Streamlined Meatloaf | Kenji's Cooking Show

[bc]

“I’m not the kind of person that can be up making meatloaf until midnight.” -Kenji Lopez-Alt, at midnight making meatloaf

[RysloFC]

"Wet hands make smooth balls." - Chef John

[MrTimsfilms]

Love that Kenji is trying new production methods, camera techniques and the like, but this format remains the most useable for me.

[epatollecrm]

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.

[mike]

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...

[ArthurEbing]

"I don't usually use pre-grated cheese, but it was on sale..." Now that's a chef I can get behind!

[ashleys]

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.

[serisothikos]

19:20 - Midnight meatloaf just means meatloaf sandwiches, which I still love even to this day.

[PattiWinker]

I love how Kenji uses what he has, or has left (ketchup), in these videos. It’s so relatable. I watch a lot of cooking videos, and you’re one I return to again and again. 👍👍

[Tinil]

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.

[myszaqq]

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.

[scottmclagan]

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.

[marymary]

it's cold, rainy and dreary in Zurich today....and I'll be making this meatloaf! Always enjoy your videos!! Cheers from Switzerland!

[curtisridenour]

I made this meatloaf and the hassleback potatoes once. It took forever following the book recipe. I am happy to see that you also cut some corners to make a great meal in a reasonable time. Thank you Kenji.

[mgmg.]

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😊

[ElSuperNova]

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.

[KellyNicely-cb]

Those pointy ends of football shaped meatloaf are the best. Chef’s treat!

[laurae.]

Cooking is never a settled science. Love to see the modifications.

[terrycassis]

I've used gelatin in meatloaf, sauces, and stews for years. Such a great unknown ingredient!

[anounimouse]

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.