A celebration of spring flavors! This dish features succulent mini meatloaves, infused with fresh herbs and zesty lemon, served alongside creamy, vibrant mashed potatoes studded with sweet peas and scallions. A comforting yet elegant meal.

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). Position a rack in the middle of the oven and line a baking sheet with parchment paper. (5 minutes)

02

Step

In a large bowl, combine the ground lamb or beef and season generously with salt and pepper. (2 minutes)

03

Step

In a separate small bowl, soak the bread in the milk until softened, then crumble it into the meat mixture. (3 minutes)

04

Step

Add the chopped scallion whites, parsley, mint, garlic, egg, lemon zest, and a drizzle of olive oil to the meat mixture. (3 minutes)

05

Step

Using your hands, gently mix all the ingredients until well combined. Be careful not to overmix. (2 minutes)

06

Step

Shape the mixture into 4 mini loaves, about 1 1/2-inch thick, or form one large loaf. (5 minutes)

07

Step

Place the meatloaves on the prepared baking sheet and roast in the preheated oven until cooked through, about 15-18 minutes, or until the internal temperature reaches 160 degrees F (71 degrees C). (18 minutes)

08

Step

While the meatloaf is roasting, prepare the Idahoan Baby Reds according to package instructions. (8 minutes)

09

Step

Once the mashed potatoes are ready, stir in the half and half, butter, chopped scallion greens, and peas. (2 minutes)

10

Step

Serve the hot, flavorful mashed potatoes alongside the beautifully browned mini meatloaves. Drizzle with extra virgin olive oil, if desired.

For a richer flavor, consider using a combination of ground lamb and beef.
Fresh herbs are key to the bright, spring-like flavor of this dish. Don't skimp!
If using frozen peas, make sure they are fully thawed before adding them to the mashed potatoes.
To prevent the meatloaf from drying out, you can add a tablespoon of olive oil or beef broth to the meat mixture.
A dollop of sour cream or a squeeze of lemon juice can add a final touch of brightness to the dish.
Internal temperature of the meatloaf should be 160 degrees F (71 degrees C)