This week's meal featured meat cakes! Roughly based on the idea from here, my version is basically a flat, round meatloaf (this time I made it with sweet onions and an egg from Elizabeth Telling Farm) which is then topped with mashed potatoes (these were lightly mashed red thumb potatoes, which were a lovely shade of pink) and bacon sprinkles. The meat cake has become a staple in our house, a kind of vegetable-free shepherd's pie, only much groovier. Side dishes were corn on the cob and pole beans with onions. The pole beans were a 0-mile food, right from the garden!
Non-local ingredients were salt, pepper, breadcrumbs, and Worcestershire sauce.
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