Christofle: Marks & History. Today, mention of the name Christofle evokes both the elegance of a bygone era and the concept of innovative modern design. The story of this renowned firm dates from 1830 when the young Charles Christofle (1805 -1863) took the reins of his family's small jewelry workshop in the Marais district of Paris. Over the next ten years, with the financial backing of his wealthy sister, Mme.
Unless it smells bad, I would say that there's nothing wrong with it. Three or four days is not a long time to hold a cooked meatloaf in the refrigerator. If it sat out on the countertop all day, I would hesitate. There's a wise old saying, When in doubt, throw it out.. But I don't think that applies to this situation.
Photo 3 shows my meatloaf after 55 minutes of cooking, at an internal temperature of 111Â°F. You can see that I've scored the loaf, but not yet applied the sauce. Photo 4 shows the finished meatloaf after 90 minutes of cooking, at an internal temperature of 167Â°F. Notice how the perforated pan allows the fat to drain away from the meat into the empty, foil-lined water pan below.