This onion soup meatloaf takes a classic comfort food dinner and cuts down the preparation time. Using a packet of dry soup mix adds savory flavor without the need to chop or saute fresh onions.
You can mix the ingredients and shape the loaf in about ten minutes. It bakes in the oven for just over an hour. A sweet and tangy glaze goes on top right before it bakes to create a sticky crust.
Why is Onion Soup Meatloaf a Must-Try?
Soaking the breadcrumbs in milk prevents the meat from drying out during the long baking time.
Mixing the meat by hand prevents overworking the proteins so the final dish stays tender.
Baking the loaf on a flat pan instead of inside a loaf pan helps the edges brown and allows excess fat to drain away.
Ingredients for Onion Soup Meatloaf
• Ground beef: An 80/20 blend provides enough fat to keep the meatloaf moist without making it overly greasy.
• Dry onion soup mix: One standard packet contains about one ounce. You can use any brand of dry onion soup or dip mix.
• Breadcrumbs: Plain dry breadcrumbs work well. Panko or crushed saltine crackers will also function as a binder.
• Balsamic vinegar: This adds a dark, savory note to the glaze. Apple cider vinegar is a fine substitute if you need one.
• Milk: Whole milk adds richness. Two percent or skim milk will still hydrate the breadcrumbs properly.
Exact quantities are in the recipe card below.
How to Make Onion Soup Meatloaf
Step 1: Prepare the meat mixture
Start by combining the ground beef, breadcrumbs, onion soup mix, eggs, milk, and Worcestershire sauce in a large bowl. Use your hands to gently fold everything together until the ingredients are just incorporated. Be careful not to squeeze the meat too hard.
Step 2: Shape the loaf
Transfer the meat mixture to a baking sheet lined with aluminum foil. Form the beef into an oval loaf shape. Keep the loaf an even thickness from end to end so it cooks at the same rate.
Step 3: Mix the glaze and bake
Whisk the ketchup, balsamic vinegar, and brown sugar together in a small bowl. Spread this glaze evenly over the top and sides of the meatloaf. Bake it in the oven until a meat thermometer reads the safe internal temperature for ground beef. Let it rest before slicing.
What to Serve with Onion Soup Meatloaf
Serve this meatloaf with mashed potatoes and steamed green beans. A side of roasted carrots also pairs well with the savory flavors.
Expert Tips for Onion Soup Meatloaf
Always use a meat thermometer to ensure ground beef reaches a safe internal temperature of 160°F (71°C) to prevent foodborne illness.
Lining the pan with foil makes cleanup much faster. You can also spray the foil with a light coating of cooking spray to prevent sticking.
If the glaze starts to darken too quickly, tent a piece of foil loosely over the meatloaf for the final 15 minutes of baking.
How to Store and Freeze Onion Soup Meatloaf
Store leftover meatloaf in an airtight container in the refrigerator for up to four days. You can freeze cooked and cooled meatloaf slices in a freezer-safe bag for up to three months. Reheat slices in the microwave or in a 350°F (175°C) oven until warmed through to 165°F (74°C).
Onion Soup Meatloaf Recipe FAQs
Can I bake this in a standard loaf pan?
Yes. Press the meat mixture into a 9×5-inch loaf pan and top with the glaze. You might need to add 5 to 10 minutes to the baking time.
Can I make this meatloaf ahead of time?
You can mix and shape the meatloaf up to a day in advance. Keep it covered in the refrigerator and add the glaze right before baking.
Why did my meatloaf fall apart?
Meatloaf usually falls apart if it lacks enough binder or if you slice it right out of the oven. Let it rest for at least 10 minutes so the juices settle and the loaf firms up.
Onion Soup Meatloaf
Ingredients
- 2 pounds ground beef 900 g
- 1 envelope dry onion soup mix 1 oz / 28 g
- 1/2 cup plain breadcrumbs 60 g
- 3/4 cup milk 180 ml
- 2 large eggs
- 1 teaspoon Worcestershire sauce 5 ml
- 1/4 cup ketchup 60 ml
- 1 tablespoon balsamic vinegar 15 ml
- 1 tablespoon light brown sugar 15 g
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan or a rimmed baking sheet with aluminum foil.
- Place the ground beef, breadcrumbs, dry onion soup mix, milk, eggs, and Worcestershire sauce into a large bowl.
- Mix the ingredients gently with your hands until they are evenly distributed. Do not overmix.
- Transfer the meat mixture to the prepared baking pan. Shape it into a freeform oval loaf about two inches tall.
- Stir the ketchup, balsamic vinegar, and light brown sugar together in a small bowl to make the glaze.
- Spoon the glaze over the top of the meatloaf and spread it out evenly.
- Bake for 60 to 70 minutes. The meatloaf is done when an instant-read thermometer inserted into the thickest part reaches a safe internal temperature of 160°F (71°C).
- Remove the pan from the oven. Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
