Rachaels Spring Meatloaf With Mashed Potatoes And Peas Food

BABY RED MASHED POTATOES AND PEAS WITH SPRING MEATLOAF

Steps:

• 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. Serve hot with meatloaf.

RACHAEL'S SPRING MEATLOAF WITH MASHED POTATOES AND PEAS

Steps:

• Position a rack in the middle of the oven and preheat to 450F
• 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 EVOO into the meat
• Separate the mixture into 4 equal portions
• Using your hands, form 4 mini loaves about 1 1/2-inches thick
• Place the loaves on the prepared baking sheet and roast in the oven until cooked through, 15-18 minutes
• Meanwhile, in a pot, combine the potatoes and enough cold water to cover; bring to boil
• Salt the water and cook potatoes until tender, 15-20 minutes
• Drain the potatoes and return to the hot pot
• Add the half-and-half, scallion greens, and 2 tablespoons butter; mash to your desired consistency
• Season with salt and pepper then fold in the peas
• Cover the pan to keep warm
• In a small skillet, melt the remaining 2 tablespoons of butter
• Whisk the flour for 1 minutes then whisk in the beef stock (or consomm) and Worcestershire; season with pepper
• Cook to thicken the gravy for a couple of minutes, then whisk in the mustard
• Serve meatloaf with the mashed potatoes
• Top with gravy

SPRING MEATLOAF PATTIES WITH MASHED POTATOES AND PEAS

Steps:

• Position a rack in the middle of the oven and preheat to 450°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 EVOO into the meat. Separate the mixture into four equal portions. Using your hands, form four mini loaves about 1 1/2 inches thick. Place the loaves on the prepared baking sheet and roast in the oven until cooked through, 15-18 minutes.Meanwhile, in a pot, combine the potatoes and enough cold water to cover; bring to boil. Salt the water and cook the potatoes until tender, 15-20 minutes. Drain the potatoes and return to the hot pot. Add the half-and-half, scallion greens and 2 tablespoons butter; mash to your desired consistency. Season with salt and pepper, then fold in the peas. Cover the pan to keep warm.In a small skillet, melt the remaining 2 tablespoons butter. Whisk in the flour for 1 minute, then whisk in the beef stock (or consomme) and Worcestershire; season with pepper. Cook to thicken the gravy for a couple of minutes, then whisk in the mustard.Serve the meatloaf with the mashed potatoes. Top with the gravy.