Old School 'Lipton Onion Soup' Meatloaf

8
Servings
5m
Prep Time
45-60m
Cook Time
50m
Ready In


"Easy to prepare and ... even though it is an old recipe - it's still a good recipe. Now, obviously you can make your own brown gravy; but being an old school recipe ... I figured I would stick to the original by using a jar or package mix. Where this came from - a small Church Cookbook from years ago. But, I am sure this same recipe is on thousands of websites and in thousands of cookbooks."

Original recipe yields 8 servings
OK
  • TOPPING

Nutritional

  • Serving Size: 1 (258.9 g)
  • Calories 444.5
  • Total Fat - 25.7 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 329 mg
  • Sodium - 918.3 mg
  • Total Carbohydrate - 10.7 g
  • Dietary Fiber - 0.6 g
  • Sugars - 3.5 g
  • Protein - 39.9 g
  • Calcium - 75.1 mg
  • Iron - 5 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.2 mg

Step 1

Meatloaf ... Add the Onion Soup Mix to a large bowl along with the ketchup, eggs, bread crumbs, milk, and water. Mix well to combine. Then add the meat and gently mix until combined with the other ingredients; over mixing can create a dense tough meatloaf.

Step 2

Bake ... I prefer to free form on a baking sheet lined with parchment or foil, but you can always use a loaf pan. Bake on the middle shelf at 350 degrees for 45 minutes to 1 hr. This will depend on what type of pan you cook the meatloaf in. A free form loaf usually cooks quicker than one in a loaf pan.

Step 3

Topping ... If using a jar gravy, add the ketchup and gravy to a small pot and reheat on medium low heat. You can also use a package mix, follow the package directions, and add the ketchup at the end of cooking.

Step 4

About 15 minutes before the loaf is done, spoon on a little of the gravy on top of the loaf, then finish cooking in the oven. The rest over the gravy will be poured over the top when you serve it. Also, if you prefer to use your favorite tomato based sauce, please do so.

Step 5

Serve ... Remove from the loaf pan or baking sheet, cover, and let it rest a few minutes before slicing. Then top with the remaining gravy, slice, and ENJOY!

Tips & Variations


No special items needed.

Related

Chef shapeweaver

This recipe was made on 7/9/18 for mine and my SO's Dinner, but more importantly for " The Alphabet Soup Recipe Tag " game. ;) . I made the recipe exactly as it was written. Instead of baking in a loaf pan, it was free-formed. About 15 minutes before it was finished baking, a small amount of prepared packaged gravy was poured over the top. Then baked for about 15 more minutes. I let it rest for about 10 minutes before slicing . There was only one small problem, the meat had a slight crevice in it, maybe it needed a bit more breadcrumbs to hold it together. It was a nice change from the tomato based meatloaves that we're used to. " Keep Smiling :) "

review by:
(12 Jul 2018)

Mikekey

Comfort food all the way. Made as written, with packaged gravy. I even tried the free-form method, which I don't usually like to do, but this one holds together nicely.

review by:
(17 Apr 2015)