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I cooked meatloaf for an hour. It's not raw but quite pink. I used marjoram for the first time. Could that cause the color and is it safe to eat?
Wiki User
∙ 12y ago
Marjoram is a green-colored herb, so it is not responsible for the pink color of your meatloaf.
Unfortunately, although most people have been told that beef cooked until brown is safe and pink is undercooked, the reality is that color and degree of doneness are not the same.
The best way to figure out if your meatloaf is safe is to use a food thermometer. If the inside of the meatloaf is over 165 degrees Fahrenheidt, it is safe to eat because the bacteria that could make you sick have been killed by the heat.
If you don't have a meat thermometer, I would suggest slicing the meatloaf into 1" slices and then pan cooking the slices like a hamburger until brown throughout. This isn't fool-proof (about 1 in 5 Hamburgers can be brown the whole way through and still not be hot enough to kill E. coli in the center), but it would give you a better margin of safety.
Wiki User
∙ 12y ago
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