Worcestershire sauce and onion soup mix are used in this meatloaf recipe. For cold sandwiches in the husband’s lunchbox, it works great. As an alternative to sour cream, try it with ranch or onion dip.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
Ingredients
- 1 ½ pounds ground beef
- 1 egg
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- 1 (1 ounce) package dry onion soup mix
- ½ cup grated Parmesan cheese
- 1 ½ cups Italian-style dried bread crumbs
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, combine beef, egg, sour cream and Worcestershire sauce. Stir in soup mix, cheese, and bread crumb until combined; transfer mixture to a 9×5-inch loaf pan. Cover with foil.
- Bake in the preheated oven for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 10 g |
| Sodium | 616 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This sour cream and onion meatloaf tastes better than the lay’s sour cream potato chips onions meatloaf, but this meatloaf flavor came from using Italian seasoning,since I couldn’t find bread crumbs that had Italian seasoning without other seasonings I used oatmeal because it holds the meatloaf better and it makes the texture moister,no dry meat or bread crumb falling off the meat itself when you add Italian seasoning to the loaf it tasted better like eating a side of beef, but be sure to add water to the onion soup mix BEFORE you mix the other ingredients,beef seasoning, etc or you won’t get the onion-spices through out the meatloaf.
very flavorful
This is now my go to recipe for when I make meatloaf. The whole family loves it. I add a topping made from pineapple preserves, brown sugar, ketchup, mustard and woistershier sauce. Whatever is leftover is made into sandwiches with the sauce and is super yummy.
I prepared this exactly as the recipe stated. It was delicious!!
Thought is was great hubby said one of the best meatloaves I’ve made, he will enjoy also cold in sandwiches.
This was so moist and flavorful! My husband and I fundamentally disagree about whether a meatloaf should be topped with ketchup or barbecue sauce, but we were both shocked that this recipe called for neither, but it definitely didn’t need a sauce.
Delicious, it was so tender and light tasting, not the old standby meatloaf at all! The only thing I did differently was apply a bbq sauce glaze after removing the foil.
Directions were entirely on point. It was so unbelievably tender, not at all dry, but not greasy either. For *our personal tastes* it had too much Worcestershire. ( I scaled down to 8 servings which called for 1 1/3 T) Next time I make it, and there WILL be a next time, I’ll use 1t Worcestershire, and 1T A1 sauce. That’s the Only change I’d even consider making. This is fantabulous. Thank you for the recipe.
Simple and dense. Makes for excellent sandwich. Just the way I like it. I will make again
Excellent! Was short on sour cream so I used ranch dressing to make up the difference. My husband said it’s probably the best meatloaf recipe I’ve ever made.
I’ve been making meatloaf for over 60 years and I have to say this is the worst I’ve ever made! I followed the recipe except subbing half Ranch dressing for the sour cream and adding garlic. We found that while the texture was good the taste was completely bland. Except for the sour cream and breadcrumbs this is pretty much my basic recipe so I’m not sure where the problem is but it definitely needed more seasoning. I’m going to make an onion gravy to serve over this to try to salvage it.
Pretty much our go-to meatloaf recipe. Make it as written save for just shaping the loaf in a baking dish rather than using a loaf pan, and adding a coat of bbq sauce before putting it into the oven. Always a winner.
This was delicious & our friends liked it. I doubled the recipe but used only 1 cup of sour cream & maybe 1/4 c of pepper ranch. I used chopped onion and red pepper with some minced fresh garlic. I doubled and used all of the recipe ingredients except the onion soup mix. I cooked it as per the recipe and it was excellent. I will put this in my keeper file to make again. Found nothing wrong with the texture or the flavor. I think I also added a few shakes of Trader Joe’s “21 Seasoning Salute” for some additional flavor while sautéing the vegetables. Definitely recommend this recipe with the few changes.
I have made this several times! It is my husband’s favorite! Followed the recipe exactly the way it is! I wouldn’t change a thing!
I used panko crumbs and Italian seasoning instead of regular Italian seasoned bread crumbs! Outstanding result!
I have played with meatloaf recipes for years. This is simply the best one. It is simple and has an excellent flavor and texture. You can add things of you would like, and I do top it with ketchup, just because I like it, but definitely not necessary. Just a really good and simple recipe. I pretty much put it all in together and use a mixer just to combine, as I know not to over mix. Always my go to recipe after I try another one, which is never as good!
This sounded interesting so gave it a try. It was very good, moist & flavorful. I did add a little ranch as reviews recommended. I didn’t like that, personally, but if I had made it as written, it would’ve been just right. I added a topping someone suggested using ketchup, a little mustard, brown sugar and worcestershire sauce. We liked it. Overall, great recipe! Thanks!
I have made it a few times and absolutely love it!
One of the best I’ve had. My wife made me book mark it so she can make it
Put a extra egg. Went with the recipe. My family loved it. Yes ill make it again.
This is the perfect meatloaf for sandwiches!