Stuffed Meatloaf with Gravy is a delicious and comforting dinner that takes the classic meatloaf to the next level. It’s the best meatloaf stuffed with cheese and hash brown potatoes, creating a hearty meal that satisfies on every level. Best of all, both the meatloaf and gravy are flavored with Lipton Onion Soup mix, ensuring rich, savory flavor throughout.
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Why This Lipton Onion Soup Meatloaf Works
Making a meatloaf with a package of Lipton Onion Mushroom Soup Mix is a sure-fire way to get a tasty meatloaf. This stuffed meatloaf recipe is fun and easy to make, transforming what could be a boring dinner into something spectacular. Making a delicious meatloaf can be a daunting task because you don’t want it to be bland. Meatloaf should be so much more than just a lump of ground beef pushed into a pan. Using Lipton Onion Mushroom Soup Mix as one ingredient ensures you get a perfectly flavored meatloaf that everyone will want a second serving of.
What Is a Stuffed Meatloaf?
You might wonder what a stuffed meatloaf recipe is all about. This Lipton Onion Soup meatloaf recipe is made with ground beef, soup mix, breadcrumbs, egg, and ketchup. What makes it so special is the stuffing of hash browns, green bell pepper, and cheese. Browned hash browns and cheese go so well in this potato-stuffed meatloaf that you will wonder why you never tried it before. The result is a complete meal in one dish that combines protein, starch, and vegetables.
Recipe Ingredients
For the Stuffed Meatloaf:
- Vegetable oil – Used for cooking hash browns to golden perfection
- Frozen hash browns – Provide the hearty potato stuffing that makes this special
- Green bell pepper – Adds fresh crunch and color to the stuffing
- Shredded Cheddar cheese – Creates gooey richness throughout the stuffing
- Lipton Onion Mushroom Recipe Soup Mix – Flavors both meatloaf and gravy with savory depth
- Ground beef – Forms the protein base, use at least 15% fat for best results
- Fresh breadcrumbs – Bind the meatloaf and add a tender texture
- Large eggs – Help bind ingredients and add moisture
- Ketchup – Adds sweetness, moisture, and helps bind the meat mixture
For the Mushroom Gravy:
- All-purpose flour – Thickens the gravy to a perfect consistency
- Additional Cheddar cheese – Makes the gravy rich and creamy
- Water – Forms the liquid base for both soup and gravy
How to Make Stuffed Meatloaf with Gravy
- Cook hash browns and green peppers in a covered skillet for 7 minutes.
- Slightly cool the hashbrowns, then stir in cheddar cheese.
- Combinethe onion-mushroom recipe soup mix with water in a bowl.
- Add the ground beef, breadcrumbs, egg, and ketchup. Mix until combined.
- Shape a third of the beef mixture into a rectangle, about 8 x 4-inches in a shallow baking pan.
- Place the hashbrown mixture on top of the beef.
- Cover the hashbrowns with the remaining beef mixture and tightly seal the edges.
- Bake at 350 degrees for 1 hour or until done.
- In a medium saucepan, combine Lipton Onion-Mushroom Soup Mix, flour, and water. Bring to a boil, then reduce heat to low.
- Add cheese and simmer, stirring frequently, until the gravy thickens, about 5 minutes.
- Serve the meatloaf with the gravy, either on top or on the side.
6 Tips for Cooking a Perfect Meatloaf
- Use Fatty Meat – If you use lean meat, you will get a dry and grainy meatloaf. For an all-beef meatloaf, always go for a higher-fat content – at least 15 percent.
- Use Fresh Breadcrumbs – With beef or pork, consider soaking the bread in milk first. With ground turkey, you need a boost of fat, so soak the bread in cream. Whatever you do, don’t use packaged breadcrumbs.
- Add Moisture – Don’t skip adding eggs together with some combination of wet seasonings – ketchup, tomato paste, mustard, Worcestershire sauce, barbecue sauce.Â
- Here’s how to judge if your meatloaf mixture is moist enough. If it is sticking to the mixing bowl, it needs more liquid. Add liquid, one tablespoon at a time, until the mixture stops sticking.Â
- Don’t Overmix – Overmixing will tend to make a meatloaf dry and dense. Don’t worry if your loaf doesn’t seem compact enough. It will firm up in the oven.
