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
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.