This tasty Lipton onion soup meatloaf is seasoned with classic, savory Lipton Beefy Onion Soup mix for a quick dinner. Simply mix in the onion soup packet with your ground beef or preferred meatloaf blend, and bake. It's an easy 6-ingredient meatloaf dinner your family will love.
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Quick And Flavorful Meatloaf Dinner
I love a great meatloaf! You’ll find several amazing meatloaf recipes on my blog! What makes this delightful Lipton onion soup meatloaf different is that it’s so easy and quick to throw together.
It’s incredibly time-friendly when you use the onion soup mix – you’ll have all the seasoning and flavor you need!
❤️ Why I Love This Recipe
- So Easy. Mix the ingredients, throw it in a loaf pan, and bake. This recipe has just four steps – it’s the easiest ever.
- So Tasty. This meatloaf is full of that classic beefy onion soup mix flavor. It makes it rich, delicious, and full of flavor you’ll adore.
- Perfect for Weeknights. With just six ingredients and a short prep time, this easy meatloaf recipe is sure to be a weeknight staple.
🥘 Ingredients
- Ground Beef – I like using an 80/20 blend of ground beef or ground chuck for this recipe. You can use leaner meats but try not to go less than 85/15 so it stays juicy.
- Lipton Onion Soup Mix – This gives ground beef all that delicious flavor! You can also use Recipe Secrets Beefy Onion soup mix or a generic onion soup mix. You can use my DIY Onion Soup Mix too!
- Breadcrumbs – This will help to bind your meatloaf! You can use regular breadcrumbs or panko – but they should be plain and unseasoned!
- Milk – You can also use beef broth or water to moisten the breadcrumbs and to make the meatloaf super moist and tender.
- Eggs – Eggs also help to bind the meatloaf and add richness.
- Ketchup – You’ll double the amount if you want to have a ketchup topping. Ketchup in the meatloaf adds extra moisture and a tasty, tangy flavor!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
📖 Variations
Want to add even more flavor to your meatloaf? Try adding a splash of Worcestershire sauce, 4 ounces of sliced white or cremini mushrooms, or ½ cup of diced green pepper or onion to the mix.
Or, add 2 tablespoons of brown sugar to the ketchup for an even sweeter glaze!
Lipton has quite a few products that can be swapped out with the usual flavor to vary your meatloaf to your personal taste. Try classic onion, golden onion, vegetable, or onion mushroom flavors!
Leaner proteins like ground chicken or ground turkey are also great when mixed with onion soup mix!
Lipton Onion Soup Meatloaf (with oatmeal) - Swap out the breadcrumbs for 2 cups of oatmeal, increase the eggs to 3 large eggs, and omit the milk and ketchup. Combine and cook as directed in the recipe card below.
Try my amazing smoked meatloaf, my delicious Cracker Barrel meatloaf, or my popular bacon-wrapped meatloaf!
See my Ultimate Meatloaf Guide for all the best tips and info to make any meatloaf turn out perfectly! You can also read more great resources for picking the best meat for meatloaf, internal temperatures of meatloaf, or the oven temperatures for meatloaf here!
🔪 How To Make Lipton Soup Mix Meatloaf
Could meatloaf be any easier? I don’t think so! You can have this delicious meatloaf mixed, shaped, and in the oven in about 5 minutes!
Grab a mixing bowl, measuring cups, and a loaf pan to get started. This recipe will yield about 8 servings.
Prep & Combine Ingredients
Step 1: Preheat Oven. Start by preheating your oven to 350°F (175°C/Gas Mark 4). Then, set out a 9x5-inch loaf pan. You can make a free-form meatloaf in a 9x13 baking dish if you don’t have a loaf pan!
Step 2: Mix Ingredients. In a large mixing bowl, combine 2 pounds (907.18 grams) of ground beef with 1 packet of Lipton Onion Soup mix, ¾ cup (81 grams) of breadcrumbs, ¾ cup (177.44 milliliters) of milk, 2 large eggs, and ⅓ cup (80 grams) of ketchup.
Step 3: Mix until just combined, then transfer into your loaf pan, smoothing the top of the mixture a bit.
Bake The Meatloaf & Serve
Step 4: Bake. Place the meatloaf in the center of the middle rack of your oven and bake at 350°F (175°C/Gas Mark 4) for 55 minutes to an hour, or until the internal temperature of the meatloaf reaches at least 160°F (71°C).
