Meatloaf Recipe With Onion Soup Mix

I think a truly great meatloaf should be just as exciting to look at as it is to eat. This meatloaf recipe with onion soup mix is the definition of comfort food, but the hidden layer of creamy spinach and salty feta makes it feel special. It’s an easy dinner idea for a busy weeknight, but the way the vibrant green layer cuts through the savory meat surprises everyone at the table. Get ready to surprise everyone with a meatloaf that’s anything but boring.

Ingredients

The secret to this easy meatloaf recipe is using a dry onion soup mix as a shortcut for seasoning. This saves time and ensures consistent flavor throughout the entire loaf. Here are the ingredients you’ll need for this family-friendly meal:

• 900 g (2 lbs) Lean Ground Beef: Use 80/20 or 85/15 ground beef for the best balance of moisture and flavor.
• 28 g (1 oz) Dry Onion Soup Mix: A single standard packet provides all the seasoning and flavor foundation you need. This shortcut replaces several individual spices and chopped onions, guaranteeing flavor.
• 120 g (1 cup) Plain Breadcrumbs: Panko breadcrumbs work well for a lighter texture, but regular plain breadcrumbs are also suitable. Avoid seasoned breadcrumbs, as the soup mix already provides plenty of seasoning.
• 1 Large Egg: Acts as a binding agent to hold the meatloaf together during baking.
• 120 ml (1/2 cup) Milk: Helps to soak the breadcrumbs, keeping the meatloaf moist and tender. (You can substitute with half-and-half or heavy cream for an even richer texture.)
• 5 ml (1 teaspoon) Freshly Ground Black Pepper: Adds a sharp, aromatic note to balance the richness.
• 2.5 ml (1/2 teaspoon) Salt: Adjust this amount based on the sodium level in your dry onion soup mix and personal taste.
• 280 g (10 oz) Fresh Spinach: This large amount of fresh spinach reduces significantly when wilted. (You can substitute with 10 ounces of frozen spinach, ensuring it is thoroughly thawed and squeezed completely dry before use.)
• 120 g (1 cup) Crumbled Feta Cheese: The sharp, briny flavor of feta pairs perfectly with the spinach.
• 1 Clove Garlic, Minced: Adds a pungent, savory base note to the spinach filling.
• 15 ml (1 tablespoon) Fresh Dill, Chopped: A bright, slightly tangy herb that elevates the flavor profile of the filling. (If fresh dill is unavailable, use 1 teaspoon of dried dill, adjusting to taste.)
• 120 ml (1/2 cup) Ketchup: Forms the base of the tangy glaze, adding sweetness and acidity.
• 30 g (2 tablespoons) Packed Brown Sugar: Adds sweetness to create a sticky, caramelized top layer.
• 15 ml (1 tablespoon) Apple Cider Vinegar: Provides a sharp, tangy contrast to the sweetness of the sugar and ketchup.
• 5 ml (1 teaspoon) Dijon Mustard: Adds savory depth and slight spice to the glaze.

Instructions

1. Prep the Oven and Pan: Preheat your oven to 175°C (350°F). Lightly grease a standard 23×13 cm (9×5 inch) loaf pan with butter or cooking spray. Position an oven rack in the center for even baking.
2. Prepare the Spinach and Feta Layer: In a large skillet, wilt the fresh spinach over medium heat for 3-5 minutes, until tender. Transfer the wilted spinach to a colander and use the back of a spoon to press out as much excess liquid as possible. This step prevents a watery meatloaf and ensures the filling holds its shape. Finely chop the squeezed spinach and transfer it to a small bowl, combining with crumbled feta cheese, minced garlic, and chopped fresh dill. Mix well.
3. Prepare the Meatloaf Mixture: In a separate large mixing bowl, combine the ground beef, dry onion soup mix, breadcrumbs, egg, milk, black pepper, and salt. Use your hands to gently mix the ingredients together until they are just combined. Avoid overmixing, which can break down the proteins and result in a dense, tough meatloaf.
4. Assemble the Stuffed Meatloaf: Press exactly half of the meatloaf mixture evenly into the bottom of the prepared loaf pan. Spread the spinach and feta filling over the first meat layer, leaving a small border around the edges to help seal the filling inside. Carefully top with the remaining meatloaf mixture, gently pressing it down and shaping it to seal the filling completely. This meatloaf recipe with onion soup mix assembly technique ensures a beautiful presentation when sliced.
5. Initial Bake: Place the assembled meatloaf in the preheated oven and bake for 45 minutes. During this time, the internal temperature will begin to rise, and some excess fat will start to render.
6. Prepare the Tangy Glaze: While the meatloaf bakes, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl until smooth. The brown sugar should dissolve completely into the liquid ingredients.
7. Glaze and Finish Baking: After the initial 45 minutes, carefully remove the meatloaf from the oven. Spoon and evenly spread the tangy glaze over the top of the meatloaf, coating it generously. Return to the oven and continue baking for another 20-30 minutes, or until the internal temperature reaches 74°C (165°F) and the glaze is bubbly and slightly caramelized.
8. Rest and Serve: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before carefully draining any excess fat. This resting period allows the juices to redistribute throughout the meatloaf, ensuring it stays moist when sliced and holds its shape. Slice thick pieces of this flavorful meatloaf recipe with onion soup mix to reveal the green layer and garnish with fresh dill.

Why the Onion Soup Mix is a Game Changer for Meatloaf

The dry onion soup mix is a powerful shortcut for this meatloaf recipe. It eliminates chopping vegetables like onions and celery, saving significant prep time. The mix provides consistent seasoning, ensuring every slice of this meatloaf recipe with onion soup mix is perfectly balanced.

