Spring Meatloaf with Baby Red Mashed Potatoes and Peas

Follow our step-by-step guide on how to make Spring Meatloaf with Baby Red Mashed Potatoes and Peas.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C) and position a rack right in the middle for even cooking.

2. Step 2

   To make cleanup a breeze, line a baking sheet with parchment paper.

3. Step 3

   In a large mixing bowl, generously season your ground meat with salt and pepper, giving it a good stir to ensure every bite is flavorful.

4. Step 4

   In a smaller bowl, soak some bread in milk until it’s nice and soft, then crumble it into the meat mixture for added moisture and texture.

5. Step 5

   Next, add in the chopped white parts of scallions, fresh parsley, mint, minced garlic, a beaten egg, zesty lemon peel, and a splash of olive oil.

6. Step 6

   Get your hands in there and mix everything together until it’s well combined—this is where the magic happens! Now, shape your mixture into four adorable mini loaves, each about 1 ½ inches thick, or if you’re feeling ambitious, form it into one hearty loaf.

7. Step 7

   Place your beautifully shaped meatloaf on the prepared baking sheet and pop it in the oven to roast for about 15 to 18 minutes, or until it’s cooked through and golden brown.

8. Step 8

   While the meatloaf is baking, let’s whip up some delicious Idahoan Baby Reds.

9. Step 9

   Follow the package instructions, and once they’re ready, stir in half and half, softened butter, chopped scallions, and sweet peas until everything is creamy and well blended.

10. Step 10

    Finally, serve those hot, fluffy mashed potatoes alongside your savory meatloaf for a comforting meal that’s sure to warm your heart and satisfy your taste buds.

11. Step 11

    Enjoy every bite!.