Meal No. 864: Lamb Meat Loaf

This morning marks the departure of two Thanksgiving holiday guests of the Roediger House: former WFU grad student Tim Schwarz of New Orleans, and Beau Ward, who is wrapping up a masters program back home in Oklahoma. Just another reason that holidays are special and why it stinks to see them come to an end.

For a farewell dinner last night, I prepared the lamb meat loaf that's been so very good since my sister Allison first hooked me up with the Tupelo Honey Cafe cookbook, the source of this recipe. Neither of the fellas had had it yet and I like to think it proves impressive to discerning palates. They seemed to like it.

And also, by special request, I made a late-night dessert of white wine coffee cake:

Yesterday dawned brisk and cold, with temps around 20°F. After taking Cyprus out for her morning yard break, I had to make another morning fire. While people went crazy with Black Friday sales and shopping, I reveled in the quiet of the Roediger House fireside in the hours before the rest of this busy holiday house began to stir.

Fire No. 19

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"Lamb and Multi-Mushroom Meat Loaf," in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 150.

"Company Mashed Potatoes," a Jones family favorite.