The dried ingredients absorb moisture during baking, resulting in a remarkably juicy and tender meatloaf. This simple hack guarantees a delicious, high-quality family dinner without extra effort.

Tips for Assembling a Stuffed Meatloaf That Won’t Crumble

Getting a stuffed meatloaf to hold its shape requires a few key techniques:

• Squeeze the spinach: Excess moisture from the spinach filling will cause the meatloaf to fall apart. Squeeze it thoroughly with a spoon in a colander before mixing with the feta.
• Don’t overmix the meat: Overworking the meat mixture tightens proteins, resulting in a dense and tough meatloaf. Mix gently until just combined.
• Use a standard loaf pan: For a stuffed meatloaf, a loaf pan provides necessary support, ensuring the layers don’t spread during baking. This is essential for a beautiful presentation of this easy meatloaf recipe with onion soup mix.

Perfect Pairings for Your Spinach and Feta Meatloaf

This hearty meatloaf pairs well with many side dishes, making it a versatile family dinner idea.

• Creamy mashed potatoes: The classic choice for soaking up the tangy glaze.
• Roasted root vegetables: Carrots, parsnips, or potatoes roasted alongside for a healthy, easy-prep meal.
• Fresh green beans or peas: A simple side of steamed green vegetables for nutritional balance.

FAQs

Can I make this meatloaf ahead of time?

Yes, assemble the entire meatloaf in the pan (without the glaze) up to 24 hours in advance. Wrap it tightly and refrigerate. Add the glaze just before baking. For a frozen option, freeze the raw loaf for up to 3 months.

How do I store leftovers?

Store leftover slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave (2 minutes per slice) or wrap in foil and heat in a 160°C (325°F) oven for 15-20 minutes.

What internal temperature should the meatloaf reach?

The meatloaf is safely cooked when it reaches an internal temperature of 74°C (165°F). Always use a meat thermometer inserted into the center of the loaf to confirm doneness.

Why did my meatloaf fall apart?

The most common culprits are overmixing the meat, skipping the resting step, or having too much liquid in the spinach filling. The resting time allows juices to redistribute and solidify, holding the loaf together.

Can I substitute the ground beef with other meat?

Yes, you can substitute ground turkey or chicken, but I find they make the final product drier. To add moisture, increase the milk to 3/4 cup. This specific meatloaf recipe with onion soup mix works best with ground beef.

Can I leave out the feta cheese?

Yes, you can omit the feta for a simpler spinach filling. However, I highly recommend keeping the feta because it adds a necessary salty kick to balance the rich beef. I sometimes add sun-dried tomatoes too.

Conclusion

This meatloaf recipe with onion soup mix and a hidden spinach-feta layer takes a classic comfort food and turns it into a surprising, flavorful meal. The combination of the classic shortcut and the creamy filling ensures a moist and delicious dinner every time. Save this recipe for your next weeknight meal plan and watch it become a new family favorite.

meatloaf recipe with onion soup mix

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• Author: Rachel Morgan
• Total Time: 105 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

A comfort food meatloaf recipe featuring a hidden layer of creamy spinach and salty feta cheese.

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Ingredients

Scale 1x2x3x

• 2 lbs Lean Ground Beef, 80/20 or 85/15
• 1 oz Dry Onion Soup Mix
• 1 cup Plain Breadcrumbs, Panko or regular
• 1 Large Egg
• 0.5 cup Milk
• 1 teaspoon Freshly Ground Black Pepper
• 0.5 teaspoon Salt, optional (adjust based on soup mix)
• 10 oz Fresh Spinach, or 10 oz frozen spinach, thawed and squeezed dry
• 1 cup Crumbled Feta Cheese
• 1 Clove Garlic, Minced
• 1 tablespoon Fresh Dill, Chopped
• 0.5 cup Ketchup
• 2 tablespoons Packed Brown Sugar
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon Dijon Mustard

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Instructions

1. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Lightly grease a standard 9×5 inch loaf pan.
2. Prepare Spinach and Feta Filling: In a large skillet, wilt fresh spinach over medium heat for 3-5 minutes until tender. Transfer wilted spinach to a colander and squeeze out excess liquid. Finely chop the squeezed spinach and transfer to a small bowl, combining with crumbled feta cheese, minced garlic, and chopped fresh dill. Mix well.
3. Mix Meatloaf Base: In a separate large mixing bowl, combine ground beef, dry onion soup mix, breadcrumbs, egg, milk, black pepper, and salt. Gently mix all ingredients together until just combined.
4. Assemble Stuffed Meatloaf: Press half of the meatloaf mixture evenly into the bottom of the prepared loaf pan. Spread the spinach and feta filling over the first layer of meat, leaving a small border around the edges. Carefully top with the remaining meatloaf mixture, gently pressing to seal the filling completely.
5. Initial Bake: Place the assembled meatloaf in the preheated oven and bake for 45 minutes.
6. Prepare Tangy Glaze: While the meatloaf bakes, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl until smooth.
7. Glaze and Finish Baking: After the initial 45 minutes, remove the meatloaf from the oven. Spoon the tangy glaze evenly over the top. Return to the oven and continue baking for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C).
8. Rest and Serve: Remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before carefully draining any excess fat. Slice thick pieces to reveal the green layer and garnish with fresh dill.

Notes

To avoid a watery meatloaf, thoroughly squeeze excess liquid from the wilted spinach before mixing the filling. Avoid overmixing the ground beef mixture, as this can result in a tough, dense meatloaf. Resting the meatloaf allows juices to redistribute, ensuring it stays moist and holds its shape when sliced.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (180 g)
• Calories: 280 calories
• Sugar: 5 g
• Sodium: 650 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 18 g
• Cholesterol: 80 mg