Turn a classic comfort food into an effortless dinner with this clever slow cooker version! One packet of Lipton Onion Soup Mix adds incredible flavor while your slow cooker does all the work.
SIMPLY DELICIOUS COMFORT FOOD
Who knew one simple ingredient could transform ordinary meatloaf into something extraordinary? This recipe proves that sometimes the simplest additions make the biggest impact. The secret? That humble packet of onion soup mix adds layers of flavor without any chopping or prep work!
FREQUENTLY ASKED QUESTIONS:
Why cook meatloaf in a slow cooker?
The slow, gentle cooking creates an incredibly tender meatloaf while the covered environment keeps it moist throughout cooking.
Can I make this ahead?
Yes! Form the meatloaf up to 24 hours ahead and refrigerate. You can even freeze it for up to a month – just thaw completely before cooking.
How do I keep my meatloaf moist?
The milk-soaked breadcrumbs and slow cooking method help ensure moisture, but using ground beef with some fat (like 12%) also helps prevent dryness.
TIPS FOR SUCCESS:
- Don’t overmix the meat mixture
- Shape into uniform loaf for even cooking
- Use oval slow cooker if possible
- Drain excess fat before serving
- Let rest 10 minutes before slicing
- Check temperature reaches 160°F
SLOW COOKER LIPTON ONION MEATLOAF
Equipment
- 6-quart or larger slow cooker (oval shape preferred)
Ingredients
For the Meatloaf:
- 2 pounds ground beef 12% fat recommended
- 2 large eggs
- 1/2 cup milk
- 1/2 cup ketchup
- 3/4 cup dry breadcrumbs
- 1 1 oz packet Lipton onion soup mix
Optional Toppings:
- Extra ketchup for glazing
- Fresh parsley for garnish
- Crispy fried onions
Instructions
- In a medium bowl, combine eggs, milk, ketchup, breadcrumbs, and onion soup mix. Mix well with a spoon.
- Add ground beef to mixture. Using clean hands, gently combine until just mixed – don’t overmix.
- Shape mixture into a loaf and place in slow cooker.
- Cover and cook on LOW for 5 hours.
- Carefully spoon off excess fat from around meatloaf.
- Let rest 10 minutes before slicing.
Notes
- Make Ahead: Form loaf up to 24 hours ahead
- Storage: Keeps 3 days refrigerated
- Freezing: Freeze uncooked loaf up to 1 month
- Variations: Can use part ground pork
- Time Tip: Don’t lift lid during cooking
- Serving: Perfect with mashed potatoes
SERVING SUGGESTIONS
Serve with classic sides like mashed potatoes, green beans, or make into sandwiches the next day!
