meatloaf recipe with onion soup mix

The Best meatloaf recipe with onion soup mix

Onion Soup Mix-Inspired Meatloaf with Garlic Sauce

4.6 from 1183 votes

A flavorful meatloaf infused with the savory taste of onion soup mix, topped with a rich garlic tomato sauce for a comforting and hearty meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meatloaf Dough

• 2 lbs ground beef (80/20 mix)
• 1 cup breadcrumbs
• 1 packet onion soup mix
• 1 egg
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried parsley

For the Garlic Tomato Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tbsp all-purpose flour
• ½ cup milk
• Salt and pepper to taste
• 1 tbsp Worcestershire sauce

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). Grease a loaf pan and line a baking sheet with parchment paper.
2. 2
   In a large bowl, mix ground beef, breadcrumbs, onion soup mix, egg, garlic powder, black pepper, and parsley until well combined.
3. 3
   Press the meat mixture firmly into the greased loaf pan, shaping it into an even loaf. Place the loaf on the prepared baking sheet.
4. 4
   In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute. Gradually add milk, whisking constantly until smooth. Stir in tomato sauce, garlic, Worcestershire sauce, salt, and pepper. Simmer for 5 minutes.
5. 5
   Pour the garlic sauce evenly over the top of the meatloaf. Bake for 45–50 minutes or until the meatloaf reaches an internal temperature of 160°F (71°C).

🔧Equipment

• Mixing bowls
• Meat grinder or food processor
• Loaf pan
• Baking sheet
• Oven
• Whisk
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 80🧂Sodium: 1000🌾Total Carbs: 35🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 30

📝Notes

Tips

• For extra moisture, add ¼ cup grated Parmesan cheese to the meatloaf mixture.
• Substitute ground turkey or chicken for a lighter option.
• Use a meat thermometer to ensure the meatloaf is cooked through safely.
• Let the meatloaf rest for 10 minutes before slicing to retain juices.

Variations

• Add finely chopped bell peppers or mushrooms for extra texture.
• Top with a sprinkle of fresh herbs like thyme or rosemary.

❓ Frequently Asked Questions About Onion Soup Mix-Inspired Meatloaf with Garlic Sauce

1. Why does my meatloaf made with onion soup mix turn out dry or crumbly instead of tender and juicy?

Your meatloaf may be dry or crumbly because the soup mix contains too much salt, which can draw out moisture, or if the eggs and breadcrumbs aren’t incorporated enough. To fix this, reduce the salt in the mix by half (use about 1–2 tsp instead of 3–4), mix the meatloaf thoroughly, and avoid overcooking—it should be cooked until an internal temp of 160°F (71°C) is reached. Adding a splash of milk or water to the mix can also help retain moisture.

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2. Can I substitute other seasonings or ingredients in place of the onion soup mix?

Yes! If you don’t have onion soup mix, you can replace it with a combination of:
– 1 tbsp onion powder (for flavor)
– 1 tsp garlic powder
– ½ tsp dried parsley or thyme
– ½ tsp Worcestershire sauce (for umami)
– ½ tsp black pepper
– ¼ tsp paprika (optional)
Mix these with 1 tbsp of the soup mix’s salt and other ingredients (like breadcrumbs and eggs) for a similar taste. Avoid adding extra water unless needed to bind.

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3. How do I make sure my meatloaf stays moist while baking?

To keep your meatloaf tender and juicy:
– Use a wet binder: Replace ¼ cup of the soup mix’s water with milk, broth, or even mashed potatoes.
– Don’t overmix: Combine ingredients just until they’re coated—overworking the meat can make it tough.
– Brush with melted butter or oil: After baking, lightly brush the top with melted butter or olive oil to add moisture.
– Rest before slicing: Let it rest for 10–15 minutes after baking to redistribute juices.
– Use leaner ground meat: Mixing ground beef with ground turkey or pork can help retain moisture better than all beef.

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4. What’s the best way to reheat leftover meatloaf without drying it out?

To revive leftover meatloaf without making it dry:
– Oven method: Preheat to 350°F (175°C), wrap tightly in foil, and bake for 20–25 minutes. Unwrap and broil for 2–3 minutes if you want a crispy top.
– Stovetop method: Slice, cover with a lid, and heat on low heat for 5–7 minutes, stirring occasionally.
– Microwave: Use a damp paper towel over the top and microwave in 1-minute intervals until heated through (check internal temp reaches 165°F/74°C).
– Add moisture: Sprinkle with a little water, broth, or melted butter before reheating to prevent drying.

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5. Can I make meatloaf ahead of time and refrigerate or freeze it?

Yes! You can prepare meatloaf in advance:
– Refrigerator: Assemble, cover tightly with plastic wrap or foil, and refrigerate for up to 4 days. Bake as directed, adding 5–10 extra minutes if needed.
– Freezer: Shape into loaves, wrap tightly in plastic, then seal in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then bake at 375°F (190°C) for 30–40 minutes (add 10–15 extra minutes if frozen).
– Tip: If freezing, let it cool completely before wrapping to avoid condensation. For best texture, reheat in the oven (covered) rather than microwave.