Italian Meatloaf is the Meal for Lazy Meatball Lovers

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Get the full recipe and article here on my free Patreon: https://www.patreon.com/posts/141238426 Get the Combustion, Inc. Predictive Thermometer here: https://combustion.inc/?rfsn=8611554.70bd11f&utm_source=refersion&utm_medium=affiliate&utm_campaign=8611554.70bd11f I've been using the Predictive Thermometer from my friend Chris Young's company Combustion, Inc. (my partners for this video) for several years now. It's a true game changer when it comes to knowing and predicting exactly when your meat will be cooked. 00:00 – Intro – When your meatballs just aren’t loafy enough 00:21 – Cook’s Illustrated’s Italian Meatloaf idea 01:05 – Why a meatloaf is easier than 50 little meatballs 02:10 – How meatballs (and meatloaf) actually cook 03:00 – The science of tenderness: heat, protein, and moisture 04:05 – Moral of the story: cook short and hot, or long and wet 04:55 – Tools of the trade – the Combustion Inc. predictive thermometer 06:00 – How carryover cooking works (and why 165°F isn’t magic) 07:05 – Building the panade – saltines, buttermilk, and eggs 08:40 – Adding the flavor: garlic, herbs, Pecorino, and Fontina 10:05 – Mixing the meat – gently does it 11:10 – Free-loafing: shaping without the loaf pan 12:30 – Baking and monitoring temperature 13:30 – Resting and carryover explained 14:10 – Making the sauce – simple tomato + basil 15:05 – Serving: plating like a giant meatball 15:45 – Taste test and texture check 16:20 – The science recap: why it works 16:50 – Leftovers and sandwich talk 17:10 – Wrap-up – it’s just a loaf of meat, but better Joining my Patreon, purchasing my books, and subscribing to my social media channels 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: https://booklarder.com/search?q=kenji BOOKS: Signed, personalized copies are available here: The Food Lab: https://booklarder.com/products/the-food-lab-better-home-cooking-through-science1 The Wok: https://booklarder.com/products/the-wok And my Kid’s book, Every Night is Pizza Night: https://booklarder.com/products/every-night-is-pizza-night1 You can also buy my books anywhere books are sold, or from these online retailers: https://www.kenjilopezalt.com/books SUBSCRIBE Instagram: https://www.instagram.com/kenjilopezalt/ Tik Tok: https://www.tiktok.com/@j.kenji.lopezalt Patreon: https://www.patreon.com/kenjilopezalt Website: https://www.kenjilopezalt.com/ CREDITS Shot by: Michael Weiner Edited by: Alex Oh Produced By: Kenji Lopez-Alt, Lena Davidson