Onion soup meatloaf gets a flavorful boost from onion soup mix, which provides concentrated savory seasoning without a long list of spices. A mix of ground beef and pork keeps the loaf tender and moist so it holds together well yet still slices easily.
Simple and reliable, this recipe requires minimal fuss and delivers classic comfort-food results.
Serve this onion soup meatloaf alongside four cheese mac and cheese or your favorite simple sides for a satisfying family meal.
Highlights for Onion Soup Meatloaf
Onion soup mix adds seasoning: This shortcut brings concentrated flavor to every bite without needing many individual spices.
Two meats, better texture: Ground beef provides classic meatloaf flavor while ground pork adds fat and tenderness to prevent drying.
Croutons pull their weight: Crushed salad croutons act like seasoned breadcrumbs with more structure, soaking up the broth and eggs without turning the mixture mushy.
The ketchup glaze seals the deal: Brushing ketchup on partway through baking gives a glossy, slightly sticky finish rather than a dried top.
If you prefer individual servings, mini meatloaves baked in muffin tins are an easy alternative.
Key Ingredients
Ground beef and ground pork: Combining the two gives the loaf better flavor and a more tender texture than beef alone.
Onion soup mix: The primary savory seasoning for this recipe—use a packet from the store or a homemade blend.
Croutons: Crushed croutons work as the binder, absorbing liquid and adding seasoning and structure in place of plain breadcrumbs.
Eggs: Eggs bind the mixture so the loaf holds its shape and slices cleanly after baking.
Beef broth: Broth adds moisture and reinforces the savory notes while softening the crushed croutons.
Ketchup: Some ketchup mixes into the meat for flavor and moisture; the remainder becomes the glaze on top during baking.
Recipe Tips
Crush the croutons well: Aim for small, even crumbs so they blend into the meat mixture and don’t leave dry chunks.
Mix gently: Combine with a fork or your hands just until everything is evenly distributed. Overmixing creates a dense meatloaf.
Shape it on a baking sheet: Form the loaf on a sheet pan so heat circulates around it for better browning than a loaf pan provides.
Use a thermometer: Bake until the center reaches 160°F so both beef and pork are fully cooked without drying out.
Let it rest before slicing: Rest the loaf 10 to 15 minutes so juices settle and slices hold together more neatly.
Don’t pack the loaf too tight: Press it together only enough to hold its shape—packing firmly yields a dense texture.
Spread the ketchup halfway through baking: Adding the glaze partway through keeps it from burning and helps it remain thick and glossy.
As a make-ahead option, homemade frozen meatballs using the same meats are a convenient alternative to keep on hand.
This onion soup meatloaf is hearty, deeply seasoned, and a touch retro in the best way, with a juicy center and that classic sticky ketchup topping. Serve with potatoes au gratin or steamed green beans and dinner is handled.
Leftovers make excellent hot meatloaf sandwiches for an easy next-day meal.
10 mins
1 hr
1 hr 10 mins
Onion Soup Meatloaf
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Ingredients
- 1 pound lean ground beef
- 1 pound ground pork
- 6 ounces salad croutons, or saltine crackers, about 1½ cups crushed
- 2 envelopes onion soup mix
- 2 large eggs
- 1 cup beef broth
- ¾ cup ketchup, divided
Instructions
- Preheat the oven to 350°F and coat a baking sheet with nonstick spray.
- Place the ground beef and ground pork in a large bowl and break the meat up with a fork.
- Put the croutons or crackers in a zip-top bag and crush them with a rolling pin until you have about 1½ cups; add them to the bowl with the meat.
- Sprinkle the dry onion soup mix over the meat and croutons.
- In a separate bowl, whisk the eggs with the beef broth and ¼ cup of the ketchup; pour this mixture over the meat.
- Gently combine with a fork or your hands until evenly mixed—do not overmix.
- Transfer the mixture to the prepared baking sheet and shape into a loaf. Bake in the center of the oven for 35 minutes.
- Remove from the oven, spread the remaining ½ cup ketchup over the top, and return to the oven. Bake another 20–25 minutes or until an instant-read thermometer registers 160°F.
- Allow the meatloaf to rest 10–15 minutes before slicing and serving.
Notes
Mix just until combined: Overmixing will produce a dense loaf instead of a tender one.
Shape on a baking sheet: A sheet pan allows better air circulation and browning than a loaf pan.
Add the ketchup later: Spreading the glaze partway through baking helps it thicken and remain slightly sticky instead of drying out.
Cook to temperature: Bake until the center reaches 160°F to ensure the meat is safely cooked without overcooking.
Let it rest before slicing: Resting 10–15 minutes helps the juices settle so slices hold together.
Nutrition
Nutrition information is an approximation.
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