“Discover the Secret Behind the Most Delicious Meatloaf Recipe Ever with Lipton Onion Soup and Paula Deen’s Magic Touch- Here’s How You Can Cook this Mouth-Watering Dish!”




Meatloaf is one of those classic comfort foods that most people remember from their childhood. Whether you’re looking to recreate a memory, or simply try something new, this Lipton Onion Soup Meatloaf recipe, also known as Paula Deen Meatloaf, is a must-try. In this article, we’ll walk you through the steps necessary to make a delicious and hearty meatloaf that the whole family will love.

Ingredients:

– 2 pounds of ground beef
– 1 packet of Lipton Onion Soup Mix (or any onion soup mix of your choice)
– 1 cup of breadcrumbs
– 2 eggs
– 1/2 cup of ketchup
– 1/4 cup of milk
– 3 cloves of garlic
– 1 teaspoon of black pepper
– 1 teaspoon of salt

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. In a large mixing bowl, combine the ground beef, onion soup mix, breadcrumbs, eggs, ketchup, milk, garlic, black pepper, and salt. Mix thoroughly until all of the ingredients are fully combined.

3. Grease a 9×13 inch baking pan with cooking spray, and then transfer the meat mixture onto the pan. Use your hands to shape the meat into a loaf.

4. Bake the meatloaf for 1 hour or until the internal temperature reaches 165 degrees Fahrenheit.

5. Remove the meatloaf from the oven and let it cool for 5 minutes before serving.

Tips:

– If you want to add some extra flavor to your meatloaf, try adding some chopped onions, Worcestershire sauce, or chopped bell peppers to the mix.
– For a healthier twist on this classic dish, try using ground turkey instead of beef.
– Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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Summary:

– Preheat oven to 350 degrees Fahrenheit.
– Mix ground beef with onion soup mix, breadcrumbs, eggs, ketchup, milk, garlic, black pepper, and salt.
– Bake for 1 hour or until the internal temperature reaches 165 degrees Fahrenheit.
– Let the meatloaf cool for 5 minutes before serving.



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