pre-making (but not baking) the meatloaf
Can I mix up the meatloaf in the AM, put it in the fridge all day, and then put it in the oven when I get home after work? Worrisome ingredients include egg, beef, and pork.
Hmmm ... given the egg, I wouldn't.
Have you considered simply leaving out the eggs - I never use them, and can't tell the difference.
Emphatically Yes. I do this every chance I get; I think it improves the final result to sit around conversing with itself all day. If it's refrigerated, there's no reason to worry about any of the ingredients, and in fact if it's not going to be out more than two or three hours I often leave it covered and unrefrigerated, which helps it to cook more evenly.
There's a weird phobia among so many people about unrefrigerated eggs which I find hard to understand, especially as eggs were never refrigerated anyway until about a hundred years ago, and many folks well into my lifetime simply kept them in a cool pantry or springhouse. Same goes for meat - as long as you keep it clean and free of insects, it will stay good with a minimum of covering for a lot longer than you're proposing to delay cooking your meat loaf.
As long as your fridge keeps cold enough so that milk does not regularly expire before the date on the carton I would say no problem. If you have doubts, leave out the egg in the am and mix it in just before baking.
Thanks, everyone. I tend to agree with Will that we worry too much about this sort of thing, but something about the pork-beef-egg combination made me want to ask first!