- Allow Some Space in the Pan – It might seem satisfying to fill a baking pan to the edges with meat goo. However, baking meatloaf this way will give you a meat brick. Instead, use a large baking dish and leave some breathing room so that the edges will caramelize nicely.
- Let it Rest – Let your meatloaf rest for at least 10 minutes (tented with foil to keep it hot) before slicing. Resting helps to set up the loaf for easier slicing and locks in those precious juices.
Other Ideas for Stuffed Meatloaf
Stuffed meatloaf recipes transform the familiar classic dish into something extraordinary. Click here for some recipes with a variety of stuffings for your following meatloaf, including:Â
- French onion soup au gratin stuffed meatloaf – stuffed with gooey cheese and caramelized onions.
- Bacon double cheeseburger stuffed meatloaf – stuffed with cheese and covered with bacon
- Veggie-stuffed meatloaf – A beef and pork meatloaf stuffed with spinach, tomatoes, and more veggies, then topped with barbecue sauce and cheese.
- Cheesy spinach stuffed meatloaf – Stuffed with spinach and plenty of cheese
Storage & Reheating Instructions
- Refrigerator Storage: Allow baked meatloaf to cool completely before wrapping and refrigerating. Store for up to 2 days in an airtight container.
- Reheating Method: Reheat slices in a 350°F oven for 15 minutes or microwave individual portions covered with a damp paper towel in 2-minute increments.
- Freezing: Wrap unbaked meatloaf in plastic wrap and freeze for up to 6 months. Baked meatloaf can also be frozen for up to 6 months after cooling completely.
Make-Ahead and Freezing Tips
Freezing Unbaked: Wrap with plastic wrap and place in an airtight freezer bag for up to 6 months.
Freezing Cooked: After baking and cooling, wrap in foil and place in a sealed plastic bag for up to 6 months.
Baking from Frozen: Thaw overnight in refrigerator or bake frozen at recipe temperature for 1.5-2 times longer, checking with a meat thermometer.
Love meatloaf? Try these recipes!
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Stuffed Meatloaf with Gravy
Ingredients
Meatloaf
- 1 tablespoon vegetable oil
- 1 3/4 cups frozen hash browns
- 1/4 cup finely chopped green bell pepper
- 3/4 cup shredded Cheddar cheese
- 1 envelope Lipton Onion Mushroom Soup & Dip Mix
- 1/2 cup water
- 1 1/2 pounds ground beef
- 3/4 cup fresh breadcrumbs
- 1 egg
- 1/4 cup ketchup
Onion Mushroom Cheese Gravy
- 1 envelope Lipton Onion Mushroom Soup & Dip Mix
- 2 tablespoons all-purpose flour
- 1 3/4 cups water
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F.
- Heat the oil in a medium skillet. Add the hash browns and green peppers. Cover and cook for 7 minutes. Cool slightly and stir in the cheese. Set aside.
- In a medium bowl, combine the Lipton Onion Mushroom Recipe Soup & Dip Mix with the water. Add the remaining ingredients and mix thoroughly.
- In a shallow baking pan, shape 1/3 of the beef mixture into about an 8×4-inch rectangle. Cover with the potato mixture. Then top with the remaining beef mixture, shaping into a loaf and sealing the edges tightly.
- Bake for 1 hour or until done. Serve with onion mushroom cheese gravy.
- To make the onion mushroom cheese gravy: In a medium saucepan, combine the Lipton Onion Mushroom Recipe Soup & Dip Mix with the all-purpose flour. Add the water and stir until smooth. Bring to a boil. Then reduce the heat and stir in the cheese. Simmer, stirring frequently, until the gravy thickens, about 5 minutes.
This looks amazing!
Thank you! I love the gravy on this recipe.
I was a bit skeptical about this recipe, but it turned out to be pretty good. I used the shredded hash brown mixture and cooked it slightly before putting it on top of the beef. It was a nice change from the usual meatloaf I usually make.
So glad you gave this recipe a try.