Streamlined Meatloaf | Kenji's Cooking Show
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- Опубликовано: 17 апр 2024
- Listen to the Meatloaf episode of The Recipe withe Kenji and Deb, wherever you get your podcasts, or here: www.therecipepodcast.com/epis...
I don't take sponsorships or do promotions of any kind, so joining my Patreon ( / kenjilopezalt ) or purchasing my books is the best way to support my work.
You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: booklarder.com/search?q=kenji
I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my dear friend Deb Perelman of Smitten Kitchen. In each episode we talk about the recipe development process--how we take a dish from conception to ready-for-someone-else's-kitchen to show you what goes on under the kitchen hood when it comes to recipe development. You can get it here: www.therecipepodcast.com/
Here's my previous meatloaf video where I show how to make Deb Perelman's recipe: • The Recipe: Really Goo...
Here's that written recipe: smittenkitchen.com/2024/03/tu...
Here's the meatloaf recipe from my book, The Food Lab: www.seriouseats.com/the-food-... 
Хобби
“I’m not the kind of person that can be up making meatloaf until midnight.” -Kenji Lopez-Alt, at midnight making meatloaf
😂😂😂
Append needed after the until midnight comment: "All the time," or "Every week."
thatsthejoke.jpg
'Stu: Because I've lost control of my life'
Hahaha I was going to comment the same thing
"Wet hands make smooth balls." - Chef John
A razor and some shaving cream will work too and is less tedious.
Kenji > Chef John
@@JohnHausseryou can just watch both. No silly tribalism needed.
They provide value and if you love cooking you love both of them.
Love that Kenji is trying new production methods, camera techniques and the like, but this format remains the most useable for me.
Experimentation is never "wrong", but this is what set his youtube presence apart from everyone else (outside of the food knowledge, much of which is contained in his books, which many of us own both of). It made me feel so relieved to boot up this video and have it be in the old style. It's just infinitely better than the more produced stuff.
I'm a little sad that he paywalled the amounts. I know his youtube ad commissions aren't nothing (and in fact are probably pretty substantial, especially now that he has a pretty good body of work that people keep watching), but I also know that actual sponsorships pay way better. We live in capitalism, and money must be made, and he lives in one of the most expensive cities in the country to live in.
What you said at the start is why your long-form recipes (and all the experimentation that went into them) are so good, and I'm sure many of us do the same thing; once we understand why something is done, we can decide whether the effort is worth the reward. Very cool to the see that he man himself does the same thing when cooking at home.
I love a couple things about Kenji: He is cooking in a real kitchen, not some vast kitchen set, He acknowledges that sometimes family is a distraction from cooking which is 100% OK. I would love Kenji to do some kind of Architectural study of his "perfect" family kitchen. He's got the degree...
That would be AWESOME! 100% seconding this @JKenjiLopezAlt!
As someone who loves Kenji's work and is planning a kitchen renovation soon, this would be so good and useful to me
"I don't usually use pre-grated cheese, but it was on sale..." Now that's a chef I can get behind!
19:20 - Midnight meatloaf just means meatloaf sandwiches, which I still love even to this day.
That is the best. Toasted sourdough, mashed potatoes, ketchup and a fried egg.
And if you're making regular dinner time meatloaf, just make more for sandwiches the next day!
I love the chef and creator that Kenji has evolved into. I appreciate him as a person and content creator almost as much as I trust and love his recipes.
@lycomania Interesting. Would you mind providing insight into why? No belligerence intended here. I'm genuinely curious.
@lycomania Ah ok. Fair enough.
You have the perfect amount of acknowledging imperfections and realities of kitchen cooking for a family along with experimentation and science and exactness. It's absolutely incredible and everything I want from a cooking "guru" or whatever. I just love the mix of perfection and imperfection that feels so incredibly REAL. Your love of food and cooking just shrines through every time.
Sheesh... to see Kenji, a guy of stratospheric respect and accomplishment in the culinary world, struggle with the dregs of a bottle for ketchup glaze, is reassuring. Thanks.
it's cold, rainy and dreary in Zurich today....and I'll be making this meatloaf! Always enjoy your videos!! Cheers from Switzerland!
I'm so glad you finally posted your version. I watched you prepare Deb's and thought I'd see yours soon after... Thanks Kenji.
What you said at the start really resonated with me, because I rarely ever cook recipes straight out of a cookbook, but incorporate the disparate parts that appeal to me into my own process.
