How to Reheat a Meatloaf without Drying (in 5 Ways)

How to reheat a meatloaf without drying? Use low temperature and cover it with aluminum foil (oven) or a paper kitchen towel (microwave).

I don't know about you, but when I make meatloaf, there are nearly always some leftovers unless, of we are all ravenous, in which case we finish it all off in one go, but it's not often the case course.

Meatloaf is one of those dishes that tastes even better when reheated, so leftovers are something to look forward to. The only thing you've got to be careful of is the method you use to reheat your meatloaf.

Get it wrong, and it can end up being a little dry.

Jump to:

• Best way to reheat meatloaf
• Top tips for juicy meatloaf
• Cooking frozen meatloaf
• Storing and freezing meatloaf
• Is meatloaf best frozen when it's cooked or uncooked?
• How to use leftover meatloaf
• Cooking the best, moist, meatloaf with fresh ingredients
• Interesting recipes:
• Frequently asked questions

Let's face it; meatloaf can be a little dry when you originally cook it in the first place, but warming it up can make it even drier.

But knowing me, as many of you do, what I'm going to say next will come as no surprise.

Yes, I'm going to tell you how you can reheat your leftover meatloaf, and as long as it wasn't too dry in the first place.

By following the tips below, it will not be dry when you heat it the second time around. It will be an absolute delight to eat, even in sandwiches.

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Best way to reheat meatloaf

Option 1  Reheat meatloaf in the oven

Reheating food in a regular oven (gas or electric) is most people's go-to method. It puts you in control.

You select the heat setting; you can cover what you're reheating or not, depending on if you want it moist or crispy, and it heats food through nice and evenly.

It's the perfect way to reheat meatloaf, whatever level of moisture, dryness, or even crispiness (why not?) you prefer.

Follow these simple steps:

• Preheat your oven to a temperature of 250°F.
• Transfer the meatloaf into an oven-safe baking dish.
• Sprinkle over with a tablespoon of water, or for better flavor, beef broth, and cover with some aluminum foil.
• Heat for between 25 to 30 minutes until the meatloaf is thoroughly warmed through. It works every time.

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Option 2 the steaming method

To retain as much moisture in your meatloaf when you reheat it, using the steaming method is recommended; after all, it works well with things like steamed dumplings and oven-baked dough.

Here are the steps to follow:

• Pour one or 2 inches of water into a pan and bring to a simmer.
• Once the water is simmering, gently lower your meatloaf in the steamer basket and suspended just above the water level.
• Cover the pan and continue to steam for a few minutes until the meatloaf is warmed through evenly.

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Option 3 the skillet method

If you already sliced your meatloaf and you have some leftovers, reheating the slices in a skillet is a good way to go.

If you prefer this stovetop method, but your leftover meatloaf is still in one piece, you will have to slice it to use this particular reheating method.

Providing you don't have the heat set too high, skillet reheating will produce a moist result.

Here's how:

• Place your skillet (the cast iron or nonstick variety) on top of your stove over a medium-low heat setting, and add a little vegetable oil.
• Add the slices of meatloaf. Lower the heat to low.
• Cook for 3 to 4 minutes, flip, and do the same to the other side.
• If the pan begins to look dry, spoon in a little beef broth to add some moisture.

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Option 4 the microwave method

Microwaves are a great way of reheating many foods, including meatloaf. The only drawback is that you can only do a little at a time.

If you choose to microwave a large chunk of leftover meatloaf, you need to do it in the right way, which means ensuring it's covered.

If you heat it uncovered, it could end up dry by the time it is properly warmed through.

Follow these steps:

• Transfer the leftover meatloaf slices into a microwave-safe container.
• Position the lid over the container, leaving it slightly ajar.
• Microwave for one or two minutes. Tip: I normally put a small heat-proof bowl half-filled with water on the side to help lock the moisture.
• Flip the slices over and microwave for another one or two minutes.

If you're nervous about overheating, heat it in small 30-second blasts. Don't forget that it carries on cooking slightly after you've finished microwaving.

An alternative is to use an open microwave-safe plate or tray and cover the slices of meatloaf with some paper kitchen towel.

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Top tips for juicy meatloaf

• When initially cooking your meatloaf from raw, make sure you undercook it slightly. A rule of thumb is to turn the heat off approximately 10 minutes before the recommended cooking time would end.

