Baby Red Mashed Potatoes & Peas with Spring Meatloaf

Ready in 25 minutes
Complexity: Easy Peasy
Serves 4 People

No matter the season, Baby Red Mashed Potatoes & Peas are a great accompaniment to this recipe for Spring Meatloaf.

Baby Red Mashed Potatoes & Peas with Spring Meatloaf
Serves: 4
Idahoan Baby Reds with Peas
  • 1 4-oz package Idahoan® Baby Reds® Flavored Mashed Potatoes
  • ¼ cup half and half
  • 1 Tbsp butter, softened
  • Scallions, green parts, finely chopped
  • 1 cup frozen peas, thawed
Spring Meatloaf
  • 1 ½ lbs. ground lamb or ground beef
  • Salt and pepper
  • 2 slices white bread, crusts trimmed
  • ¼ cup milk
  • 1 bunch scallions, white parts finely chopped (reserve green parts for Idahoan Baby Reds with Peas)
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 egg, lightly beaten
  • 1 Tbsp lemon zest
  • Extra virgin olive oil for drizzling
Idahoan Baby Reds with Peas
  1. Prepare Idahoan Baby Reds following package instructions.
  2. Stir in half & half, butter, scallions and peas.
  3. Serve hot with meatloaf.
Spring Meatloaf
  1. Position a rack in the middle of the oven and preheat to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Place the meat in a large bowl and season liberally with salt and pepper.
  4. In a small bowl, soak the bread in the milk, then crumble the bread into the meat.
  5. Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of olive oil in to the meat.
  6. Using your hands, form 4 mini loaves about 1½" thick or shape into one large loaf.
  7. Place the meatloaf on the prepared baking sheet and roast in the oven until cooked through, about 15-18 minutes.
  8. Serve with Baby Red Mashed Potatoes & Peas.

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