Those pointy ends of football shaped meatloaf are the best. Chef’s treat!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
My son gave me The Food Lab for Christmas last year, but I'll be making what you just made, plus mushrooms, tomorrow night for supper cause I have all those ingredients, plus mushrooms. I'm gonna make your crispy sheet pan potatoes for the side. They are so good! Thanks Kenji😊
I love the differentiation between "just splash some umami in. or don't, it's gonna be fine anyway" and the "fry your vegetables and use scales when measuring out salt or this will be poison", as well as the video format itself, with the deepened justification and thought process behind the recipe.
My girlfriend and I love watching and have been following for a year….from both of us….thank you for editing out the chewing of the food!!! Love the recipes!
I love the introspection you do with your cooking and food. It teaches me to be a better cook each day. Great stuff man.
The struggles of getting ketchup out, I feel that.
Cooking is never a settled science. Love to see the modifications.
Cooking is an Art, Baking is a Science.
On Kenji running out of ketchup - it's great to see the professionals experiencing what the rest of us do! EDIT: Your glaze is basically our BBQ sauce.
I decided last night fifteen minutes before Costco closed to make a run for some ground beef, to try this recipe out - I'd done a turkey meatloaf years before that was...ok. I split the difference between here and the Food Lab version - I added the soy/anchovy mix, but dropped the liquid ingredient ratio. I was running multiple dishes for the week in the same oven, so the end bit with the high heat and the glazing was a little more in and out than expected, but the results were fantastic! Thanks Kenji!
That is a beautiful cutting board! (And meatloaf)
Really appreciated this video! Really love The Food Lab, but the recipes in it can oftentimes feel significantly more overwhelming than the recipes you post on RUclips. The meatloaf was one I wanted to try, but shied away from because of the ingredient list and effort required. I really needed the reminder you said at the beginning "Take what you want from the recipe and leave the rest behind." I will often get laser focused on following the recipe and forget it is a jumping off point. Thanks for the helpful reminder and the wonderful video!
If you want a good basic meatloaf recipe, I recommend Paula Deen’s a basic Meatloaf. Not intimidating. Tastes great and the glaze is awesome.
Man I love meatloaf, this had my mouth watering. Think i'm gonna make one this week now.
Finally Chef Kenji fits the description of what he calls himself can’t put a finger on what’s different anyone know what’s different about him . I know he cut his hair it was a bit longer; looked better a bit longer. Love Chef Kenji’s videos learned so much from them 🥰😀😃
15:55 Kenji, why do you leave the loose tops on your plastic bags? Why not rip them off?
Kenji out here being an amazing cook and an amazing dad all at once. showing us how it's done. damn.
Everything is nice, of course, but it's funny how no one thinks about the senseless killing of animals.
My plebian taste loves just tomato sauce and onion soup mix for meatloaf glaze, but this looks outstanding
Love the glaze 👍
Everything you need to know about cooking comes from the fact that chefs will write a recipe and still wing it for what they want that day.
I've used gelatin in meatloaf, sauces, and stews for years. Such a great unknown ingredient!
I really appreciate the inclusion of the metric measurements and temperatures.
Love all your recipes Kenji. My wife would sure love to see your take on Curry Laksa.
Thanks for the video.
Kinda funny story, last time I made meatloaf I realized too late I didn't have any milk or cream. So... I used sour cream and some ranch dressing. It actually turned out really good. I don't know about the ranch, but I think I'll put some sour cream in from now on.
Ranch powder is a perfect secret ingredient to have around.
An old crowd pleaser recipe is Taco Soup. It uses a packet of Ranch dressing powder and a packet of taco seasoning. Great.
I love cooking meatloaf indirectly on my Weber charcoal with some smoking wood chunks, at the same temperature as in the oven, and it is some of the most delicious meatloaf I've ever had. Ovens are great, but adding smoke is just another level of umami, IMO. Thanks for the recipe, Kenji!
While sauteing the onions/carrots I kept saying ¨add some garlic!¨, then he adds the garlic. I can´t recommend ´The Food Lab´ highly enough. It is excellent. I learned a lot and I have been cooking for 50 years. ´The Wok´ does the same for Asian food and, yes, I am Asian.
I made this today! I added some chopped jalapenos on the panade for some spice. Served with some mashed potatoes. So good!
