Classic 6-Ingredient Onion Soup Meatloaf

Diana Rattray
  • 90 mins
  • Prep: 15 mins,
  • Cook: 75 mins
  • Yield: 1 pan meatloaf (10 servings)
Ratings (66)

The meatloaf has been around for a very long time. This is a recipe from a 1936 General Electric Kitchen Institute cookbook, The New Art of Modern Cookery. It's a ground beef and veal combination with an egg, breadcrumbs, and bacon strips for topping. 

Dry onion soup mix and ketchup flavor this version of the simple everyday meatloaf recipe. It's a classic, popular meatloaf, great with potatoes and green beans or steamed broccoli.

The leftovers make delicious sandwiches!

What You'll Need

  • 2 eggs (beaten)
  • 1/3 cup ketchup
  • 3/4 cup water
  • 1 packet dry onion soup mix
  • 1 1/2 cups breadcrumbs
  • 2 pounds lean ground beef

How to Make It

  1. Heat the oven to 350 F (180 C/Gas 4). 
  2. In a large bowl combine the eggs, ketchup, water, and soup mix; mix well. Add the bread crumbs and beef; mix well.
  3. Shape into loaf and place in a shallow, foil-lined pan, loaf pan, or meatloaf pan.
  4. Bake in the preheated oven for about 1 hour and 15 minutes.