Baby Red Mashed Potatoes and Peas with Spring Meatloaf
You can never have too many side dish recipes, so give Baby Red Mashed Potatoes and Peas with Spring Meatloaf a try. This recipe makes 4 servings with 718 calories, 36g of protein, and 55g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. It is perfect for Thanksgiving. A mixture of parsley, ground beef, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
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.