Elaine - what are you cooking, it doesn't say.
Amanda is a co-founder of Food52.
160 degrees for any meatloaf made with pork, chicken, or turkey. For beef, I might do 155.
And let it rest for at least 15 minutes, it will continue cooking. Another way you can tell, along with a thermometer, is when the juices start running clear.
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Well played. You deserve a cookie.
Or call them mini tomato pies instead
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