Speedy Skillet Mad Dog Meatloaf

 No time to make a mouth-wateringly meat main dish?

Think again. These mini meatloaves take a fraction of the time as a full one. Better still, the Mad Dog Tequila Extract packs a serious punch of flavor in the meatloaf and the gravy. Never mind short on time days like the Daylight Savings switch – you’re going to want this all the time! It serves four and it’ll be on your regular rotation; just don’t tell mom that it’s better than hers!

 

Ingredients

 

1 slice bread, crusts removed and torn
3 tablespoons Milk
a few drops Mad Dog 357 Ghost Pepper Extract Tequila Edition
½ small Onion, chopped
1 each Egg, beaten
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Garlic powder
1 pound Ground beef

For the gravy

2 tablespoons Butter
2 tablespoons all-purpose flour
1¼ cup Beef broth
a few more drops Mad Dog 357 Ghost Pepper Extract Tequila Edition
¼ cup Ketchup

 

Preparation

 

In a large mixing bowl, soak the bread in the milk mixed with the Mad Dog 357 Ghost Pepper Extract Tequila Edition for a moment, then add the chopped onion. Stir in the egg and spices and use a fork to mix it all together. Add in the meat and mix together, divide into four loaves.

Spray a large non-stick skillet with cooking spray and heat over medium-high heat. When hot, place the meatloaves in the skillet and cook for about 5 minutes on each side. When cooked through, remove from the pan and set aside on a plate. Keep warm.

In the same, hot skillet, add the butter. When soft and melty, add the flour and cook for a minute while stirring continuously. Add the beef broth and a few more drops Mad Dog 357 Ghost Pepper Extract Tequila Edition. Stir until the sauce begins to bubble, and then add the ketchup. Stir to combine and allow the gravy to thicken. Serve the meatloaves with the gravy spooned over each one.


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