Step 5: Rest and serve! Remove the meatloaf from the oven when done, and rest for about 10 minutes before slicing and serving to keep all those juices in.
🍽️ What To Serve With Meatloaf
My super easy Lipton Onion Soup meatloaf is the best weeknight dinner! You can serve it with delicious, cream cheese mashed potatoes and a crisp green broccolini salad!
Try my ultra-rich garlic red skin mashed potatoes and my quick air fryer brussels sprouts! Be sure to see my post on What To Serve With Meatloaf for great ideas for more amazing side dishes! Enjoy!
>>>See All Of My Tasty Recipes Here!<<<
💭 Tips & Notes
- Beat the eggs beforehand to prevent over-mixing! Over-mixing the meatloaf can make it tough – we don’t want that! If you beat the eggs in a separate bowl before adding them to ground beef it’ll take out a lot of the mixing time.
- Want a delicious ketchup glaze? I recommend it for this recipe! You can add ⅓ cup of ketchup to the top of the meatloaf after 45 minutes of cooking time. Take the meatloaf out of the oven and spread the ketchup evenly over the top. Return the meatloaf to the oven and cook for 10 minutes or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for at least 10 minutes before cutting into it! No one wants a dry meatloaf! Allowing the meatloaf to rest for a while will let all the juices redistribute and not run right out as soon as you cut into it.
- If you’re adding veggies into the loaf, sauté them first! If you want to follow the variations and add chopped green bell pepper, onion, or mushrooms, try sautéing them for a few minutes until they soften. This way, they’ll be completely cooked when your meatloaf is done!
🙂😀 Testimonials
I remember this recipe from a boxed mix and was so happy to find it on your site! Thanks for sharing all of your ideas to make this basic recipe better, my family can't stop raving about it as written!
Karen, Duluth, MN
🥡 Storing & Reheating
My meatloaf tastes even better the next day! If the meatloaf is stored in an airtight container or wrapped in foil before refrigerating, it will last for up to 3 to 5 days.
Freezing
If you’re making meatloaf for another day – it freezes exceptionally well! You can freeze either a whole meatloaf or individual slices of meatloaf for easy reheating.
Make sure it’s completely cooled before packing to freeze. Wrap the meatloaf in plastic wrap and place it into an airtight freezer storage container or freezer bag.
Meatloaf freezes well for up to 3 months! That’s perfect for meal prep! See all of my tips in this guide to freezing meatloaf.
Reheating
I like to reheat meatloaf leftovers in the oven to keep them juicy! Preheat your oven to 250°F (121°C/Gas Mark ½). Then, place slices of meatloaf or an entire meatloaf into the dish, splashing a little beef broth into the dish to keep it moist.
Cover with aluminum and bake until the center reaches at least 165°F (74°C), about 25-30 minutes. See more tips and reheating methods here.
❓ Recipe FAQs
There are some recipes that call for soaking the breadcrumbs in milk to help fully hydrate them. If you have time, you can definitely do this! I like to mix all the ingredients together to save time – but feel free to soak the breadcrumbs!
If your meatloaf turned out dry, even with all the ingredients that make it moist, it’s possible the meatloaf got overcooked! I would recommend using a meat thermometer to temp the meatloaf. Once it reaches 160°F (72°C) you should pull it out of the oven right away!
The meatloaf could also be dry from not letting it rest enough before slicing it – make sure to let the meatloaf rest to keep in all the juices!
😋 More Amazing Meatloaf Recipes
- Cracker Barrel Copycat Meatloaf
- Bacon Wrapped Meatloaf
- Smoked Meatloaf
- Stove Top Meatloaf
- Air Fryer Meatloaf
- Boston Market Meatloaf
You can also see all of the meatloaf recipes on BIWL for more dinner inspiration.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Lipton Onion Soup Meatloaf Recipe
Ingredients
- 2 lbs ground beef
- 1 packet Lipton Onion Soup Mix (Recipe Secrets Beefy Onion soup mix or Onion soup mix)
- ¾ cup breadcrumbs
- ¾ cup milk (or beef broth or water)
- 2 large eggs
- ⅓ cup ketchup (double if a ketchup topping is desired)
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4) and set out a 9x5-inch loaf pan.
- In a large mixing bowl combine the 2 lbs ground beef with 1 packet Lipton Onion Soup Mix packet contents, ¾ cup breadcrumbs, ¾ cup milk, 2 large eggs, and ⅓ cup ketchup. Mix until just combined, then transfer into your loaf pan.
