Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Spring Meatloaf Patties with Mashed Potatoes and Peas

Bright green peas, parsley, scallions and mint add touches of spring to this family favorite.

Bright green peas, parsley, scallions and mint add touches of spring to this family favorite.

Ingredients

  • 1 1/2 pounds ground lamb or ground beef
  • Salt and pepper
  • 2 slices white bread, crusts trimmed
  • 1/4 cup milk
  • 1 bunch scallions, white and green parts separated and finely chopped
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/4 cup mint, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 egg, lightly beaten
  • 1 tablespoon lemon zest
  • Extra virgin olive oil (EVOO), for drizzling
  • 2 pounds small red new potatoes, halved
  • 1/2 cup half-and-half
  • 4 tablespoons butter, divided
  • 1 cup frozen peas, thawed
  • 2 tablespoons flour
  • 1 1/2 cups beef stock or consomme
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard

Preparation

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.

Ingredients

  • 1 1/2 pounds ground lamb or ground beef
  • Salt and pepper
  • 2 slices white bread, crusts trimmed
  • 1/4 cup milk
  • 1 bunch scallions, white and green parts separated and finely chopped
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/4 cup mint, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 egg, lightly beaten
  • 1 tablespoon lemon zest
  • Extra virgin olive oil (EVOO), for drizzling
  • 2 pounds small red new potatoes, halved
  • 1/2 cup half-and-half
  • 4 tablespoons butter, divided
  • 1 cup frozen peas, thawed
  • 2 tablespoons flour
  • 1 1/2 cups beef stock or consomme
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard

Directions

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.

Tags:Dinner, Spring, undoRS