[jyl]

It's going to be worse, maybe - I was all focused on the mechanical aspects (layering, rolling, crisping) that I failed to actually make the meat moist, tender, and juicy. So I need to figure out how to do that but still have enough structure to hold together. I can't use as soft a mixture as in a traditional pan-baked meatloaf (which will be my competition). Probably will try less lean meat (e.g. less turkey) and more fatty meat (or just cut in some fatback). Or, for a healthier alternative, I could also cool, congeal and cube some very gelatinous stock.