Recipe Background
Lipton Meatloaf is easy to make with onion soup mix and rest time enhances sliceability.
It was my first meet-the-mentor lunch, and I wanted to impress with something homey yet dependable. My mentor, known for his discerning palate, made me want to get it just right. I had a trusty canister of breadcrumbs ready and that always-reliable packet of dry onion soup mix waiting in the pantry. These two ingredients, combined with a few beaten eggs, form a mix that holds everything together without a fuss. Assembling my favorite meatloaf was as much about confidence as it was chemistry. A dash of ketchup provided the necessary tang while breadcrumbs added the perfect binding agent. I ensured it was all well-mixed without compacting it too tightly to keep the loaf tender yet cohesive.
We gathered around my modest kitchen table, and I couldn't help but sprinkle some fresh parsley, chopping it fine for a bright garnish. My mentor complimented the robust aroma as I sliced the loaf, having rested it for just the right amount of time to maintain juicy slices. Amid shared stories and ambitious plans, the simple, well-loved flavors of that meatloaf carved a lasting connection between us. It turns out, sharing a dish warm from the oven can open as many doors as a polished elevator pitch.
Ingredients
- 2 eggs beaten
- 1/3 cup ketchup plus more, optional, to taste, for the glaze
- 3/4 cup water
- 1 (2-ounce) packet dry onion soup mix
- 3/4 cup breadcrumbs
- 2 pounds lean ground beef
- fresh herbs such as parsley, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Line a 9x13-inch baking pan with foil.
- In a large bowl, add the eggs, 1/3 cup of the ketchup, the water, and the soup mix and stir to combine.
- Add the breadcrumbs and the ground beef to the egg mixture and mix well.
- Form the beef mixture into a loaf and place in the prepared pan.
- Bake the meatloaf until it reaches an internal temperature of 160 degrees F, about 1 hour 15 minutes.
- When there is about 20 minutes of cooking time remaining, carefully spread the extra ketchup over top of the loaf, and then return it to the oven to finish baking.
- Let the meatloaf stand for 10 minutes.
- Slice and serve the meatloaf garnished with the fresh herbs.
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