Souperior Meatloaf

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We’re going to the back of the box again!  This time it’s a box of Lipton Beefy Onion soup and dip mix.  I turned the box over to see three recipes on the back of the box.  Today I’m giving the Souperior Meatloaf a try.

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Souperior Meatloaf

Try out the Souperior Meatloaf recipe off the back of a Lipton Soup Mix box.

Course Main Course

Cuisine American

Diet Low Lactose, Low Salt

Keyword WW Friendly

Total Time 1 hour 10 minutes

Servings 8

Calories 285kcal

Equipment

• Roasting Pan

Ingredients

• 1 packet Lipton Beefy Onion Soup Mix
• 2 lbs. ground beef
• 3/4 cup breadcrumbs
• 2 eggs
• 3/4 cup beef broth
• 1/2 cup ketchup

Optional Sides

• 2 cans new potatoes drained
• 1/2 – 1 lbs. carrots or baby carrots peeled and sliced into 1/2" slices

Instructions

• Preheat oven to 350.
• Combine all ingredients in a bowl
• Place meat in roasting pan and shape into a loaf.
• Bake for an hour.  Allow to rest for 10 minutes before serving.

Optional Sides

• After cooking for 30 minutes, add potatoes and carrots to pan.  Continue roasting for an additional 30 minutes. 

Notes

Nutritional Information does not include optional sides.

This recipe is 7 Green, Blue, or Purple WW Points.  If adding sides, add 1 point on Green and Blue plans.

 

Jump to nutritional information

Meatloaf – An American Classic

I remember my mom always having a box of this in the pantry.  She used it when making beef stew, and it was handy to have around to make onion dip, but that was all I remember it being used for.  I usually keep a box around for dips, but really that was it.  One lonely box in the back of the pantry waiting for movie night or a football game or a holiday to be joined with some sour cream and placed in a bowl surrounded by chips or vegetables. 

When putting away some canned soups I moved that lonely box and noticed that there were actually three recipes on the back of the box – chili, pot roast, and the Souperior Meatloaf.  Of course, I was intrigued.

After all, who doesn’t love meatloaf.  It’s one of those classic, American comfort foods that always transports you back to Mom or Grandma’s kitchen.  And of course, they’re easy!  You know I love easy meals.  Crock pot and sheet pan dinners are staples of my meal plans.  Chop food, toss in pot or on sheet pan, cook, eat.  But really, is there anything easier than meatloaf?  I mean, the recipe has three steps: preheat oven, combine ingredients, bake.

Sadly, I will admit, I have a problem with meatloaf.  Mine always fall apart!  My mother makes a great meatloaf.  I use her recipe.  I follow it to a T and do it exactly as she does, but it always falls apart.  It tastes great, but for some reason, that recipe does not like me.  Maybe this one will.

Souperior Meatloaf

On the surface, this looks like a pretty typical meatloaf recipe.  It has all the basics – ground beef, breadcrumbs, egg, ketchup, and some seasoning – provided of course by the Lipton soup mix.  The only real surprising ingredient to me was water.  That was the one change I made.  I didn’t even bother to make the recipe the first time through with water.  I immediately flipped it out for broth.  If you’re making a beef recipe, why use water when you can use broth to up the flavor! 

Now that I’ve got all of the ingredients together, time to get cooking!

So to get started on this laborious and difficult recipe, gather all of your ingredients.  Here’s a tip that I forget EVERY SINGLE TIME.  Make sure your roasting pan is next to where you are working.  I usually take my sheet pan, roasting pan, or whatever I am using out, prepare it, and leave it at or near the stove.  I always forget to take it out and over to the work area, so I usually have to wash my hands, then get the pan, then make the loaf and wash again.  If I could just remember not to leave the pan by the oven but to move it to the work area!

OK, back to the ingredients.  Get a large bowl and place your meat in it.  Add the seasoning, breadcrumbs, and ketchup.  I usually crack the eggs in a separate bowl and beat them slightly to break up the yolks and then pour them into the bowl.  Normally I wait to start mixing until I have added all of the ingredients to the bowl, but with this recipe I am going to hold off on the broth.

Once you have the ingredients in the bowl, how you mix is up to you.  You can use the utensil of your choice, like a wooden spoon, or just dive in with your hands.  Personally, I always found it easier when making something like meatballs or meatloaf.  And why not, after all, you’re going to have to use your hands to shape the loaf later anyway, why not get them dirty now.

I just slowly sort of knead the meat and other ingredients until well combined.  Don’t over mix it.  Once all of my other ingredients were combined, then I added the liquid.  Here I did revert back to using the wooden spoon.  Again, just slowly and gently mix until the broth is well combined with the meat mix. 

Take the bowl and dump the contents into your roasting pan.  Form the meat into a loaf.  Just gently shape it.  Don’t pack it to firmly and press it down – you’ll get tough meatloaf.  No one want’s tough meatloaf, we want meatloaf that just melts over our tastebuds as it hits our tongue.  Once the meatloaf is neatly formed in the pan, put the pan in the oven and let it cook for an hour.  After an hour, remove the pan from the oven and allow the loaf to sit for about 10 minutes before serving.

I will say, I was very, very skeptical about how well this meatloaf would hold up.  I mean, physically hold up.  As I said before, my meatloaves always fall apart, and with the addition of the broth I thought for sure this meatloaf would really end up being just a pile flavored ground beef.  Guess what!  I was wrong.  Oh, I was so very wrong. Never, ever have I made a meatloaf that stayed together as well as the Souperior Meatloaf did.  I was able to remove it whole from the roasting pan, a first, and the slices held together incredibly well – I couldn’t believe it!  I thought it was a fluke the first time I made it but no, when I did it again for the blog, I got the same results.

Superior Sides for the Souperior Meatloaf

Meatloaf is great, but we need some sides!  After all, what is meat without potatoes?  Well, here’s a quick and easy way to get some sides done for this dish.  And guess what – you’re just going to add the sides to the roasting pan with the meatloaf.  No more pots or pans to clean!

Another item frequently found in Mom’s pantry were cans of new potatoes.  I don’t remember having them that often, but I don’t ever remember having meatloaf without them.  Even though I generally prefer my vegetables fresh, I still can’t eat any potatoes other than the canned new potatoes with meatloaf.  So, for your super easy side, take two cans of new potatoes (whole of sliced, either works) and drain them.  After the meatloaf has been cooking for about 30 minutes, remove the pan from the oven and add the potatoes.  Return to the oven for the remaining 30 minutes.

Do you need a vegetable to go with your meal?  I know, potatoes are a vegetable, but maybe a lower carb, less starchy vegetable?  Take about half a pound of carrots and add them to the pan with the potatoes.  See!  I told you sides were easy!

Enjoying the Back of the Box? I am! I keep being surprised at how well some of these recipes actually are. Need some more inspiration? Check out some of my other BOTB favs like Sweet Pork Chops or Chicken Bruschetta Bake.

These recipes have regulars in my meal plans. I love the easy and convivence of using some of these products to make quick meals my husband, and sometimes my toddler, love. Need more dinnertime ideas? Check our current slate of meal plans.

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