Are you looking for a way to impress the family during a weeknight dinner? Lipton meatloaf with a French onion flavor may be the answer to your problem. This recipe is a unique twist on the classic meatloaf that is a delicious way to take your dinner to the next level. By adding caramelized onions and French onion soup mix, this recipe is packed with flavor and is sure to please even the pickiest of eaters. Let’s get started on how to make this savoury dish that will have everyone asking for seconds.
Lipton Meatloaf Recipe: A Gourmet Twist on a Classic Comfort Dish
Course: DinnerCuisine: Continental7
servings50
minutes1
hour445
kcal1
hour50
minutes
Why This Lipton Meatloaf Recipe Stands Out?
Meatloaf gets an undeserved reputation of being bland and sometimes it’s so heavy you can’t get through more than a bite or two. The key to this Lipton meatloaf recipe, is all in two secret ingredients. A combination of caramelized onions and a can of French onion soup mix. The caramelized onions add a sweet, rich flavor. And the onion soup mix (full of beef bouillon) helps bring out the “meaty” flavor. The end result is a super moist and full of flavor meatloaf, far from bland. And the gravy, with even more caramelized onions, takes it over the top making it the ultimate comfort food!
The biggest mistake when making meatloaf is overmixing the ingredients. This can result in a dry, tough meatloaf. This recipe does not have that problem because it calls for mixing the breadcrumb mixture separately first. Then that mixture is combined with the ground beef. This prevents over mixing of the breadcrumbs resulting in a moist meatloaf every time!
Ingredients
2 pounds ground beef (80% lean, 20% fat for optimal moisture)½ cup unseasoned breadcrumbs (seasoned breadcrumbs work too, but aren’t necessary)
2 large eggs (the binder)
½ cup ketchup (or tomato paste for a less sweet option)
¾ cup caramelized onions (about 1 large sweet onion, diced and caramelized)
1 packet French onion soup mix (or homemade mix; see note below)
2 tablespoons dried parsley
1 tablespoon Worcestershire sauce
- For The Gravy
2 cups low-sodium beef broth
¼ cup whole milk (or cream for extra richness; avoid skim milk)
¼ cup caramelized onions (about ½ a large sweet onion)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water
Salt and pepper to taste
Directions
- Step 1: Prepare the Breadcrumb Mixture
Mix the non-meat ingredients together first to avoid overmixing. In a large bowl, whisk together ½ cup unseasoned breadcrumbs, 2 eggs, ½ cup ketchup, ¾ cup caramelized onions, 1 packet French onion soup mix, 2 tablespoons dried parsley, and 1 tablespoon Worcestershire sauce. Mix until the ingredients form a paste. - Step 2: Add the Ground Beef
Divide the 2 pounds of ground beef (80% lean) into smaller chunks and add to the breadcrumb mixture. Gently combine with your hands (don’t overmix as it can result in a dense, dry meatloaf), and the mixture will start to come together. The fat in the beef helps keep the meatloaf moist and flavorful, so don’t skimp on it. If you must, you can use ground turkey or chicken or even a mixture of ground beef, pork, and veal. (Ground pork/beef/veal is sometimes labeled as “meatloaf mix” at the grocery store.) For a hint of spice, mix in some mild Italian sausage. - Step 3: Shape and Bake
Make a loaf shape with the mixture inside the bowl and then move it to a baking sheet lined with parchment paper or a loaf pan. Parchment paper makes cleanup easy and also prevents sticking. The recipe produces a large loaf so a meat pan meant for 1 pound might not accommodate it. A preheated oven set to 350°F should be used for baking the loaf for 45–60 minutes based on its thickness. A digital thermometer should be used to measure that the internal temperature reaches 155°F before the product can be safely eaten. - Step 4: Make the French Onion Gravy
Prepare the gravy while the meatloaf bakes. Mix 2 cups of low-sodium beef broth with ¼ cup whole milk and 1 tablespoon Worcestershire sauce along with 1 teaspoon garlic powder in a saucepan. Heat the mixture over medium heat until it reaches a simmer while whisking it together. Mix in the ¼ cup caramelized onions to incorporate their natural sweet taste. Mix 2 tablespoons cornstarch with ¼ cup cold water to create your thickening slurry. Whisk into the saucepan. Maintain a low simmer and stir frequently until gravy achieves a thick consistency. Season with salt and pepper to taste. - Step 5: Serve and Enjoy
After cooking the meatloaf remove it from the oven then let it rest for 5–10 minutes to allow its juices to redistribute. Cut the meatloaf into portions and present with French onion gravy poured over each slice. For picky eaters, serve the gravy on the side and ketchup as a back up. Serve this Lipton meatloaf alongside mashed potatoes, roasted vegetables or a green salad to create a full meal experience.
Recipe Video
Tips For Success
- Caramelized Onions: Prepare a big batch of caramelized onions in advance, then freeze them in portions. You’ll need 1 cup total for this recipe (¾ cup for the meatloaf, ¼ cup for the gravy), which is about two large sweet onions.
Meat Choices: Although ground beef is the traditional choice, don’t be afraid to experiment with ground pork, veal, or sausage for added flavor. Just make sure that it has a high enough fat content to keep the loaf moist.
Gravy Variations: For an even richer gravy, you can use cream in place of whole milk. Taste and adjust the seasonings to your liking, but be careful not to add too much salt since the soup mix has some built in.