There’s something so wonderfully nostalgic and comforting about a classic meatloaf, especially when it’s made with the savory depth of onion soup mix. This isn’t your grandmother’s basic meatloaf—it’s elevated, flavorful, and absolutely foolproof. The onion soup mix adds an incredible umami richness that infuses every bite with caramelized onion goodness, creating a meatloaf that’s tender, juicy, and bursting with flavor.
I absolutely love how simple this recipe is to put together. You likely have most of these ingredients in your pantry right now, which makes it perfect for a weeknight dinner or even meal prep. The beauty of this meatloaf is that it’s incredibly versatile. You can serve it sliced warm with creamy mashed potatoes and roasted vegetables, or save it for sandwiches the next day. Trust me, cold meatloaf sandwiches are truly a gift.
What makes this recipe truly special is the combination of the onion soup mix with fresh ingredients that brighten and enhance the overall flavor profile. We’re talking tender breadcrumbs soaked in milk, eggs that bind everything together beautifully, and just a touch of Worcestershire sauce for extra depth. The result is a meatloaf that’s moist on the inside with a gorgeous caramelized exterior.
If you’re looking for other comforting dinner solutions, you might also enjoy exploring Perfect Levain Chocolate Chip Cookie Recipe for dessert inspiration, or check out Best Oatmeal Chocolate Chip Cookies Recipe for another classic comfort food. For side dish ideas that pair beautifully with meatloaf, Best Marshmallow Frosting Recipe offers creative topping inspiration, and Best Cuisinart Vanilla Ice Cream Recipe is perfect for a sweet ending to your meal.
For additional insights on meatloaf preparation techniques, I recommend checking out Serious Eats’ comprehensive meatloaf guide and Bon Appétit’s classic meatloaf recipe for professional perspectives. The New York Times meatloaf recipe also offers excellent foundational techniques that complement this onion soup mix version beautifully.
Ingredients
- 2 pounds ground beef (80/20 blend works best)
- 1 packet (1 ounce) onion soup mix
- 3/4 cup panko breadcrumbs
- 1/2 cup whole milk
- 2 large eggs
- 1/4 cup finely minced fresh onion
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons butter, for greasing the pan
- 1/2 cup beef broth
- 1/4 cup ketchup (for topping)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F. Line a standard loaf pan with parchment paper or lightly grease it with butter for easy removal.
- In a small bowl, combine the panko breadcrumbs and whole milk. Let this mixture sit for about 2 minutes so the breadcrumbs can absorb the milk completely, creating a paste-like consistency.
- In a large mixing bowl, crack the eggs and beat them lightly with a fork. Add the onion soup mix to the beaten eggs and stir until well combined, making sure there are no lumps of dried soup mix.
- Add the ground beef to the egg and soup mix mixture. Using your hands or a large spoon, gently combine the ingredients until just mixed. Don’t overwork the meat, as this can result in a dense, tough meatloaf.
- Add the soaked breadcrumb mixture to the beef mixture along with the minced fresh onion, fresh parsley, minced garlic, grated Parmesan cheese, Worcestershire sauce, black pepper, salt, and cayenne pepper if using.
- Using your hands, gently fold all ingredients together until just combined. The mixture should hold together when pressed but shouldn’t be overmixed or compressed.
- Transfer the meatloaf mixture into your prepared loaf pan, pressing it gently to create an even, compact loaf. Smooth the top with the back of a spoon.
- Pour the beef broth around the meatloaf in the pan, which will help keep it moist during cooking.
- In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to create a glaze. Spread this mixture evenly over the top of the meatloaf.
- Place the loaf pan in the preheated 350°F oven and bake for 50-55 minutes, until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the center.
- Remove the meatloaf from the oven and let it rest in the pan for 5 minutes. This allows the juices to redistribute throughout the meat.
- Using the parchment paper or a thin spatula, carefully remove the meatloaf from the pan and transfer it to a cutting board.
- Slice the meatloaf into thick, even slices and arrange on a serving platter. Drizzle with the pan drippings if desired.
- Serve immediately while warm with your choice of sides like mashed potatoes, roasted vegetables, or a fresh green salad.
Pro Tips
Onion Soup Mix Brands: Different brands of onion soup mix vary slightly in sodium and spice levels. Lipton is the most common, but store brands work equally well. If your soup mix contains visible onion pieces, you may want to reduce the fresh minced onion slightly to avoid overpowering onion flavor.
Breadcrumb Substitutions: Panko breadcrumbs create the most tender meatloaf, but regular breadcrumbs work fine if that’s what you have on hand. You can also use crushed crackers, crushed potato chips, or even oats as a binder.
Make-Ahead Option: You can assemble this meatloaf up to 24 hours in advance. Simply prepare it in the loaf pan, cover with plastic wrap, refrigerate, and bake when ready. You may need to add 5-10 minutes to the cooking time if baking from cold.
Leftover Storage: Cooked meatloaf keeps refrigerated in an airtight container for up to 4 days. Slice and reheat gently in a 325°F oven until warmed through. It also freezes beautifully for up to 3 months.
Glaze Variations: If you prefer a tangier glaze, increase the vinegar and reduce the brown sugar. For a sweeter version, add a tablespoon of maple syrup. You can also use BBQ sauce instead of the ketchup mixture for a different flavor profile.
Internal Temperature: Always use a meat thermometer to ensure your meatloaf reaches 160°F for food safety. This prevents both undercooking and overcooking.
Serving Suggestions: This meatloaf pairs beautifully with creamy mashed potatoes, buttered green beans, roasted carrots, or a simple garden salad. Leftover slices make incredible sandwiches on toasted bread with mayo, lettuce, and tomato.
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