French Onion Meat Loaf Recipe

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As a teacher and farm wife, I'm always looking for quick and easy menu ideas, especially during planting and harvesting seasons. I keep the ingredients on hand for this simple-to-prepare meat loaf. - Jan Peters, Chandler, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 304 calories, 12 g fat (4 g saturated fat), 150 mg cholesterol, 749 mg sodium, 18 g carbohydrate, 1 g fiber, 27 g protein.


  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.
If cooking for two, shape the meat mixture for the French Onion Meat Loaf into two-smaller loaves, instead of one large one. Bake for about 45 minutes or until a meat thermometer reads 160°. Enjoy one loaf and freeze the other to reheat later.
Originally published as French Onion Meat Loaf in Taste of Home Ground Beef Cookbook 1999, p50

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Dec. 12, 2015

"Quick and easy and better than some recipes. I think it's a little salty from the soup so if you're watching sodium, check the content."

Reviewed Apr. 16, 2015

"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."

Reviewed Sep. 9, 2013

"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."

Reviewed Feb. 12, 2013

"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."

Reviewed Dec. 16, 2011

"This was incredibly easy to make, and was delicious.."

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