Meatloaf Recipe Using Onion Soup Mix
Meatloaf Recipe Using Onion Soup Mix
Table of Contents
This meatloaf is anything but typical – it’s the comforting, delicious meal that brings family and friends together. By incorporating onion soup mix, it delivers a burst of savory flavor that makes every bite memorable. Allow me to demonstrate how to make this classic comfort dish with a contemporary twist.
Top Tips for the Perfect Meatloaf with Onion Soup Mix
Select the Appropriate Meat Proportion:
- Use 80% lean ground beef so that it can have a soft texture and be easy to chew. This ratio affords the adequate amount of fat needed so that the meatloaf will be moist and not greasy. Some lean meat might end up being dry thus avoiding any product less than eighty percent lean unless you add a fat like pork.
Equalize Your Binders:
- Conventional meat loaf uses breadcrumbs (or crushed crackers) and eggs as the binder, as they are responsible for particular meat compactness and tender texture. Usually, for each serving size of meat, that is, 1lb, add ½ cup of breadcrumbs and 1 large egg.
- For increasing moisture one should add ¼ cup of milk per one pound of meat. The milk moistens the breadcrumbs and also will prevent the meatloaf from getting hard when it is baking.
Seasoning with Onion Soup Mix:
- You only need to add one 1 oz packet of onion soup mix for every 1-2 lbs of meat to make the seasoning perfect. In case you increase the quantity of meat feel free to add another packet to enhance the flavor of the dish.
Introduce Moisture with Caution:
- Besides the onion soup mix, ketchup or tomato sauce can also be mixed in to give the meatloaf a little sweetness and to help to keep it from being too dry. Mix ¼ cup ketchup to 1 pound of your meat of choice to the mixture.
- For even more depth of the taste, use beef broth instead of just water. For desired amounts add around 1/4 cup for each 1 pound of meat.
Mold the Meatloaf Carefully:
- It is also important not to deform the meat and try to press it firmly because the meatloaf produced will thus be a heavy and tough one. Bake just enough that it holds its shape – better for sandwiches or transfer to a loaf pan or spread it out on a baking sheet for those who prefer a crunchier crust.
Cooking Times and Temperatures by Meatloaf Size
| Meat Quantity | Baking Temperature | Approx. Cooking Time | Pan Size |
| 1 lb | 350°F (175°C) | 45-55 minutes | 8×4-inch loaf |
| 2 lbs | 350°F (175°C) | 60-75 minutes | 9×5-inch loaf |
| 3 lbs | 350°F (175°C) | 75-90 minutes | 13×9 baking dish or large loaf pan |
- Utilize a Meat Thermometer: Insert the thermometer right into the middle of the loaf so the final temperature of 160°F (71°C) is attained before time to serve. This way you are sure that your meatloaf is still hot and not undercooked or overcooked.
- Allow it to Rest: When done, do not cut the meatloaf immediately; allow it to rest for 10 to 15 minutes. This retains its moisture and also makes it easy to cut.
Extra Tips for Better Meatloaf:
- Optional Glaze: Put ketchup or BBQ sauce lightly on top in the end, covering the meat for the final 10-15 min to give a caramelized finish.
- Boost with Vegetables: Vegetable flavor, moisture, and nutrients can come from onion, carrot, or bell pepper that has been chopped into small pieces. Saute them tenderly before combining them into the preparation of the meatloaf.
- Leftover Delight: Some of the intervening steps are worth a try while making meatloaf sandwiches with leftovers! Just put a slice of the cold meatloaf on toast with mustard or whatever else you like on it.
- By doing so, you will be able to come up with the right, delicious meatloaf that has the right moisture content, proper proportions as well as an appropriate degree of doneness for any size desired.
Meatloaf Recipe Using Onion Soup Mix
PrintMeatloaf Recipe Using Onion Soup Mix
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
1 lb of ground beef (80% lean for taste and juiciness)
1 oz onion soup mix (essential for strong taste)
1 cup of breadcrumbs (either plain or Italian seasoned)
1/2 cup of milk (maintains moisture in the meatloaf)
1 large egg (used as a binder for cutting)
1/4 cup ketchup (additional for glazing)
1/4 cup of beef stock (boosts taste)
1 teaspoon garlic powder (provides warmth)
1/2 tsp Worcestershire sauce (introduces depth)
Instructions
- Preparation and Preheating: First, you should prepare your oven by setting it to the needed temperature, 350°F (175°C), before beginning the cooking process. It is advisable to grease a loaf pan or use a baking dish that you will cover with parchment paper for ease of cleanup.
