Last Saturday night, with my departure for a week on the horizon and a package of ground lamb in the fridge, I figured it'd been long enough since I'd last made the Tupelo Honey Cafe lamb and mushroom meatloaf that is so well liked at the Roediger House.
Along with it, I contrived some sweet potato casserole loosely based on the recipe passed on to me from my mother, along with early young peas.
"Lamb and Multi-Mushroom Meat Loaf" (p. 150), 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.
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