Meatloaf, Mashed Potatoes and Stuffing

Stepping off of last week’s post about my total lack of organizational skills, this recipe is the last from episode 2.08 – The Ins and Outs of Inns. Sookie and Lorelai get into it after Lorelai begins to get cold feet over their plans to open their own inn. Sookie’s form of therapy is cooking meatloaf, mashed potatoes and stuffing (i.e. comfort food) for the guests at the Indepence. 

This was a hearty meal that suited the chilly weekend last weekend, which actually was a warm-up from the snow day we had the weekend before that! In Texas you’ll never quite know what you’re going to get… I might be wearing shorts as I eat next week’s cider ice cream! Either way, in addition to being hearty, it also included a lot of prep, so in the interest of being succinct, I will leave you below with the recipes and a few of my notes for the process. Enjoy! 

Meatloaf (Joy of Cooking


12 oz beef chuck

12 oz beef round

1 ½ cups yellow onion, diced

1 cup dried bread crumbs* 

⅔ cup ketchup

⅔ cup parsley

3 eggs, lightly beaten

1 tsp dried thyme

1 tsp salt

1 tsp pepper

Ketchup glaze (optional) (Allrecipes

2 tbsp brown sugar

1 tbsp mustard

⅓ cup ketchup


Preheat the oven to 350º. Grease a 9×5-inch loaf pan and set aside. In a large bowl combine all ingredients and mix by hand until everything is well incorporated. Transfer into the loaf pan and pat down into a mound. In a separate bowl, combine the glaze ingredients mixing until smooth and brush half to two thirds of the glaze onto the top of the meatloaf. Cook for 1 ¼ to an hour and a half. Halfway through the cooking time, drain the fat that has risen to the top and brush on the remaining glaze. Let stand 15 minutes before serving. 

*If you want to make your own dried breadcrumbs, dice a loaf of bread (4 oz) and spread onto a lined baking sheet. Cook in the oven at 400º for 5 minutes, or until lightly golden brown and dry. Place into a food processor with salt and italian seasoning to taste and pulse until you have a coarse crumb. Store any excess in an airtight container.

Tyler Florence Mashed Potatoes (courtesy of


6 – 8 yukon gold potatoes, skin on

2 garlic cloves

whole milk

heavy cream


1 sprig fresh sage

1 sprig fresh thyme

1 sprig fresh rosemary

salt and pepper


Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway. Then add enough cream to completely cover the potatoes. Also add peeled/crushed garlic cloves and thyme. Bring to a boil and cook until tender. When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot. Mash potatoes. Add cupfuls of the hot milk/cream as you mash, until you reach desired consistency. Add a pat of butter and salt and pepper to taste. Any leftover milk/cream can be used to “revive” your potatoes in case you end up with late dinner guests or if you have leftovers.

Stuffing (modified from Joy of Cooking

Half of a rotisserie chicken, shredded

8 oz crusty italian bread, diced into ½ to ¼-inch cubes

¼ cup unsalted butter

1 cup yellow onion, diced

2 cloves garlic, minced

½ cup celery, diced

¼ cup parsley, chopped

1 tbsp sage, minced

1 tbsp thyme, minced

1 tbsp rosemary, minced

¼ tsp ground nutmeg 

¼ tsp ground cloves

1 cup chicken stock 

2 eggs, beaten


Preheat oven to 400º and toast the diced bread for 5 to 10 minutes. Transfer to a large bowl. In a large skillet over medium heat, melt the butter and cook the onion, garlic and celery until translucent and tender. Remove from heat and add the fresh herbs and spices. Combine in the bowl with the bread cubes. Mix in the shredded chicken. Add in the chicken stock a little at a time until the bread is moist, but not packing together. Mix in the eggs and transfer to a greased 13×9 pan. Cook for 30-45 minutes, or until desired consistency. I love moist stuffing! Enjoy!

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