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  • Position a rack in the middle of the oven and preheat to 450 degrees . 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-inch thick. Place the loaves on the prepared baking sheet and roast in the oven until cooked through, 15 to 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 to 20 minutes. Drain the potatoes and return to the hot pot. Add the half-and-half, scallion greens and 2 tbsp. 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 tbsp. 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.