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| Baby Red Mashed Potatoes and Peas with Spring Meatloaf |
"A tasty meatloaf made of your desire of lamb or pork is served with mashed potatoes flavored with green onions and fresh peas for a colourful meal perfect for springtime."
Ingredients :
- Idahoan Baby Reds with Peas:
- 1 (four ounce) bundle Idahoan® Baby Reds Flavored Mashed Potatoes
- 1/4 cup half and half of
- 1 tablespoon butter, softened
- Scallions, inexperienced parts, finely chopped
- 1 cup clean peas or frozen peas, thawed
- Spring Meatloaf:
- 1 half of pounds ground lamb or ground red meat
- Salt and pepper
- 2 slices white bread, crusts trimmed
- 1/four cup milk
- 1 bunch scallions, white components finely chopped
- 1/four cup fresh parsley, finely chopped
- 1/4 cup clean mint, finely chopped
- 2 cloves garlic, finely chopped
- 1 egg, gently beaten
- 1 tablespoon lemon zest
- Extra virgin olive oil for drizzling
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 30M |
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- Position a rack within the middle of the oven and preheat to 400 ranges F. Line a baking sheet with parchment paper.
- Place the meat in a big bowl and season liberally with salt and pepper. In a small bowl, soak the bread inside the milk, then crumble the bread into the beef. Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of olive oil into the meat. Using your arms, form four mini loaves about 1 half-inch thick or shape into one massive loaf.
- Place the meatloaf on the prepared baking sheet and roast in the oven until cooked thru, approximately 15-18 mins. Prepare Idahoan Baby Reds following package deal instructions. Stir in half of and 1/2, butter, scallions and peas. Serve warm with meatloaf.
Notes :
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