Pen-Elayne on the Web

Unsolicited Cooking Advice, Part 1

If you really must make meatloaf on a weeknight, make sure you thaw the ground turkey for a few days beforehand entirely in the fridge, not on the shelf. And drain it before mixing it with the other ingredients. And thoroughly cook it, particularly if it's more than 3 pounds of meat. Really, two hours minimum, not an hour and a half. That way trying to digest it won't keep you up all night, forcing you to then take a sick day with docked pay.