Description
This is the classic, no-fuss meatloaf recipe you’ve been searching for. Using a packet of onion soup mix is the ultimate hack for a deeply savory, incredibly moist loaf every single time. It’s the kind of reliable weeknight dinner.
Ingredients
Scale
- 2 lbs ground beef (80/20)
- 1 packet (1 oz) dry onion soup mix
- 2 large eggs
- ¾ cup panko breadcrumbs
- ½ cup milk
- 1 cup ketchup (divided)
- ½ tsp black pepper
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup.
- In a small bowl, whisk together the glaze ingredients (ketchup, brown sugar, vinegar) until smooth. Set aside.
- In a large bowl, combine the beaten eggs, panko, milk, ketchup, and black pepper. Add the dry onion soup mix and stir until the breadcrumbs are moistened.
- Add the ground beef to the bowl. Using your hands, gently mix until just combined. Do not overwork the meat, as this will result in a tough, dense meatloaf.
- Shape the mixture into a free-form loaf, roughly 9×5 inches, on your prepared baking sheet.
- Spread half of the glaze evenly over the top and sides of the meatloaf. Bake for 40 minutes.
- Remove from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) on a meat thermometer.
- Let the meatloaf rest on the baking sheet for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist slice.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg