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.

INSTRUCTIONS

1. 1Prepare Idahoan® Baby Reds® following package instructions.
2. 2Stir in half & half, butter, scallions and peas.
3. 3Serve hot with meatloaf.
4. 4Position a rack in the middle of the oven and preheat to 400°F.
5. 5Line a baking sheet with parchment paper.
6. 6Place the meat in a large bowl and season liberally with salt and pepper.
7. 7In a small bowl, soak the bread in the milk, then crumble the bread into the meat.
8. 8Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of olive oil in to the meat.
9. 9Using your hands, form 4 mini loaves about 1 ½" thick or shape into one large loaf.
10. 10Place the meatloaf on the prepared baking sheet and roast in the oven until cooked through, about 15-18 minutes.
11. 11Serve with Baby Reds® Mashed Potatoes & Peas.