A whole meatloaf will retain the heat inside it for several minutes, so it will continue to cook a little, and the result will be a nice, juicy chunk of meatloaf.

Just be careful that it isn't undercooked, as this could allow bacteria to proliferate.

If you're reheating your leftover meatloaf in a skillet or frying pan, you can check the moisture level as frequently as you like with a fork or chopstick.

Don't forget that if you will be reheating your leftover meatloaf in an oven or microwave and you don't want it to end up too dry, it's essential to cover it in aluminum foil or a paper kitchen towel.

The kitchen towel is for microwave heat reheating, while the aluminum foil is used when reheating in an ordinary oven.

Microwaves and aluminum foil don't like each other, neither do sheets of kitchen paper and hot ovens.

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Cooking frozen meatloaf

If you prepared your meatloaf mixture and froze it raw, when you come to cook it, it is recommended that you take it out of the freezer and transfer it into your fridge overnight to defrost.

Should you have forgotten to defrost it overnight, you can cook it directly from the freezer using the same temperature setting you would typically use but bake it for between one and a half and two times longer.

If you're worried about losing moisture, you can coat it before baking with a barbecue sauce or ketchup or a glaze of your own choosing.

Follow these steps:

Step 1

First, preheat your oven to a temperature of 325°F.

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Step 2

Wrap the frozen meatloaf in aluminum foil and place it into a shallow baking tray.

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Step 3

Place the tray in the middle of the preheated oven and bake the meatloaf for 60 minutes.

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Step 4

Carefully remove the tray with the partly cooked meatloaf using a pair of oven gloves or potholders.

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Step 5

This is important for serving a nice juicy meatloaf. Coat the meatloaf and brush with the glaze of your choice.

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Step 6

Transfer the still un-wrapped meatloaf back into the oven and cook at the same temperature for another 30 to 40 minutes.

Using a meat thermometer, insert it into the center of the meatloaf and check the temperature.

If your meatloaf is meat-based, you're looking for a temperature of 160°F. If it is poultry-based, the temperature you're looking for is 165°F.

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Storing and freezing meatloaf

Show me a family that doesn't like meatloaf, and I'll show you one that has never tried it. Meatloaf is a scrummy dish that nearly all meat lovers enjoy.

It can be cooked and frozen to be made ready to serve during the week at relatively short notice.

It is, in fact, perfect for making in advance, so the next time you're thinking of making it, why not double the recipe and freeze some for later?

Depending on your preference, you can freeze your meatloaf either cooked or uncooked.

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Storing meatloaf in the fridge

While meatloaf might come across as something of a peasant-like dish (which it isn't because even the most well-to-do folks eat it), it is actually quite time-consuming to prepare.

So you might want to split the process by preparing it one day, refrigerating it overnight, and cooking it the next day.

I believe that storing it overnight like this improves the flavor. It gives it time to develop fully. But make sure you wrap and seal it tightly before you put it in the fridge.

If you're refrigerating it after it's been cooked, you need to allow the meatloaf time to cool down completely before wrapping it, sealing tightly, and storing it in your fridge.

Ideally, cooked meatloaf that has been refrigerated should be consumed within one or two days. If you'd like to store it for longer than two days, your best option is the freezer.

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Best way to freeze raw meatloaf

If you intend to freeze uncooked meatloaf, having formed the loaf, wrap it completely in plastic food wrap and transfer it into an airtight freezer bag.

Raw frozen meatloaf will be okay in your freezer for up to 6 months.

You need to think about whether or not the meat you're using to make your meatloaf was previously frozen. If it was, it might not be safe to use depending on how it was defrosted.

If it is left to thaw overnight in your fridge, USDA advice says it should be safe to use, providing you take it out of the refrigerator and cook it immediately.

The other thing that the USDA advises is that fridge-defrosted frozen meatloaf is safe to refreeze, providing is not left out of the fridge for any length of time before transferring into the freezer.

If you're uncertain about how raw meatloaf mixture has been handled, it's best to play it safe and cook it before freezing.

