baby red mashed potatoes and peas with spring meatloaf

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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.