Baby Red Mashed Potatoes and Peas with Spring Meatloaf

Baby Red Mashed Potatoes and Peas with Spring Meatloaf

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"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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30 m servings 517 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  • Prep

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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.



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