Baby Red Mashed Potatoes and Peas with Spring Meatloaf

A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 517 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 tablespoon butter, softened
• 1 egg, lightly beaten
• 2 slices white bread, crusts trimmed
• 2 cloves garlic, finely chopped
• salt and pepper
• 1 (4 ounce) package Idahoan® Baby Reds Flavored Mashed Potatoes
• Scallions, green parts, finely chopped
• 1 cup fresh peas or frozen peas, thawed
• 1 bunch scallions, white parts finely chopped
• Extra virgin olive oil for drizzling
• 0.25 cup milk
• 0.25 cup half and half
• 1.5 pounds ground lamb or ground beef
• 0.25 cup fresh parsley, finely chopped
• 0.25 cup fresh mint, finely chopped

Recipe Instructions

Step 1

Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.