Recipe by CinCity
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".
Top Review by Rob thompson
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.
- 1 1⁄2 lbs ground beef
- 1 cup dry breadcrumbs or 1 cup bread, in cubes
- 1 1⁄4 cups milk
- 1 egg, beaten
- 1⁄4 cup onion, minced
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon minced garlic
- 1 tablespoon Worcestershire sauce
Directions See How It's Made
- Mix all ingredients thoroughly.
- Spread in an un-greased loaf pan.
- Bake in a 350 degree oven for 1& 1/2 hours.
- OPTIONAL: Top with BBQ sauce for the last 1/2 hour.
- Line bottom of pan with strips of bacon.
- 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.
- Any or all of the options can be combined for a great meatloaf!