AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Is it safe to leave uncooked meatloaf in the refrigerator for two days before cooking. My meat was fresh ground chuck but now it looks gray or whitish- could this be the oats, milk and other ingredients? Please let me know as I need to cook it today for a large group of people. Thank you, JoAnne Dragoo
Answer Hi JoAnne,
It is not recommended to make up a raw meat mixture and hold it in the refrigerator longer than 24 hours. While the meat mixture may be safe, because of the handling of the meat with hands while preparing the meatloaf and the moist, protein-rich foods that easily support the growth of bactria, the chances for bacterial growth increase with each passing hour in the refrigerator. Given that some bacteria, such as Staph, can produce a toxin that is not deactivated by cooking, the general recommendation is to not take a chance with a meatloaf that was made 2 days ago. The ground meat will change color as it ages and comes in contact with the air -- this is normal -- but it is also an indication that food spoilage bacteria may also be present which, while not harmful, could impart off flavors in the meatloaf.
Best to erro on the side of caution and not cook and serve the meatloaf.
