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Baby Red Mashed Potatoes and Peas with Spring Meatloaf
Baby Red Mashed Potatoes and Peas with Spring Meatloaf
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Succulent lamb or beef meatloaf paired with creamy mashed potatoes infused with green onions and sweet peas, a vibrant springtime dish.
Ingredients:
  • 1 (4 ounce) package Idahoan® Baby Reds Flavored Mashed Potatoes
  • 0.25 cup half and half
  • 1 tablespoon butter, softened
  • Scallions, green parts, finely chopped
  • 1 cup fresh peas or frozen peas, thawed
  • 1.5 pounds ground lamb or ground beef
  • Salt and pepper
  • 2 slices white bread, crusts trimmed
  • 1 bunch scallions, white parts finely chopped
  • 0.25 cup fresh parsley, finely chopped
  • 0.25 cup fresh mint, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon lemon zest
  • Extra virgin olive oil for drizzling
Instructions:
  • Preheat your oven to 400 degrees F and place a rack in the middle. Line a baking sheet with parchment paper.
  • In a large bowl, season the meat generously with salt and pepper. Soak the bread in milk in a separate small bowl, then crumble it into the meat. Add scallion whites, parsley, mint, garlic, egg, lemon zest, and a generous drizzle of olive oil. Mix well and shape into either 4 mini loaves or one large loaf using your hands.
  • Place the meatloaf on the baking sheet and bake in the oven until perfectly cooked, around 15-18 minutes. Make Idahoan Baby Reds as directed on the package. Mix in half and half, butter, scallions, and peas. Serve hot alongside the delicious meatloaf.

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