Lipton Onion Soup Meatloaf
A two pound loaf of ground chuck seasoned entirely by one envelope of onion soup mix, bound with milk-soaked breadcrumbs and baked in a loaf pan. The ketchup and brown sugar glaze goes on for the last twenty minutes, so it sets glossy instead of scorching.
Ingredients
For the Meatloaf
- 2 lbs ground beef 80/20 ground chuck
- 1 envelope Lipton onion soup mix 1 oz / 28 g
- 2 large eggs lightly beaten
- 2/3 cup whole milk
- 1 cup plain dry breadcrumbs unseasoned
- 2 tablespoons Worcestershire sauce
- 1/3 cup ketchup for the loaf itself
- 1 teaspoon garlic powder
For the Glaze
- 1/2 cup ketchup for the top
- 2 tablespoons brown sugar light or dark
- 1 teaspoon Worcestershire sauce
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon onion powder
- 1 pinch freshly ground black pepper
- 1/2 teaspoon garlic powder
Equipment
- 9x13 inch Baking Dish
- Mixing bowl
- Measuring cups and spoons
- Aluminum foil or parchment paper
Instructions
Mix the Meatloaf
- Heat the oven and soak the crumbs: Preheat to 350°F (175°C) and grease a 9-by-5-inch loaf pan. Beat the eggs in a large bowl, stir in the milk, the 1/3 cup ketchup and the Worcestershire sauce, then add the breadcrumbs and leave them for 5 minutes to absorb it all.
- Add the beef and the packet: Tip in the ground beef, the envelope of onion soup mix and the garlic powder. Add no salt; the packet carries plenty.
- Combine gently: Work it together with your hands only until no dry crumbs are visible, then stop. Overworked meat bakes up dense and springy.
Shape and Bake
- Fill the pan: Press the mixture into the greased loaf pan and smooth the top with damp fingers so it bakes level.
- First bake: Bake uncovered for 40 minutes. Carefully tip off the fat that has rendered into the pan.
Glaze and Finish
- Make the glaze: Whisk the 1/2 cup ketchup, brown sugar, Worcestershire sauce, cider vinegar, onion powder, black pepper and garlic powder together until smooth and glossy.
- Glaze the loaf: Spread it evenly over the top with the back of a spoon.
- Second bake: Return the pan to the oven for 15 to 20 minutes, until the glaze is bubbling at the edges and an instant-read thermometer pushed into the middle of the loaf reads 160°F (71°C).
- Rest before slicing: Let the loaf sit for 10 minutes on the counter, then lift it out and cut into thick slices. Serve warm.
Notes
The soup packet is salty, so add no extra salt to the loaf. One envelope is right for 2 pounds of beef; doubling it makes the loaf inedible rather than twice as savory.
Soaking the breadcrumbs in the milk before the beef goes in is what keeps the slices tender. Do not skip it, and do not swap the milk for water.
Tip off the rendered fat before you spread the glaze, or the glaze floats instead of setting.
To make it ahead, press the mixture into the pan, cover and refrigerate up to 24 hours, then add about 10 minutes to the bake. Cooked meatloaf keeps 3 to 4 days in the fridge and freezes for up to 3 months, wrapped in plastic and then foil.
Ground beef is safe at 160 degrees. Use an instant-read thermometer, because the packet seasonings can keep the interior looking pink well past that point.
Nutrition values are an estimate.
Nutrition
Calories: 400kcal | Carbohydrates: 22g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 1150mg | Potassium: 570mg | Fiber: 1g | Sugar: 9g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3.2mg