Although I already commented....juat wanted to share that I made this meatloaf yesterdag on a whim...so didnt have the exact ingredients (and I live in Switzerland and cant always find the exact ingredient here).....best Meatloaf I've ever made! Even my husband who is not meatloaf lover loved it! Im originally from Ohio....so I grew up with all kinds of meatloaf....I loved this easy version! Thanks and Cheers from Zurich!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
What pepper grinder are you using there ? It looks pretty amazing.
Looking good Kenji
looks great
You've not even finished the vid😂
This is the kind of meat loaf my grandma would have loved to make.
At first I thought it said "Steamed Meatloaf" and I nearly fell out of my chair
Steamed hams?
Anything that starts with steamed of course it's the Simpson reference
J. Kenji Lopez-Alt? At this time of year, at this time of day, in this part of the country, localized entirely within his kitchen?!
Hmm, You said steamed meatloaf but clearly this meatloaf has been grilled.
@@ewhschrisc Can I see it?
How do you wash and care for your wooden cutting boards?
Guess im making meatloaf this weekend😂. For some reason watching you add the glaze reminds me of miracle max making the magic pill for Wesley in the Princess Bride.
Nice reference.
Just made meatloaf yesterday and next time ill definitely try that gelatin trick. also i knew i needed to make a panade but i didnt have any milk in the house!
Using a hand vacuum to clean up the stove top is a great idea 😊.
I literally just watched the previous meatloaf video for the first time yesterday
Thanks Papa Kenji
What a good time for ground beef to be on sale!
question: what is the thought behind leaving the plastic strips on top of the cheese and brown sugar bags? More recyclable?
What's the best way to reheat your meatloaf Kenji? Thank you for the recipe
Do you calculate the chicken bullion powder as a 1:1 substitute for salt in your ratio?
What pepper grinder are you using?
I love this pov. How do you do it?
Have you ever made Paul Prudhomme’s Cajun Meatloaf? It’s in one of his earlier cookbooks, I can’t remember the name and it’s too late at night for me to dig it out of my kitchen cabinet, but it’s the best meatloaf I have ever made. I haven’t made it in years though and I don’t really know why. I should and freeze half for later. I really like your multiple glaze applications technique so I will try this, too, so I have 2 good options. Thank you. I always love your videos.
What utensil is he using to stir the vegetables? I'd love to get one.
I asked the owner of my favorite sushi restaurant what was the secret of their soba noodles. He said Mushroom Bouillon Powder. So now I add it to everything. It's a great alternative instead of using mushrooms.
Do you have brands of mushroom bouillon you recommend?
I have not used that before, and it sounds like a fun thing to experiment to see if it fits with my other pantry staples
@@Asummersdaydreamer14 I have used the Lee Kum Kee brand powder. It works in a lot of dishes, often I just add it when I feel like the dish needs more salt.
@@finnishyourplate thanks! ☺️
Damp hands make smooth balls. Chef John, circa 2008
Oh yes, too much effort for not enough reward. I made ATK's tater tots. Once. And learned that 500 % increase in effort for a 5 % increase in quality just isnt worth it.
Its fun to see how your own recipes change, over the years. Personally, I love finding a recipe i cant improve upon.
I make my meatloaf on a larger pan and form it into a U shape because I love the edge pieces and this way I get more edge!
I put a rack in the pan, cover that with parchment or non-stick aluminum foil. Then poke a bunch of holes in it and form the meatloaf on top. This way the drippings fall through the holes rather than climbing up the sides of the meatloaf.
hey kenji, what is the brand of your pepper grinder?
WHat model is that counter top oven? Snappy !
Took a deep dive and looked at the serious eats article. Would love to know about the chemistry and magic of marmite.
Hi Kenji, thank you for this video. I made it tonight for my family, and we agreed it was the best we'd had. I did have to omit the egg because my 2 y.o. has an allergy. Is there anything you'd suggest as a substitute for the egg, or should I just stick with what works given tonight's success? Thanks!
you da man kenji
What kind of bread do you recommend for this recipe?
Hey Kenji. I enjoy your youtube videos and have learned a lot. I like some of the tweaks/methods you used in this meatloaf recipe but I've clicked everything above looking for the written recipe and I find nothing. Found a turkey meatloaf which doesn't follow what was done here. Please help.
Such a fantastic video. Your videos are awesome as always.