- Mix Ingredients Carefully: Mix the ground beef, the onion soup mix, the breadcrumbs, the milk, the egg, the ketchup, the broth, the garlic powder, the Worcestershire sauce in a large bowl. After that, use a fork or your hands to combine the ingredients gently, partially because product overmixing will result in excessive cohesiveness. The combination must harmonise and release a good aroma from the onion soup mix.
- Shape the Mixture into a Loaf: Bake at 350 deg.F until done. For the combined mixture put into the pan and shape it like a loaf. There’s one exact science in shaping this up to ensure even browning and helps eliminate the compacted structure often associated with meatloaf.
- Add Glaze and Bake: Spread another layer of ketchup on top of the bread as well. This not only serves as a glaze to create a shiny crust to your desserts, but also helps lock in moisture during baking. Cook the meatloaf in the preheated oven for about 50 to 60 minutes, or until its internal temperature reaches 160°F (71°C).
- Let it Rest: When the meatloaf is ready to be removed from the oven, it is important it cools for about a decade. This important action helps to retain moisture and allow the different flavours to meld together.
- Cut and Serve Beautifully: Serving meatloaf, try to cut it carefully and serve it with relish such as buttery mashed potatoes, crisp and fluently steamed vegetables or a new improved salad. With each piece to be highlighted on the strength of the onion while the ketchup covering would seize the eyes.
Notes
- Bread Crumb Variation: Crunch: Turn existing bread into new breadcrumbs for better taste and texture.
- For Cheese Enthusiasts: Add in shredded cheddar for an increase in creaminess of the sauce.
- Transforming Leftovers: Meatloaf can be repurposed for a tasty sandwich. Enjoy the bread with some cold meatloaf in it and garnish it with lettuce,tomato and finally mustard to give the lunch meal an extra taste.
- Accompany with a full-bodied red wine, or iced tea, to escalate the intensity of the hearty meatloaf taste.
Nutrition
- Serving Size: 1 (190gm)
- Calories: 350-400 kcal
- Sugar: 5-7 g
- Sodium: 600-800 mg
- Fat: 20-25 g
- Saturated Fat: 8-10 g
- Carbohydrates: 20-25 g
- Fiber: 1-2 g
- Protein: 25-30 g
- Cholesterol: 70-80 mg
Keywords: Meatloaf Recipe Using Onion Soup Mix, Old fashioned meatloaf recipe using onion soup mix, Original Lipton Onion Soup Meatloaf Recipe
Old fashioned meatloaf recipe using onion soup mix
PrintMeatloaf Recipe Using Onion Soup Mix
Old fashioned meatloaf recipe using onion soup mix
- Prep Time: 25
- Cook Time: 75
- Total Time: 1 hour 40 minutes
- Yield: 5-6 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
1.5 lbs ground beef, it is preferable that the beef should contain about 80% of the fat.
Optionally use everything in moderation and 1 oz of packet onion soup mix for taste.
¼ cup of either crushed saltines or unseasoned breadcrumbs.
Add 1/2 cup of whole milk to get some extra moistness.
1 large egg (beaten lightly).
¼ cup of ketchup and extra on the side.
1/4 cup of water; I have not added hot soup which could make it too dry.
Instructions
- Preheat the Oven: Set to 350°F (175°C). At that time there was no frequently practiced calibrating of the oven while this temperature could make a very dense meatloaf.
- Combine Ingredients: First, take a large bowl, then combine ground beef, onion soup mix, crushed saltine crackers/ breadcrumbs, and milk, one beaten egg, one fourth cup ketchup, and water. Stir with your hands, as was often the case, just enough to make sure that it is only combined.
- Mold the loaf: Shape the mixture into a loaf shape then place it into an ungreased baking pan. Doesn’t have to be a loaf pan; many of the classic recipes were tossed right into the dish.
- Traditional Ketchup Layer: Finally, for that thick and delightful coloration pour a generous amount of ketchup onto the loaf.
- Cook: Bake for approximately 50 minutes, but ensure that the meatloaf reaches at least 160F (71C) inside before taking it out of the oven.
- Let It Sit: This gives the meat time to firm up so that when you slice it the juices will settle in their rightful place avoiding the meat being dry and crumbly.
Notes
- It’s best served with creamy mashed potatoes and steamed carrots; however, using green beans will make the meal traditional as well.
- This recipe is remarkably similar to how families enjoyed their meatloaf years ago: no fuss, hearty, and delicious.
