Soup Meatloaf

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

The original recipe for Lipton Onion Soup Meatloaf (Souperior Meatloaf) made with ground beef, dry Lipton Onion Soup and Dip Mix, unseasoned bread crumbs, eggs, ketchup, and water that produces a nice, moist, firm, and tasty meatloaf.

Ingredients

• 2 pounds ground beef chuck (80/20) (OR 2 pounds meatloaf mix- 1/3 ground beef, 1/3 ground veal, 1/3 ground pork)*
• 3/4 cup dried, unseasoned bread crumbs
• 1 envelope of Lipton Recipe Secrets Onion Soup and Dip Mix
• 2 eggs, slightly beaten
• 1/3 cup ketchup
• 3/4 cup water or milk* 
• Additional ketchup for topping, if desired

Instructions

1. Preheat oven to 350 degrees F.
2. Line quarter baking sheet or 9 x 13 inch pan with parchment paper or foil (for easy clean up)
3. In large mixing bowl, mix together all ingredients except ground meat. 
4. Add in ground meat (beef or meatloaf mix). With clean hands, mix gently until the meatloaf just comes together. Don't over mix, as this will produce a tough meatloaf. Don't forget to wash your hands with soap and water once you've got the meatloaf shaped on the pan!
5. "Pour" meatloaf into the prepared pan and shape into a loaf. 
6. Bake in oven for 1 hour and 10 minutes, or until internal temperature reaches 160 degrees F. If ketchup topping is desired, spoon on a layer of ketchup 10 minutes before the meatloaf is done and return to the oven to finish cooking.
7. Allow 15 minutes, with meatloaf tented with foil, to cool before slicing. 

Notes:

*I prefer to use meatloaf mix in this meatloaf recipe for better flavor, texture, and moisture level.

*I prefer to use milk instead of water in this meatloaf recipe.

I like to put a ketchup topping on my meatloaf. I often add a few dashes of hot sauce to the ketchup topping before putting it onto the meatloaf.

Nutrition Facts

Calories

405.22

Fat (grams)

19.69

Sat. Fat (grams)

7.01

Carbs (grams)

28.79

Fiber (grams)

1.76

Net carbs

27.03

Sugar (grams)

11.55

Protein (grams)

27.63

Sodium (milligrams)

1143.15

Cholesterol (grams)

169.07

Nutritional Information provided is an estimate.

https://www.reneeskitchenadventures.com/2021/09/lipton-onion-soup-meatloaf.html

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