I have a buttermilk question: when I buy buttermilk, I often use the limited amount and the rest goes bad. Not a lot of applications for buttermilk. Can I freeze the rest and use it kind of like chicken stock , cooking wine, or other frozen items? I heard milk and apple cider vinegar is a reasonable hack in the absence of actual buttermilk. Thoughts?
You should look into making Leberkaese. It will change your perspective on meatloaf.
Is there a reason why you don’t tear the top tab off the shredded cheese and sugar packaging?
The longer story about ketchup - before it was red and made from tomato, it was green or brown and made from mushrooms and nuts, and used often to cover up the taste of rancid spoiled meat which was common in the era before refrigeration
Which Breville oven are you using?
That vacuum jumpscare :D
I doubt there is, but would love to know whether there is any ingredient or technique that can make a tender meatloaf without using bread, rice or other carbohydrates. Possibly lower heat for a longer time? More gelatin? Another protein?
Kenji, what kind of oven is that on your counter? I have a Viking Professional, but sometimes just can't be bothered with the beast. Would love a small countertop unit like that.
Pretty sure it’s a Breville Smart oven.
My family's recipe is basically depression-era meatloaf. Beef, egg, saltines, green pepper, onion, ketchup, worcestershire, with more ketchup on top, baked in a 400F oven until the outside is somewhere between crispy and burnt.
I'm not sure how it works, but it's delicious.
Also, cold meatloaf sandwiches on white bread with extra ketchup are fantastic.
Fried meatloaf sandwiches are always the way to go with leftover meatloaf.
When Kenji spot-on guessing the correct internal temp of the meatloaf twice shows some insane skill.... or just made meatloaf way too many times.
Meatloaf speed run!
Kenji your microwave is where the oven should be and your oven is where your microwave should be
Where do you get gelatin in bulk like that? I use it a lot when I make pho and don't have 8 hours to make the broth. When I go to grocery stores it's always in little dinky packets.
Try a bulk store or food coop near you
I ordered some from amazon if that helps. Less than ideal but at least they have it.
midnight meatloaf is a good name for a diner
Meatloaf sandwich with an English muffin and a slice of American
why do you use teflon/nonstick pans?
The magic of him nailing the interval temperatures each time! What a lad.
The fact that I apparently have almost exactly the same toaster oven leads me to believe I am destined to make this meatloaf.
Will probably wait until my SO is out of town, though, just for safety's sake.
Ngl I've never heard of cheese in meatloaf and I'll have to try it now.
It doesn't seem to be on your patreon yet.
I’m in the bbq sauce glaze camp
does meat cooked in microwave taste different than oven cooked ?
Do you have any experience adding glycine to your food? I hear it has both a savory and slightly sweet taste
you know i get the feeling the graza olive oil is actually good considering i see youtube cooking channels using it even when they're not sponsored.. makes me curious especially seeing that Kenji uses it!
do you really use mt olive pickles all the way on that side of the country?!
Kenji, I have a question. I followed Deb's recipe from your last video and has a strange outcome with the meat loaf. The loaf was too moist. It held shape just fine but, the loaf was close to impossible to cut or slice. In both videos you stated that a goal to strive for with meatloaf is to make sure it is moist and doesn't dry out. What points in the recipe could I have made an error that would put me on that other end of the spectrum? I think the only places that I deviated was eye balling the amount of "other stuff" carrots onions etc. and I also let the loaf cook almost twice as long because it wasn't setting up. The flavor was there, and the loaf was passed the temperature needed; but the texture was off! Thank you for the free education. My family's stomachs thank you!
So 13 g of salt into about 1 kg of "stuff" - plus the salt already in the bread, and the soy sauce, and the worcestershire, and then 120g of cheese that's 1.725% salt, so the total salt in the meatloaf is already pushing past the upper limit of 1.5%, then add the salt from the glaze to the total. I'm going to guess a final salt concentration of just under 2% (after cooking), or about 900 mg of sodium for a 4 oz portion.
When you said you put it in a "low pan" it triggered my Big Trouble In Little China memory. David Lo Pan is the only option.
Where do you get gelatin in bulk?
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
When I make Meatloaf my end goal is a leftover Meat Loaf sandwich, so I don't shape it into a loaf at all, but a large sheet of meat which I cover in a very generous quantity of the glaze, then when I cut it each slice of the loaf is fully covered in that sauce.