Lipton Meatloaf Recipe: Tender, Savory Homestyle (Print Version)

Lipton Meatloaf Recipe delivers tender, savory comfort food. My easy, authentic version brings back childhood memories with simple ingredients and big flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Beef, Dairy, Egg, Gluten

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs Lean Ground Beef (80/20)
02 - 1 packet (2 oz) Lipton Onion Soup Mix

→ Binders & Moisture

03 - 1 Large Egg
04 - 1/2 cup Plain Breadcrumbs
05 - 1/2 cup Milk (whole or 2%)

→ Glaze Ingredients

06 - 1/2 cup Ketchup

# Instructions:

01 - Okay, first things first, grab a big bowl. Like, your biggest bowl, because things are about to get hands-on. Add your ground beef, the magical Lipton Onion Soup mix, that essential egg, breadcrumbs, and milk. Now, this is crucial: get in there with your clean hands! Mix it all together gently. You want everything combined, but don't overmix, or your meatloaf will get tough. I always feel for that moment when it just comes together, no dry spots, but still loose. It should feel slightly sticky, not dense.
02 - Once it's all mixed, transfer the meat mixture to a baking sheet lined with parchment paper – trust me, cleanup is a breeze this way. Now, gently shape it into a loaf, about 9x5 inches and maybe 2 inches high. I like to make sure the edges are nice and smooth; it helps it cook evenly. Don't press it down too hard, or you'll compact the meat, and we want a tender Lipton Meatloaf Recipe, not a brick! This is where I sometimes get a little messy, but it's part of the fun, right?
03 - In a small bowl, whisk together your ketchup. You can add a little brown sugar or a splash of apple cider vinegar if you're feeling fancy, but plain ketchup is totally classic. Spread about half of this glaze evenly over the top and sides of your meatloaf. It'll create a lovely crust as it bakes. I love how the kitchen starts to smell savory even before it hits the oven!
04 - Pop that beauty into a preheated oven at 350°F (175°C). Let it bake for about 45 minutes. During this time, the edges will start to brown, and your kitchen will fill with the most comforting aromas. This is where the magic really starts to happen, and you can almost taste that tender, savory goodness. I always peek through the oven door, watching for that perfect browning.
05 - After 45 minutes, pull the meatloaf out. Carefully spread the remaining ketchup glaze over the top. This second layer ensures a beautiful, slightly tangy, caramelized crust. Put it back in the oven for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C). My meat thermometer is my best friend here; it avoids any "is it done yet?" guesswork. Honestly, sometimes I get impatient and pull it out a minute too early, oops!
06 - This is the hardest part, I know! Once it's done, take your meatloaf out of the oven and let it rest for 10-15 minutes before slicing. This resting period is SO important; it allows the juices to redistribute, ensuring every slice is moist and tender. If you slice it too soon, all those delicious juices will run out, and you've got a drier meatloaf. I usually cover it loosely with foil while it rests. The aroma is incredible as it cools slightly.

# Notes:

01 - Never overmix the meat! That's how you get a tough, dense meatloaf. Mix just until combined.
02 - Using a meat thermometer is key for perfect doneness and avoiding dry meatloaf.
03 - Don't skip the resting step; it makes all the difference in moisture and tenderness.
04 - For an extra crispy crust, broil for the last 2-3 minutes, but watch it like a hawk!

# Equipment Needed:

01 - Large mixing bowl
02 - Baking sheet
03 - Parchment paper
04 - Small bowl
05 - Whisk
06 - Meat thermometer

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 20g
Total Carbohydrate: 15g
Protein: 28g

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