Baby Red Mashed Potatoes and Peas with Spring Meatloaf Recipe - Allrecipes.com
Baby Red Mashed Potatoes and Peas with Spring Meatloaf Recipe
  • READY IN 30 mins

Baby Red Mashed Potatoes and Peas with Spring Meatloaf

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

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

  • Calories
  • 517 kcal
  • 26%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 181 mg
  • 60%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 36.3 g
  • 73%
  • Sodium
  • 481 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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