Cripple Creek Meatloaf Recipe #255095
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.
2 hours | 30 min prep
SERVES 8 -12
- 2 1/2 lbs ground beef
- 1/4 lb Italian sausage
- 3/4 cup tomato (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
- Mix all ingredients gently, but well and form into a loaf in a baking pan.
- Do not overmix, as this tends to make for a tough (too firm) meatloaf.
- Mix topping ingredients together and coat top of meatloaf.
- Bake for 1 ½ hours at 350°F
- Cover for first 45 minutes.
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5 stars