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 I was gifted 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.