Baby Red Mashed Potatoes and Peas with Spring Meatloaf

Baby Red Mashed Potatoes and Peas with Spring Meatloaf

1

"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

30 m servings 517 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

1

Great and easy recipe just have to cook the meatloaf roughly 1 hr.