Another Williamson Wednesday took place just over a week ago, when dear friend Amy was at the table for dinner and an evening of hanging out. That was a good opportunity for our latest go at lamb and mushroom meatloaf, always a crowd-pleaser with its unique combination of ingredients. It comes from a cookbook from the Asheville-based Tupelo Honey Cafe, and I first made this all the way back in 2013 for Meal No. 801. Standard alongside in my mind is another Tupelo Honey Cafe favorite: smashed sweet potatoes. I turned our recent Texas toast rolls into garlic bread, and roasted whole green beans with a really nice Shenandoah Valley herb mix filled in the rest of our plates.
"Lamb and Multi-Mushroom Meatloaf" (p. 150) and "Smashed Sweet Potatoes" (p. 128), in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing (2011).
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