- Cook at 350°F (175°C/Gas Mark 4) for 55 minutes to an hour, or until the internal temperature of the meatloaf reaches 160°F (71°C).
- Remove from the oven when done and allow to rest for 10 minutes before slicing and serving.
Notes
- The optional ketchup topping can be added after 45 minutes of cooking time. Remove the meatloaf from the oven, spread the ⅓ cup of ketchup, and finish cooking.
- Optional stir-ins include a splash of Worcestershire sauce, 4 ounces of sliced mushrooms (white or cremini), ½ cup diced green pepper, or up to 2 tablespoons of brown sugar.
Cheryl says
Hi Angela,
If using panko instead of bread crumbs would this recipe still call for 3/4 cup?
Angela @ BakeItWithLove.com says
Yes, I use those amounts interchangeably. Enjoy!
Diane Champagne says
wowwwww tres tres bon merci
Andrea S Russell says
I am baking your meatloaf recipe and,
i don't think 55 minutes is enough for a6 pound loaf even though it's smells
Angela @ BakeItWithLove.com says
No, the tripled recipe definitely will take longer. I would allow 25-30 minutes per pound for cooking at 350F, so check the internal temperature at about 2 1/2 hours. Thanks for asking!
Brenda says
I read all the comments and suggested changes from others, but I made the recipe as is, and wow! Both my husband and I agree it’s easy, very delicious, and just perfect as written. We love it. This is my family meatloaf recipe from now on.
Jacquie says
I've been making this meatloaf for 30 years now, and my family loves it! I follow the basic recipe but I add Worcestershire sauce and grated carrots. I find it helpful to use my hand for mixing, that way I can tell if it's too wet or too dry. If it feels too wet, add bread crumbs. If it feels dry, add more ketchup. I top it with crumbled blue
cheese or parmesan, right after taking it out to cool. Perfect!
Elyce says
Hello.... I made this with beef last night... absolutely delicious... wondering... would this work as well with ground chicken?
Angela @ BakeItWithLove.com says
I would think that it would work very well for adding flavor to bland ground meats like chicken and turkey. I haven't tried it out yet, but I do think it sounds perfect!
Kziggy says
This is a recipe my family has used for meatloaf for a long time ....Generally speaking, meatloafs are delicious because they are fattier. You could try using it with any meat. The onion soup mix is sodium packed and will give a lot of flavor to anything, but it might not give you the desired texture /taste with a low fat protein....could be a bit dry, but I'm sure it would work in theory.
Sandy. Snyder says
I followed the recipe to a tea, added diced green chilies (small can) with liquid, and a half can of corn beef hash to the mixture. Last 10 minutes added strips of mozzarella cheese on top. Delicious!
Edward M Piette says
I am going to try this tomorrow, with the final toppings. It sounds delicious!
Bev says
What a amazing meatloaf tender and moist with great flavor, yummy:)
Steve says
Excellent flavor and everyone loved it. Used half and half for the liquid and will try beef broth next time. Thank you for a great recipe!
Pam H. says
This meatloaf was so moist and delicious. My kids asked for seconds and thirds!
Angela @ BakeItWithLove.com says
That is super to hear! So glad everyone enjoyed it!
Treva says
This is a great recipe. Some changes I made to our dinner are that I used a 6 oz. box of stuffing instead of bread crumbs, omitted ketchup, added1/2 tablespoon of Worcestershire sauce, 3 tablespoons of half n half, and used 3/4 cup of water for the liquid, then topped it with 3 strips of applewood smoke bacon. It baked for 1 hour at 350° and was terrific. Thank you!
Bob says
Nice texture and moist, but not as tasty as expected or hoped for.
We used 80/20 ground chuck, panko, canned broth and BBQ sauce instead of ketchup-- and it still was kinda blah without brown gravy.
FOOD FOR THOUGHT: Use Campbell's condensed beef broth and favorite jarred salsa instead of the BBQ sauce. No ketchup or milk.
Also might try half-and-half ground chuck and ground pork.
Agree that making a hand-shaped loaf is better than using a pan. We made two smaller loaves. Next time, we'll bake them on a 12-inch perforated round pizza pan on top of a 12-inch round ceramic baking dish to let the fat, etc. run off into the baking dish.
Thanks for the opportunity to provide feedback!
