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    You are in: Home / Recipes / Cindy's Meatloaf Recipe
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    Cindy's Meatloaf

    1/1 Photo of Cindy's Meatloaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    CinCity's Note:

    This was handed down to me from my mother. My best friend's kids wouldn't eat meatloaf until I gave her this recipe. She had tried many different ways. Now they won't eat any other meatloaf that's not "Cindy's".

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    Units: US | Metric


    1. 1
      Mix all ingredients thoroughly.
    2. 2
      Spread in an un-greased loaf pan.
    3. 3
      Bake in a 350 degree oven for 1& 1/2 hours.
    4. 4
      OPTIONAL: Top with BBQ sauce for the last 1/2 hour.
    5. 5
      Line bottom of pan with strips of bacon.
    6. 6
      Divide meat mixture in 2 halves, place 1st half in pan, make a crater (like a dugout), add cheddar or american cheese, top with 2nd half of meat mixture and seal both halves together.
    7. 7
      Any or all of the options can be combined for a great meatloaf!

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on October 19, 2002


      I am a 35 year old confirmed bachelor and not much of a cook - so my regular diet is boiled pasta with canned sauce . . . . however, recently I have been doing a little exploration in the kitchen and since I love meatloaf (and haven't had it in many years) I decided to give it a shot! I have to tell you that this was without a doubt the BEST meatloaf I have ever had . . . it came out perfectly = tendor, tasty and juicey. I admit that I have no idea what DRY MUSTARD is (and either did the guy at the grocery store) so it was left out - and as good as the meatloaf is . . . I don't think it needs it! I made Potato Gratin (#34540) with the meatloaf . . they cook at the same time and temperature . . . so everything came out of the oven together. . . . they were great together.

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    • on October 02, 2002


      This is a good, classic meatloaf. I didn't have any eggs, but the recipe worked just fine without it. BF and I are both salt-lovers, but we both thought this was too salty. Imagine that. So, next time, I'll cut back on the salt, but otherwise, a nice classic that will be made many times in the future! Served with mashed potatoes and gravy and fresh corn on the cob.

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    • on June 27, 2010


      On 6/26/10 I was looking for a meatloaf recipe to add to my freezer stock, I came across this one. And since all the ingredients were on hand, I decided to try this one. The recipe was made as follows, all meatloaf ingredients were mixed together with just 1 cup of milk. As for the options, I wrapped 6 slices of bacon around the loaf before baking. Then about 30 minutes before meatloaf was done, I brushed on some " Sweet Baby Ray's Hickory and Brown Sugar " bbq sauce. After letting the loaf "rest " for about 10 minutes it was cut and the resulting slices were just perfect.The taste of this is what you should expect in a meatloaf, moist and full of flavor. I just loved the extra flavor that the bacon and BBQ Sauce gave this recipe. I've had several meatloaves in my life, and this rates right up there with the best of them. This " WILL " be made again. Thank you so much for posting and, " Keep Smiling :) "

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Cindy's Meatloaf

    Serving Size: 1 (201 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.9
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 8.1 g
    Cholesterol 115.2 mg
    Sodium 660.6 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 0.4 g
    Sugars 0.9 g
    Protein 24.5 g

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