Cripple Creek Meatloaf

Description: 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.

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

Steps:

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.