Baby Red Mashed Potatoes and Peas with Spring Meatloaf recipe
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Ingredients
- 1 (4 ounce) package Idahoan® Baby Reds Flavored Mashed Potatoes ¼ cup half and half 1 tablespoon butter, softened Scallions, green parts, finely chopped 1 cup fresh peas or frozen peas, thawed 1 ½ pounds ground lamb or ground beef Salt and pepper 2 slices white bread, crusts trimmed ¼ cup milk 1 bunch scallions, white parts finely chopped ¼ cup fresh parsley, finely chopped ¼ cup fresh mint, finely chopped 2 cloves garlic, finely chopped 1 egg, lightly beaten 1 tablespoon lemon zest Extra virgin olive oil for drizzling
Nutrition Info
- 516.6 caloriescarbohydrate: 23.4 gcholesterol: 174.7 mgfat: 30.8 gfiber: 4.2 gprotein: 36.3 gsaturatedFat: 13.4 gservingSize: -sodium: 384.4 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Baby Red Mashed Potatoes and Peas with Spring Meatloaf
Directions
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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.