Onion Soup Meatloaf
Ground beef mixes with dry onion soup and breadcrumbs before baking under a sweet tomato glaze.
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
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.