The internal color of a meat loaf is not a reliable doneness indicator. A meat loaf made with beef, veal, lamb, or pork cooked to 160 degrees F is safe, regardless of color. To test the doneness of a meat loaf, insert an instant-read thermometer into the center of the meat loaf.
To store leftovers:
Wrap individual meat loaves in foil and freeze up to 3 months. Thaw overnight in refrigerator. Unwrap, place in a shallow baking pan, and reheat in a 350 degree F oven for 15 minutes. Or, store leftover baked meat loaves in a covered container in the refrigerator up to 3 days.