Meatloaf pink inside: help!
To save some time I bought a pre-made meatloaf from the local fancy grocery store. I cooked it and after close to an hour and a half at 375, it's still quite pink in the middle. Texture-wise it feels cooked and I worry that if it is in any longer it is going to get dried out. However, I'm anxious about serving it. My wife's pregnant and isn't supposed to have undercooked meat.
Not sure what I should do. It's quite pink, all the way through. I would have thought that if it were undercooked i would just be in the middle rather than throughout the meatloaf.
Why might this be? Anything I can do to salvage? HELP!