This Lipton Onion Soup Mix Meatloaf—also known as Souperior Meatloaf—is a beloved classic. Mix a packet of Lipton dry onion soup mix into beef, eggs, breadcrumbs, and savory flavorings for a juicy, flavorful meatloaf that needs minimal prep and delivers maximum comfort.
Ingredients
Directions
Preheat Oven: to 350°F (175°C).
Mix Meatloaf: In a large bowl, combine eggs, Lipton soup mix, breadcrumbs, water (or milk), ketchup, Worcestershire sauce, and any added seasonings. Gently mix in ground beef until just combined. Avoid overmixing to keep it tender.
Shape & Pan Setup: Shape mixture into a loaf and place in a loaf pan or on a lined baking sheet. Lightly coat pan with oil or use foil for easy cleanup.
Bake Uncovered: Bake for about 60–75 minutes, or until internal temperature reaches 160°F (71°C). Check at ~50–60 minutes to avoid overbaking.
Apply Glaze (Optional): For a caramelized top, spread glaze over the meatloaf during the last 15–20 minutes of baking and return to oven.
Rest: Remove from oven and let rest, tented with foil, for 5–10 minutes before slicing. This helps juices redistribute and makes slicing easier.
Expert Cooking Tips & Experience
The secret to a perfect Lipton Onion Soup Mix meatloaf is all in the handling of the ground beef. While it’s tempting to mix everything vigorously, overworking the meat will lead to a tough, dense loaf rather than a tender one. I always recommend whisking your eggs, soup mix, liquid, and breadcrumbs into a "slurry" first in a large bowl. Once that is well-combined, gently fold in the beef until just incorporated. This technique ensures every bite is seasoned perfectly without compacting the meat fibers.
Fat is Your Friend: For the best juiciness, I highly recommend using 80/20 ground chuck. The 20% fat content is what bastes the meatloaf from the inside out as it bakes. If you use a leaner 90/10 mix, the loaf often becomes dry and crumbly. If you are using very lean meat, consider substituting the water for whole milk or even heavy cream to add back that necessary richness.
The Internal Temp Rule: To avoid a dry meatloaf, never rely solely on a timer. Use an instant-read thermometer and pull the meatloaf out of the oven when it hits 155°F (68°C). During the 10-minute resting period under a tent of foil, "carry-over cooking" will naturally bring the temperature to the food-safe 160°F while keeping the juices locked inside. If you slice it immediately, you lose all that moisture to the cutting board, resulting in a parched final dish.
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