Cripple Creek Meatloaf

Comments by Chef James.T. Ehler: I first used this recipe at the Cripple Creek Country Club in Colorado. This meatloaf was a favorite lunch special in many of the restaurants and hotels I have worked at through the years. It is also a favorite 'employee meal'. Serving Ideas: Serve with a Peppercorn brown sauce. Posters comments: I cut the recipe in half & cook for 1hr. Leftovers are used for a second dinner or meatloaf sandwiches.

• Ready In: 2 hrs
• Serves: 8-12

Ingredients

• 2 1⁄2 lbs ground beef
• 1⁄4 lb Italian sausage
• 3⁄4 cup tomatoes (chopped fine)
• 1⁄2 cup yellow onion (chopped fine)
• 1⁄2 cup green bell pepper (chopped fine)
• 1  tablespoon garlic clove (minced)
• 1 1⁄2 tablespoons Worcestershire sauce
• 2  tablespoons  Pickapeppa Sauce
• 2  whole eggs
• 1 1⁄4 cups  dry breadcrumbs
• 1 1⁄2 teaspoons black pepper
• 2  teaspoons oregano
• 1  tablespoon salt

• Meatloaf topping

• 1⁄2 cup ketchup
• 2  tablespoons honey
• 3  tablespoons  Pickapeppa Sauce

Directions

1. Mix all ingredients gently, but well and form into a loaf in a baking pan.
2. Do not overmix, as this tends to make for a tough (too firm) meatloaf.
3. Mix topping ingredients together and coat top of meatloaf.
4. Bake for 1 ½ hours at 350°F
5. Cover for first 45 minutes.