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Lipton Meatloaf

BeefDiner-StyleOven
Time :1 hour 15 minutes
Yield :10 servings
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The Scoop

This is meatloaf reimagined!
No fancy tricks, no chef ego, just ground beef, a good old-school onion soup mix, ketchup, and breadcrumbs teaming up to do exactly what they came to do: deliver a meatloaf that slices clean, tastes like nostalgia, and somehow makes everyone think you tried harder than you did.
Hack it:
Swap beef for half beef / half pork for extra juiciness.
Add a splash of Worcestershire sauce for deeper savory flavor.
Mix in grated carrot or zucchini if you want stealth veggies.
Top with BBQ sauce instead of ketchup for a smoky twist.
Add shredded cheese in the center for a “surprise core” moment.
Leftovers:
Make a non-negotiable classic meatloaf sandwich with mayo and pickles.
Dice into fried rice for a surprise protein upgrade.
Crumble into pasta sauce like a lazy Bolognese hack.
Slice cold and pan-fry for crispy edges.

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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