French Onion Meat Loaf Recipe
- 3 eggs
- 1 can (10-1/2 ounces) condensed French onion soup, undiluted
- 1 package (6 ounces) crushed beef-flavored stuffing mix
- 2 pounds lean ground beef
- 1. In a large bowl, combine the eggs, soup and contents of stuffing package; mix well. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Let stand 10 minutes before slicing. Yield: 8 servings.
1 each: 304 calories, 12g fat (4g saturated fat), 150mg cholesterol, 749mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 27g protein.
Reviews for French Onion Meat Loaf
"I used Savory Herb stuffing mix instead of beef. Turned out pretty good but this will not be replacing my favorite meatloaf recipe. It is an excellent go to recipe if you don't have a lot of time to spend on preparation."
"After years of making meatloaf the old-fashion way (bread crumbs, ketchup, onions, eggs, and a number of other things), I love the simplicity of this recipe. I've been making it once a weeks for several months now, and everyone loves it ... What I really love is it's consistent great taste every time it goes on the table, even if I'm not home to make it. I never have found beef flavored stuffing mix, so I use Stove-Top Pork flavored (I don't bother crushing it, I just dump it in with the eggs and soup and stir it a minute or so). Since I have a tendency to forget to set the timer on the oven, I use a temperature gauge with an alarm on it, so there is no guess work as to whether it is done or not ... Comes out perfect every time.Makes great meatballs for spaghetti or Swedish meatballs, etc. Roll them up and toss them in the oven for 15 minutes or so and you are good to go."
"I love the simplicity of this recipe. My issue is with the flavor. For us, it was just too bland. We couldn't taste the onion flavor very well, so the next time I made a few changes. I added french fried onions on top and used herb stuffing instead of beef. It still wasn't quite right. I also tried adding a mix of beef and pork. Still nothing. So, unfortunately, my family will not be making this again, but it does have potential for others."
"Very easy to make and tasted great! I was not able to find beef-flavored stuffing, so I went with sage and it turned out excellent! Looking forward to having this one again."
"This was incredibly easy to make, and was delicious.."
"I love this recipe. My husband is the meatloaf lover of the house and I am the meatloaf hater. But I can learn to love meatloaf if it is moist and flavorful like this one. I have made this several times and each time I either used savory herbs or traditional sage."
"I made this the other night for dinner and my whole family loved it!!! I used pork stovetop stuffing and it was so good. Im putting it on my list of dinners to cook."
"My family loves this! My husband request this often. It makes great sandwiches the next day. Even the "meatloaf haters" in our house love this!"
"I used Stove Top Stuffing for Pork and it was yummy!"
"My meatloaf attempts always fail, until now! This one was a hit all around my big family! And the best part is that it is SUPER simple! This will go into my recipe collection, for sure."
"This is a great meatloaf reciepe, my entire family loved it! It is very moist and flavorful."
"When I made this I combined two recipes. I used the French onion meat loaf with the meatloaf wellington recipe. I used the garlic flavored cresent rolls and made a gravy out of a second can of french onion soup. My family loved it. Even my ten year self proclaimed meatloaf hater ate two slices."
"Hubby loved it! I bought turkey flavored stuffing by mistake, and it was still delicious!"
"this is my favorite meat loaf recipe. We use store brand (cheaper) "stovetop" stuffing (chicken flavor). I make mine in two small loaves and freeze one for later."
"I think they mean something like stovetop stuffing mix."
"where can I find beef flavored stuffing mix?"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.