Stuffed Meatloaf with Gravy is a delicious and comforting dinner. It’s the best meatloaf stuffed with cheese and hash brown potatoes. Best of all, both the meatloaf and gravy are flavored with Lipton Onion Soup mix.
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Lipton Onion Soup Meatloaf
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.
Making a delicious meatloaf can be a daunting task because you don’t want it to be boring and bland. Meatloaf should be so much more than just a lump of ground beef pushed into a pan.
I love to use Lipton Onion Mushroom Soup Mix as one ingredient in my meatloaf. You will get a perfectly flavored meatloaf, and everyone will want a second serving.
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.
Meatloaf With Mushroom Gravy – Oh Yes!!
In addition to using a package of Lipton Onion Mushroom Soup Mix inside the meatloaf, you also get a cheesy gravy to go on top. If you’ve never tried a meatloaf gravy, it doesn’t get much easier than this.
All you do for this potato stuffed meatloaf is make the soup and add in some flour and cheese for a special gravy. It takes meatloaf to a whole new level.
Recipe Ingredients
Here’s a list of what you need:
- Vegetable oil
- Frozen hashbrowns
- Green bell pepper
- Shredded Cheddar cheese
- Lipton Onion Mushroom Recipe Soup Mix
- Ground beef
- Fresh breadcrumbs
- Eggs
- Ketchup
- All-purpose flour
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.
- Combine 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.
- 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.
- 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 really 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 next meatloaf, including:
- 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
How to Store Meatloaf
Meatloaf is the perfect make-ahead dish. Your loaf can be frozen either before or after cooking.
- Refrigerating Meatloaf – Baked meatloaf should be allowed to cool completely before wrapping and placing it in the fridge. It will be fine in the refrigerator for a day or two.
- Freezing Meatloaf – To freeze an unbaked meatloaf, wrap with plastic wrap and place in an airtight freezer bag. Uncooked meatloaf will be good for up to six months in the freezer.
Warning: Depending on how your meat was defrosted, it may not be safe to refreeze. If the meat was previously frozen and you are unsure how it was handled, it’s best to bake the meatloaf before freezing it. After baking, let it cool, then wrap it in foil and place in a sealed plastic bag. Store in the freezer for up to six months.
Baking Frozen Meatloaf
With a frozen raw meatloaf, put it in the fridge the night before to thaw. Bake according to the recipe instructions.
If you forgot to thaw it, use the temperature in the recipe but bake it 1-1/2 to 2 times longer than directed. Check for doneness with a meat thermometer—160 F for beef and 165 F for poultry.
For a frozen cooked meatloaf, you can remove the wrapping and reheat it in the oven or microwave. Oven: 350F for about 1 1/2 hours. Microwave: Cover with a damp paper towel and heat on a low setting in 2-minute increments until warm.
Using Leftover Meatloaf
There are plenty of tasty ways to use up your leftover meatloaf. It’s ideal for sandwiches or for making into a patty melt.
Consider crumbling pieces of cooked meatloaf into chili or casserole. Or mix them into a sauce served over rice or pasta.
Love meatloaf? Try these recipes!
Popular Ground Beef Recipes
- Backyard Burger
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Check out more of my easy dinner recipes and the best beef recipes here on CopyKat!
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.