Lipton Onion Soup Meatloaf with Ketchup Brown Sugar Glaze Recipe
This Lipton Meatloaf recipe is a delicious, easy-to-make classic featuring ground beef seasoned with Lipton onion soup mix and a flavorful, tangy glaze. Baked to perfection and topped with rosemary, this meatloaf is tender, juicy, and perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
For the Meatloaf
- 2 Pounds ground beef, 80/20, coarsely ground
- 1 Envelope Lipton onion soup mix
- 2 large eggs
- ⅓ Cup beef broth
- 2 Tablespoons ketchup
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon garlic, minced
- 1 Teaspoon Italian seasoning
- ½ Teaspoon black pepper
- 1 ½ Cups panko breadcrumbs
- 4 Sprigs rosemary, fresh
For the Glaze
- ½ Cup ketchup
- 1 Tablespoon brown sugar
- 2 Teaspoons apple cider vinegar
- 1 Teaspoon beef broth
- ½ Teaspoon garlic powder
Instructions
- Preheat the oven: Preheat your oven to 350°F to ensure it reaches the right temperature for baking the meatloaf evenly.
- Make the glaze: In a small mixing bowl, combine ketchup, brown sugar, apple cider vinegar, beef broth, and garlic powder. Stir until smooth and well blended to form a tangy and flavorful topping.
- Prepare the meatloaf mixture: In a large bowl, combine ground beef, Lipton onion soup mix, eggs, beef broth, ketchup, Worcestershire sauce, minced garlic, Italian seasoning, black pepper, and 1 cup of panko breadcrumbs. Mix gently with your hands just until combined to avoid a dense loaf.
- Shape and assemble: Gently form the meat mixture into a loaf shape and place it into a loaf pan lined with aluminum foil. Sprinkle the remaining ½ cup of panko breadcrumbs evenly over the top. Pour most of the prepared glaze over the loaf, spreading it evenly like frosting. Top the loaf with fresh rosemary sprigs.
- Bake the meatloaf: Bake uncovered for 40 minutes in the preheated oven. Then, remove the meatloaf and brush it with the remaining glaze to add shine and extra flavor.
- Finish baking: Return the glaze-coated meatloaf to the oven and bake for an additional 20 minutes, until the glaze is set and glossy and the meatloaf reaches an internal temperature of 160°F.
- Rest and serve: Let the meatloaf rest for 10 minutes out of the oven to allow juices to redistribute, which helps keep the meatloaf moist. Slice, serve, and enjoy your flavorful meal.
Notes
- Mix lightly: Avoid overmixing the meat to prevent a dense, tough loaf.
- Pack gently: Shape the loaf without compressing to ensure tenderness.
- Check doneness: Use a meat thermometer aiming for 160°F internal temperature for safety and juiciness.
- Glaze twice: Brushing glaze halfway through baking gives extra flavor and shine.
- Rest the loaf: Letting it rest for 10 minutes allows juices to redistribute for cleaner slices.