Nutrition
- Serving Size: 1 (160gm)
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 85mg
Keywords: Meatloaf Recipe Using Onion Soup Mix, Old fashioned meatloaf recipe using onion soup mix, Original Lipton Onion Soup Meatloaf Recipe
Original Lipton Onion Soup Meatloaf Recipe
PrintMeatloaf Recipe Using Onion Soup Mix
Original Lipton Onion Soup Meatloaf Recipe
- Prep Time: 25
- Cook Time: 80
- Total Time: 1 hour 45 minutes
- Yield: 8 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
2 lbs of ground beef.
Lipton Recipe Secrets Onion Soup Mix: 1 packet of 1 oz.
3/4 cup of plain dry breadcrumbs or crushed saltines for a bit of producing the original recipe flavor.
2 large eggs which must be whisked very lightly.
3/4 cup of water.
1/3 cup of ketchup for cooking, and additional for serving, if desired.
Instructions
- Preheat Oven: Preheat your oven for 350°F (175°C).
- Mix Ingredients: Place beef, onion soup mix, breadcrumbs, eggs, water and ketchup in a large bowl. Mix until all ingredients are combined without over handling the meat, because it toughens up.
- Form and Position in Pan: Put the mixture on to the oiled baking dish, then compact it into the shape of a loaf.
- Ketchup Glaze (Optional): If you desire, spoon slightly ketchup on the top for a typical change of using the two flavors at last.
- Cook: Place the mixture into the oven and bake for one hour or until it is well browed and has reached an inner temperature of 160 F or 71C.
- Rest Prior to Slicing: This step involves allowing the meatloaf to stand for a roughly 10-minute before slicing. This helps in maintaining its moist content and also makes it easier to slice subsequently.
Notes
- Best served with mashed potatoes and steamed vegetables it reminds one of the Lipton experience, all warm and hearty.
- This recipe stays the same year after year because it just doesn’t get any better than Lipton’s onion soup mix meatloaf!
Nutrition
- Serving Size: 1 (110gm)
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Protein: 20g
Keywords: Meatloaf Recipe Using Onion Soup Mix, Old fashioned meatloaf recipe using onion soup mix, Original Lipton Onion Soup Meatloaf Recipe
People Also Ask:
What is the secret to moist meatloaf?
Soak the breadcrumbs in milk in order to keep it moist. Crumbs can retain a large portion of absorbed moisture that meat is not able to do, for example.
What gives meatloaf the best flavor?
Other recommendable ingredients are minced garlic, parsley and thyme, they give the beef stew a rich yet savory taste. When it comes to making tender and juicy meatloaf, cloaked in thick sauce, add a tablespoon of Worcestershire sauce, a teaspoon of Dijon mustard, and another cup of ketchup into the raw mixture. Such a marriage ensures that each portion is sweet with just the right amount of sweet added to it.
What ingredient keeps meatloaf from falling apart?
In meatloaf, the most often used binder is eggs, and the most common thickener is breadcrumbs. The glue in your recipe is only second to the meat and that is why meatloaf crumbles. When this happens, it is as a result of under application of the product. Next time, one might try adding at least another egg, and maybe a couple more tablespoons of breadcrumbs.
What can I put on top of meatloaf instead of ketchup?
Sauces and Condiments:
- BBQ Sauce.
- Chili Sauce.
- Mustard.
- A1 Steak Sauce.
Glazes:
- Brown Sugar and Mustard Glaze.
- Teriyaki Sauce.
- Honey Garlic Sauce.
Other Toppings:
- Salsa.
- Creamy Mushroom Sauce.
- Cheese.
Spices and Herbs:
- Spiced Tomato Sauce.
- Herbed Yogurt Sauce.
What can I put in meatloaf instead of breadcrumbs?
¼ cup of cracker or pretzel crumbs ¼ cup of crushed cornflakes Or unsweetened cereals like crushed bran flakes ⅔ cup of regular rolled oats (Incidentally, only use rolled oats as a substitute for bread crumbs in dishes like meat loaf And other meat mixtures such as burgers).
Is it better to cook meatloaf covered or uncovered?
The meatloaf could be baked with no lid put on the surface. But if you are concerned that it might get burnt, you might want to cover it with foil and paste it in the oven for the first 45 minutes, then remove the foil and let the top broil for the last 15 minutes.Is it better to bake meatloaf in a glass or metal pan?
How long does it take to cook 2 lb of meatloaf?
Where 350°F is as the temperature setting, a 1 lb of meatloaf will take 35 to 45 minutes in order to be at 160°F. If you have a 2 lb meatloaf, you’ll need about 1 hour to 1 hour and 20 minutes for the meatloaf to be at 160°F. A 3 lbs of meatloaf will take about 1.5-2 hours to come to a required internal temperature of 160°F.
Referred By Vocal Media Article Written By Mustafa Rangoonwala.
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