Baby Reds® Mashed Potatoes & Peas with Spring Meatloaf
No matter the season, Baby Red Mashed Potatoes & Peas are a great accompaniment to this recipe for Spring Meatloaf.
INGREDIENTS
- 1 - 4 oz package Idahoan® Baby Reds® Flavored Mashed Potatoes
- 1/4 cup half and half
- 1 Tbsp butter, softened
- Scallions, green parts, finely chopped
- 1 cup frozen peas, thawed
- 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
No matter the season, Baby Red Mashed Potatoes & Peas are a great accompaniment to this recipe for Spring Meatloaf.
INSTRUCTIONS
- Prepare Idahoan® Baby Reds® following package instructions.
- Stir in half & half, butter, scallions and peas.
- Serve hot with meatloaf.
- Position a rack in the middle of the oven and preheat to 400°F.
- Line a baking sheet with parchment paper.
- Place the meat in a large bowl and season liberally with salt and pepper.
- In a small bowl, soak the bread in the milk, then crumble the bread into the meat.
- Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of olive oil in to the meat.
- Using your hands, form 4 mini loaves about 1 ½" thick or shape into one large loaf.
- Place the meatloaf on the prepared baking sheet and roast in the oven until cooked through, about 15-18 minutes.
- Serve with Baby Reds® Mashed Potatoes & Peas.
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