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Lipton Onion Soup Meatloaf

This classic Lipton onion soup meatloaf recipe is tender, juicy, and packed with rich savory flavor from shredded onion, Worcestershire sauce, Italian breadcrumbs, and Lipton onion soup mix. Finished with a sweet and tangy ketchup BBQ glaze, this easy homemade meatloaf bakes up perfectly moist and makes the ultimate comforting dinner for busy weeknights.
Prep Time10 minutes
Cook Time46 minutes
Total Time56 minutes
Course: Dinner
Cuisine: American
Servings: 8
Calories: 397kcal
Author: Ebony Robinson

Ingredients

  • 2 lbs Ground Beef 80/20 ground beef
  • 2 Eggs
  • 2 Packets Lipton Onion Soup Mix
  • 1 cup Italian breadcrumbs
  • ½ Onion shredded
  • ¼ cup Ketchup
  • 1 tsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 tbsp Fresh parsley for garnish optional

Meatloaf Glaze

Instructions

  • Using a cheese grater, shred half an onion into fine pieces. Gently squeeze out some of the excess water using paper towels. Set aside.
  • In a large mixing bowl, combine the ground beef, eggs, Lipton onion soup mix, Italian breadcrumbs, shredded onion, ketchup, Worcestershire sauce, and garlic powder. Using clean hands or a large spoon, gently combine the meat mixture until fully mixed. Avoid overmixing, as this can make the meatloaf dense.
  • Transfer the meatloaf mixture into a lightly greased baking dish or meatloaf pan. Shape into a loaf shape if using a baking sheet or 9-inch baking dish. Place the meatloaf into a preheated oven at 350°F (180°C) and bake for 50 minutes.
  • While the meatloaf is baking, take a small bowl and combine ketchup, Sweet Baby Ray’s BBQ sauce, and a few dashes of Worcestershire sauce in a small bowl. Set aside.
  • During the last 10 minutes of cooking time, spread the glaze evenly over the top of the loaf. Return the meatloaf to the oven and continue baking until the internal temperature reaches 160°F (71°C) using a meat thermometer. 
  • Once the meatloaf is done baking, remove it from the oven and allow the meatloaf to rest for about 10 minutes before slicing. Garnish with parsley and serve warm. Enjoy!

Notes

  • Avoid overmixing the meatloaf mixture, as this can make the meatloaf dense instead of tender and juicy.
  • Shredding the onion helps it blend seamlessly into the meat mixture while adding extra moisture and flavor.
  • For best results, use 80/20 ground beef so the meatloaf stays moist during baking.
  • Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
  • Let the meatloaf rest for at least 10 minutes before slicing to help retain the juices.
  • If you prefer a sweeter glaze, add 1–2 tablespoons of brown sugar to the sauce mixture.
  • This recipe can also be made with ground turkey or a mixture of ground beef and ground pork.

Nutrition

Calories: 397kcal | Carbohydrates: 19g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 533mg | Potassium: 447mg | Fiber: 1g | Sugar: 7g | Vitamin A: 228IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg