Rachaels Spring Meatloaf With Mashed Potatoes And Peas Recipes

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

MEATLOAF PATTIES, SMASHED POTATOES, AND PAN GRAVY

Steps:

• Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
• Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.
• Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.
• Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.
• Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.

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.

LAMB CHOPS AND EARLY SPRING SALAD AND MASHED GARLIC-MINT PEAS-N-POTATOES

Steps:

• Place potatoes in a pot, cover with water, bring to a boil and cook until tender in salted water, 15 minutes.
• Preheat broiler to high.
• Arrange the chops on a slotted broiler pan and season with salt and pepper on both sides. Finely chop garlic with a handful each of the parsley and mint, then reserve. Combine salad of fennel, coarsely chopped remaining mint and parsley leaves, radishes, scallions, celery, romaine, radichio and ricotta salata, in large bowl. Combine the lemon zest, lemon juice and marmalade. Whisk in the olive oil and pour dressing over salad. Toss and season with salt and pepper, to taste.
• When potatoes are just about ready, broil lamb chops 2 minutes on each side for rare, up to 4 minutes on each side for well doneness.
• Drain potatoes and transfer back to the hot pot to dry. Add peas, milk and soft cheese then mash to desired consistency. Add in reserved garlic and mint mixture and salt and pepper, to taste.
• Serve chops alongside piles of salad and potatoes.