|Nutritional Guidelines (per serving)|
|Servings: 1 loaf (6 to 8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Meatloaf has been a family favorite for a very long time. This simple, traditional recipe is from a 1936 General Electric Kitchen Institute cookbook, "The New Art of Modern Cookery," which gets a flavor boost from dry onion soup mix and ketchup. While it calls for only six ingredients—one of them is water—you can make it your own with a dash of thyme and sage, Worcestershire sauce, or freshly cracked pepper.
If you like your meatloaf saucy, top with more ketchup before serving. Lean ground beef is best since fattier options will release a large amount of oil and may make the loaf greasy. Any kind of dry breadcrumbs will work, from plain store-bought breadcrumbs to homemade to panko. The mixture has just enough moisture and binder that it is easy to slice and won't fall apart on you. Plus, the leftovers are delicious, especially if you can make a meatloaf sandwich.
Make sure you bake this meatloaf uncovered. There are enough moisture-rich ingredients in the mixture that it won't dry out, and covering with foil would prevent the loaf from developing a deliciously crispy crust. This meatloaf is excellent paired with mashed potatoes and steamed green beans or steamed broccoli for a balanced family meal.
Click Play to See This 6-Ingredient Onion Soup Meatloaf Recipe Come Together
Gather the ingredients.
Preheat the oven to 350 F.
In a large bowl, combine the eggs, soup mix, water, and ketchup. Mix to combine well.
Add the breadcrumbs and ground beef. Mix well.
Shape the meat mixture into a loaf and place in a shallow, foil-lined baking dish, loaf pan, or meatloaf pan.
Bake in the preheated oven for about 1 hour and 15 minutes, or until crisp on the outside and cooked through. Top with more ketchup, if desired.
Slice, serve, and enjoy.
- Shaping and then cooking the meatloaf on a baking sheet or shallow pan will allow the sides to become crisper. Baking in a loaf pan will keep the sides and bottoms moister.
- The most popular onion soup mix to use for this recipe is Lipton, but any brand should produce a flavorful meatloaf.
- Slices of meatloaf can be reheated in a skillet over medium-low heat (flip for even cooking) or in the microwave.
- If you have any leftovers, we suggest making meatloaf sandwiches the next day. For a gourmet sandwich, take a slice of reheated meatloaf and place it between two slices of toasted garlic ciabatta bread. Top with a little mayo, crispy fried onions, quick pickled red onion, a few sweet and hot pickle chips, pickled peppers, and barbecue sauce.