Meatloaf with onion soup mix is easy to make with ground beef, onion soup mix, and a tangy balsamic ketchup glaze.
This easy recipe is sure to become a family favorite. If you crave a great meatloaf recipe for the whole family to enjoy on busy weeknights, this is it!
What is it?
This meatloaf recipe with onion soup mix is a hybrid of my popular brown sugar meatloaf and the classic Lipton onion soup mix meatloaf recipe.
Using a dry onion soup mix packet as the secret ingredient gives this easy meatloaf a wonderful onion flavor. The flavor is further enhanced with simple ingredients such as Worcestershire sauce and Parmesan cheese. Finally, the onion soup mix meatloaf is finished off with a tangy balsamic ketchup glaze.
Ingredients & Substitutions
- Ground beef - I recommend 80/20 beef, or 85/15. Overly lean ground beef will create a dry meatloaf, and meat that is too fatty will yield a greasy meatloaf.
- Packet dry onion soup mix - One envelope of Lipton onion soup mix is recommended. This is the key ingredient and should not be substituted (although you can use a different brand of onion soup mix if desired).
- Plain breadcrumbs - You can substitute panko bread crumbs. You can also make meatloaf without breadcrumbs in a pinch.
- Grated Parmesan cheese - Shredded Parmesan is fine to substitute.
- Large eggs - Although it isn't ideal, you can make meatloaf without eggs if needed.
- Beef broth - You can substitute milk or even water.
- Worcestershire sauce
- Balsamic vinegar
How to make it
Make your meatloaf with onion soup mix by first crumbling the ground meat into a large mixing bowl along with the onion soup mix packet, breadcrumbs, and Parmesan cheese.
Mix the beaten eggs, beef broth, ketchup, and Worcestershire sauce in a separate bowl. Then combine it with the ground beef mixture.
Line a bread pan with aluminum foil (this allows the cooked meatloaf to be removed easily), then place the meat mixture in the pan and form into a loaf shape.
Mix together the ketchup and balsamic vinegar to create your meatloaf glaze, then brush it on top of the meatloaf.
Place the meatloaf in a 350-degree oven for 1 hour, or until the internal temperature reaches 160 degrees when tested with a meat thermometer. Cooking time will vary depending on the thickness of your loaf.
Storing & Reheating Leftovers
Leftover onion soup mix meatloaf should be stored in an airtight container in your refrigerator for up to one week. Leftover meatloaf can be reheated in the microwave, but my favorite way to enjoy leftovers is to warm individual slices of meatloaf in a skillet over medium-low heat and repurpose them as meatloaf sandwiches.
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Meatloaf with Onion Soup Mix
- Bread loaf pan
- 2 pounds lean ground beef
- 1 packet dry onion soup mix
- 1 ½ cups breadcrumbs
- ⅓ cup grated Parmesan cheese
- 2 eggs (beaten)
- ¾ cup beef broth
- ⅓ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ cup ketchup
- 1 tablespoon balsamic vinegar
- Preheat your oven to 350 degrees.
- In a large bowl, crumble the ground beef into small pieces, then sprinkle in the dry onion soup mix, breadcrumbs, and Parmesan cheese.
- In a separate bowl, mix together the beaten egg, beef broth, ketchup, and Worcestershire sauce. Once combined, pour the mixture into the large bowl with the ground beef and combine everything together.
- Transfer the meatloaf mixture into a bread loaf pan lined with aluminum foil. Press firmly to form the meatloaf into an even loaf.
- Prepare the glaze by mixing the ketchup and balsamic vinegar together in a small bowl, then paint the glaze over the top of the meatloaf.
- Place the meatloaf in the oven for 1 hour, or until the interior reaches 160 degrees. Remove from the oven, and let cool briefly, then serve.