- Idahoan Baby Reds with Peas:
- 1 (4 ounce) package Idahoan® Baby Reds Flavored Mashed Potatoes
- 1/4 cup half and half
- 1 tablespoon butter, softened
- Scallions, green parts, finely chopped
- 1 cup fresh peas or frozen peas, thawed
- Spring Meatloaf:
- 1 1/2 pounds ground lamb or ground beef
- Salt and pepper
- 2 slices white bread, crusts trimmed
- 1/4 cup milk
- 1 bunch scallions, white parts finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 2 cloves garlic, finely chopped
- 1 egg, lightly beaten
- 1 tablespoon lemon zest
- Extra virgin olive oil for drizzling
- Position a rack in the middle of the oven and preheat to 400 degrees 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 into the meat. Using your hands, form 4 mini loaves about 1 1/2-inch 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. Prepare Idahoan Baby Reds following package instructions. Stir in half and half, butter, scallions and peas. Serve hot with meatloaf.
05/04/2018
recipepes.com
Baby Red Mashed Potatoes and Peas with Spring Meatloaf, recipe
PT15M
PT1H
5
455 calories
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