D says
The recipe is super easy and tasty. The notes are worth reading. The author Angela presents her recipes in a very logical manner. I try to use her recipes whenever possible.
D
Angela @ BakeItWithLove.com says
Thank you D! I'm very glad you enjoy the recipes!!
Joanne Wright says
This is delicious! Our family loves this recipe....it's my go-to for meatloaf...thanks so much for sharing!
Steve W. says
I like to make mine with 1 lb ground Australian wagyu, ground veal 1 lb and 1lb ground pork. Use 1 1/2 bags of soup mix and the rest is the same and oh man oh man oh man is it ever so moist and extremely flavorful. Since i started cooking with the ground wagyu i will never eat or make a meatloaf with regular ground beef. Even when i make a classic Italian meatloaf.
Steve W. says
Forgot to add that i also bake it bit longer till temp reads 160°f. Got 1 in the oven as we speak.
Erica says
I just made this for dinner tonight, and I am a bit disappointed with the texture. It was dry even though I let it rest, didn’t overcook it and followed all of your steps. I also thought it could use a bit more flavor, but I normally use more flavorings than recipes call for, so maybe that is just a me thing.
Angela @ BakeItWithLove.com says
I'm sorry that you had poor results, it is a classic recipe that was shared by Lipton. I personally love my meatloaf seasoning for making any meatloaf recipe absolutely tasty.
PS. There are quite a few meatloaf recipes here on the site, I hope you give a different one a try! Enjoy!
Diane says
This recipe is Fabulous! I used 1/2 cup ketchup in the meatloaf...I also add ketchup on top too... I use Italian bread crumbs more flavor than plain...I add in a chopped medium onion...Try these few additions you'll love it.
Lacey Leffler says
My family and I enjoyed this recipe!!! Thank you! I am a big fan of the lipton french onion soup mix because it adds so much flavor to just about anything!!! The meatloaf was amazing. I used flavored breadcrumbs instead of plain and I must say it made it even better than just using plain crumbs...more flavor is always a good thing around my supper table!!!
Jason says
I used jalapeño ketchup and it turned out awesome!
Maria Barry says
Do I use flavored breadcrumbs or plain breadcrumbs? Thanks
Angela @ BakeItWithLove.com says
This recipe uses plain breadcrumbs and relies on the Lipton onion soup mix for flavor. Thanks for asking!
Maryann says
I have used Lipton’s onion soup mix for my meatloaf for 15-20 years. Everyone loves my meatloaf. My son, who hates meatloaf, will only eat mine! It get’s a 3 thumbs up from my family!
Cheryl Graham says
This has been my go-to meatloaf recipe for years . Even my husband's cousin who said he never liked meatloaf loves this! Sometimes I I use onion mushroom soup mix instead and it's equally delicious!
Suerose says
Easiest Meatloaf Recipe:. Ground beef, Lipton onion soup mix, breadcrumbs and Hellman's Mayo!! That's all!! Best and easiest ever!!!
Angela @ BakeItWithLove.com says
I haven't tried that version yet but I'll give it a go! Do you have the breadcrumb and mayo amounts? 🙂
Rick says
Horribly disappointed. Followed recipe, exactly. Did not hold together at all. (Yes, I let it rest)
I should have been suspicious of all the talk about moistness and all the liquid additions.
I wanted meatloaf, I got meat pudding.
Angela @ BakeItWithLove.com says
Hi Rick, I am terribly sorry to hear that your meatloaf had no structure. This is a very common recipe that was put out a long time ago by Lipton, so it is indeed a tried and true recipe even beyond the many times that I have personally made it.
I also prefer to form a meatloaf then bake it without the loaf pan (this truly bakes the meatloaf rather than steaming it). However, this is a wet loaf that would not hold up to that process as-is. You would need to reduce the amount of milk and increase the breadcrumb.
That said, it's hard to troubleshoot what could have possibly gone wrong but here are a few thoughts:
1 - I typically use ground chuck (80/20) for my meatloaf recipes, a higher fat content may not hold together as well. Leaner would be OK.
2 - Fresher eggs are best for binding your meatloaf.
3 - Room temperature eggs also bind better than cold eggs directly out of the refrigerator.
4 - Reduce the liquid and save the ketchup for topping the meatloaf with glaze in the last 15-20 minutes of cook time.
I'm not sure if you enjoyed the flavor of this meatloaf, but I do hope that you give it another try! Thanks for sharing!