Lipton Onion Soup Meatloaf

Ground beef, Lipton onion soup mix, breadcrumbs, eggs, milk, and ketchup—this nostalgic meatloaf is weeknight dinner magic.

this Recipe

I used to roll my eyes at meatloaf. I mean, when you’re a kid and your mom says, “We’re having meatloaf tonight,” it doesn’t exactly make you jump up and down like it’s pizza night, right? But somewhere along the way—maybe it was my first apartment, or the first winter I cooked in a tiny kitchen with no counter space—I realized something.

There’s comfort in the predictable.

This Lipton Onion Soup Meatloaf is one of those recipes that feels like home. It’s easy, inexpensive, feeds a crowd (or a very hungry roommate), and doesn’t try to be anything it’s not. It just is. Cozy. Savory. Solid. And that little packet of soup mix? Oh, it’s doing the heavy lifting, my friend.

Why You’ll Love This Lipton Onion Soup Meatloaf Recipe?

Let’s not pretend meatloaf is glamorous—it’s not. But it’s loyal. And this version?

• You only need 6–7 pantry staples. No fancy ingredients, just real food.

• That glaze. Sweet, tangy, sticky, and unapologetically retro.

• Minimal prep. We’re talking 15 minutes and then you can forget about it for almost an hour.

• It tastes even better the next day. Leftover meatloaf sandwich with mayo? Chef’s kiss.

Ingredient Notes:

• Ground beef (80/20) – Don’t go lean here. You need that fat to keep it moist.

• Lipton Onion Soup Mix – Yes, the stuff in the packet. Don’t question it. It’s iconic.

• Breadcrumbs – I use plain ones, but if you’ve got Italian seasoned, go for it.

• Eggs + Milk – The glue that keeps this loaf together.

• Ketchup + Worcestershire sauce – Trust me, you want both inside and on top.

• Optional chopped onion – I always add it, but if raw onion texture isn’t your thing, skip it.

How To Make Lipton Onion Soup Meatloaf?

Step 1: Preheat the oven

Set it to 350°F. Line a 9×13-inch pan with foil because scrubbing caramelized ketchup off a pan is not the vibe.

Step 2: Mix the meatloaf

In a big ol’ bowl, crack in your eggs. Add the milk, ketchup, Worcestershire, and give it a stir. Then comes the ground beef, onion soup mix, chopped onions, breadcrumbs, and garlic powder. Use your hands. Yes, your hands. It’s oddly therapeutic.

Mix just until combined. Please don’t overmix it—we want tender, not rubbery.

Step 3: Shape and bake

Form your meat into a loaf—think 2 inches thick. Don’t pack it down too tightly. Bake for 40 minutes uncovered.

Step 4: Glaze time

While it’s baking, stir together the glaze ingredients. Ketchup, brown sugar, vinegar, Worcestershire, garlic and onion powder, black pepper. Taste it. Adjust. You’re the boss.

Pull the meatloaf out after 40 minutes and slather that glaze on like you mean it.

Back in the oven for another 15–20 minutes, until it hits 160°F inside.

Step 5: REST

This is the hard part. Let it sit for 10 minutes. Walk away. Do the dishes. Pet the dog. Then slice.

Storage Options:

Pop leftovers in the fridge in an airtight container for up to 4 days. Or freeze slices individually in foil and toss them in a zip-top bag. Great for last-minute lunches or midnight meatloaf cravings. (Don’t judge.)

Variations and Substitutions:

• Use ground turkey or chicken if you’re feeling lighter. Just don’t skip the milk and eggs—they’re crucial for moisture.

• Go spicy—add chili flakes to the meat or hot sauce to the glaze.

• Make it gluten-free with almond flour or gluten-free breadcrumbs.

• Switch the glaze for BBQ sauce or sweet chili sauce if you want to shake things up.

What to Serve with Lipton Onion Soup Meatloaf?

• Mashed potatoes. Obviously.

• Green beans, roasted carrots, or corn on the cob if you want something snappy.

• Mac & cheese if you’re feeling bold.

• Or just a fork and some good company. That works too.

Frequently Asked Questions:

Can I make this ahead?
Absolutely. Mix and shape the loaf, then cover and refrigerate up to a day ahead. Bake it when you’re ready.

Can I double the recipe?
Yes, just use a bigger pan and bake a little longer. Keep an eye on the internal temp.

Is the soup mix too salty?
Honestly, not in this. But if you’re salt-sensitive, consider using low-sodium ketchup or beef.

This Lipton Onion Soup Meatloaf may not win any culinary awards, but I guarantee it’ll win over hearts (and bellies). It’s the kind of meal that sneaks up on you—not flashy, not trendy, but dependable, comforting, and exactly what you need on a Tuesday night when the world feels a little too loud.

Try it. And let me know how it goes. Did you add something new? Tweak the glaze? Burn it the first time like I did back in 2015? I’d love to hear your story too.

See? Even meatloaf deserves a little love story.

Keep the Flavor Coming – Try These:

Shrimp Scampi Pasta Bake

Best Baked Chicken Tenders Wrapped in Bacon

Air Fryer Chicken Wings

Lipton Onion Soup Meatloaf

Prep Time 15 minutes mins

Cook Time 1 hour hr

A classic, savory meatloaf made with ground beef, Lipton onion soup mix, breadcrumbs, and eggs—topped with a sweet and tangy glaze for a comforting, crowd-pleasing meal.

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8 Servings

Ingredients

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For the Meatloaf:

• 2 pounds lean ground beef 80/20 ground chuck
• 1 packet Lipton Onion Soup Mix
• ½ cup finely chopped yellow onion
• 2 large eggs
• ¾ cup milk
• 1 cup plain breadcrumbs
• 2 tablespoons Worcestershire sauce
• ⅓ cup ketchup
• 1 teaspoon garlic powder

For the Glaze:

• ¾ cup ketchup
• 1½ tablespoons brown sugar
• 1 tablespoon white vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper

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Instructions

 

Preheat Oven:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil. Lightly coat with non-stick spray.

Prepare the Meat Mixture:

1. In a large mixing bowl, lightly beat the eggs. Add the milk, ketchup, and Worcestershire sauce and whisk until well combined.

Incorporate the Remaining Ingredients:

1. Add the ground beef, Lipton Onion Soup Mix, chopped onion, breadcrumbs, and garlic powder. Mix gently using your hands until just combined. Avoid overmixing to maintain a tender texture.

Form the Loaf:

1. Transfer the mixture to the prepared pan and shape it into a loaf approximately 2 inches thick.

Initial Bake:

1. Place the meatloaf in the oven and bake uncovered for 40 minutes.

Prepare the Glaze:

1. While the meatloaf bakes, combine ketchup, brown sugar, vinegar, Worcestershire sauce, garlic powder, onion powder, and black pepper in a small bowl. Mix until smooth.

Glaze and Final Bake:

1. Remove the meatloaf from the oven after 40 minutes and evenly spread the glaze over the top. Return to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 160°F (71°C).

Rest and Serve:

1. Allow the meatloaf to rest for 10 minutes before slicing. Serve warm.

Notes

To make this recipe gluten-free:

• Use a certified gluten-free onion soup mix (many commercial brands contain wheat).
• Substitute regular breadcrumbs with gluten-free breadcrumbs.
• Ensure all condiments (such as Worcestershire sauce and ketchup) are labeled gluten-free, as formulations can vary.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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