Meatloaf, a comforting classic, gets a gourmet upgrade with this flavorful onion soup mix recipe. This isn't your grandma's meatloaf – it's richer, more savory, and undeniably delicious. The addition of onion soup mix adds a depth of flavor that elevates the simple ingredients to something truly special. This recipe is perfect for a weeknight dinner or a crowd-pleasing party dish.
What Makes This Onion Soup Meatloaf Recipe Unique?
This isn't just about throwing in a packet of onion soup mix. We'll explore techniques to enhance the flavor profile, ensuring a moist and tender meatloaf every time. We'll also address common meatloaf pitfalls, like dryness, and offer tips for achieving the perfect texture.
Ingredients You'll Need:
- 1.5 lbs ground beef (80/20 blend recommended)
- 1 lb ground pork (for added moisture and flavor)
- 1 large onion, finely chopped
- 1 cup breadcrumbs (panko recommended)
- 1/2 cup milk
- 1 packet (1 ounce) dry onion soup mix
- 1 large egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup ketchup (for glazing)
Instructions: A Step-by-Step Guide
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Prep the Ingredients: Preheat your oven to 375°F (190°C). Finely chop the onion. If using panko breadcrumbs, lightly toast them in a dry pan for a few minutes to enhance their texture and flavor.
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Combine the Meat: In a large bowl, gently combine the ground beef and ground pork. Be careful not to overmix, as this can make the meatloaf tough.
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Add the Wet Ingredients: Add the milk, egg, and Worcestershire sauce to the meat mixture. Stir until just combined.
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Incorporate the Dry Ingredients: Add the chopped onion, breadcrumbs, onion soup mix, garlic powder, and black pepper. Again, gently mix until everything is evenly distributed. Don't overmix!
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Shape the Loaf: Transfer the meat mixture to a loaf pan (approximately 9x5 inches) or shape it into a loaf directly on a baking sheet lined with parchment paper.
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Glaze and Bake: Spread the ketchup evenly over the top of the meatloaf. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure it's cooked through.
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Rest and Serve: Let the meatloaf rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful loaf.
Frequently Asked Questions (FAQs)
How can I make my meatloaf more moist?
Adding ground pork along with beef significantly increases moisture. Using panko breadcrumbs also contributes to a lighter, moister texture. Don't overbake; using a meat thermometer ensures it's cooked perfectly without drying it out.
Can I use a different type of soup mix?
While onion soup mix is classic, you can experiment with other flavor profiles. French onion soup mix would be a delicious alternative, adding a richer, more complex flavor.
What are some good side dishes to serve with onion soup meatloaf?
Mashed potatoes, roasted vegetables (like carrots and green beans), and a simple green salad are all excellent accompaniments to this flavorful meatloaf.
Can I freeze this meatloaf?
Yes! Once completely cooled, wrap the meatloaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I know when the meatloaf is cooked through?
Use a meat thermometer inserted into the thickest part of the loaf. It should reach an internal temperature of 160°F (71°C).
This onion soup meatloaf recipe is a guaranteed crowd-pleaser, offering a delicious twist on a timeless classic. Enjoy!