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Best way to freeze Cooked Meatloaf

• When freezing cooked meatloaf, the first thing to do is let it cool down to room temperature.
• Then to prepare it for freezer storage, you should wrap it tightly in freezer wrap or heavy-duty aluminum foil.
• Wrapping in both is good protection against freezer burn.

Correctly wrapped, cooked meatloaf will keep in your freezer for up to six months. For best quality, however, it should be eaten within three to four months.

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Is meatloaf best frozen when it's cooked or uncooked?

As I have already said, you can freeze meatloaf either before or after it's been cooked. However you freeze it, you should wrap it tightly and place it into a freezer bag to prevent the risk of freezer burn.

It also helps to keep out possible contamination from other foods in the freezer and vice versa.

In terms of what's best, I don't think you can beat any food when cooked from fresh ingredients. Fresh ingredients always taste better. Of course, everyone is entitled to their own opinion.

Overnight defrosting in a refrigerator is my preferred way of prepping frozen meatloaf, but you can heat straight from the freezer as long as you increase the cooking time.

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How to use leftover meatloaf

Leftover meatloaf is very versatile, and there are many delicious ways you and your family can enjoy it.

Here are a few suggestions.

• Slice and put cold into sandwiches.
• Slice it, warm it in a skillet or your microwave and serve it in a warm sandwich or as a pate melt in a toasted sandwich.
• It can also be chopped into small pieces and used in ground beef recipes or chilies or casseroles, or even in spag-bol sauces with pasta or rice.
• You can cut it into little cubes and use it in an appetizer sprinkled on mustard-mayo-covered bread or toast with some finely sliced or chopped olives.
• It's also delicious when placed on horseradish sauce-covered toast, topped off with some grated cheddar cheese, and baked quickly in the over or flashed under the grill.

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Making meatloaf in advance

As I mentioned earlier, you can make your meatloaf mixture and store it for cooking later.

If you plan to cook it the next day, no worries, you can keep it safely in your fridge overnight.

If you want to make it a few days or even weeks in advance, you can freeze uncooked meatloaf for up to six months. Just be sure to follow the instructions given above.

Meatloaf is one of those recipes that change from household to household.

Many cooks have their own take on it:

• Making it with ground chicken or turkey
• Adding their favorite herb and spice combinations
• Adding Worcestershire Sauce or diced bacon to the mixture
• Even wrapping the loaf in bacon.

Now you know you can make it advance, you might decide to make it in bulk - a few loaves at a time. If you've got several meatloaf pans, you're made; if not, they are not expensive to buy.

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Fridge storing is essential

Whether you are talking fresh or defrosted frozen meatloaf mixture, or even just ground meat, it can be kept in your fridge for up to two days.

My view is that refrigerating uncooked meatloaf overnight enriches the flavor.

But whatever you do, don't leave raw meat or meat mixtures out in the open for longer than two hours maximum.

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Cooking the best, moist, meatloaf with fresh ingredients

You don't need to be a MasterChef to cook a nice, moist meatloaf.

Just follow these tips:

1 Make friends with fat

Having a decent fat content is essential when it comes to moist meatloaf. The accepted standard ratio of meat to fat is 80:20.

Some people prefer 70:30 but be careful; if the fat content gets too high, you will end up with greasy food. Many cooks tend to use chuck steak, which has the right sort of ratio.

As the meat cooks, the fat will become liquid and will moisten the meatloaf. If you're using leaner meat such as chicken or turkey, then you will need to add a little stock to make up for the lack of liquid fat.

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2 Veggies contain moisture

Vegetables contain a lot of water, so adding them in diced or purée form to your meatloaf mixture will give it added moisture. It will also give you an added flavor dimension.

You can use all sorts of veggies, including carrots, celery, green or red bell peppers, onion, and squash.

When I add veggies, I usually sauté in a little butter or olive oil first. It helps to release the moisture when they're added to the meatloaf mixture.

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3 Add breadcrumbs to retain moisture

Adding some bread crumbs to your meatloaf mixture is a great way of retaining moisture. Without them, the meat will lose moisture during cooking, and you'll end up with a dry meatloaf.

You put breadcrumbs in to absorb and retain meat juices. The amount of breadcrumbs to add is between 15% to 25% of the mixture.

If you're using a leaner type or cut of meat, you can always soak the breadcrumbs in a little milk or stock to give you a little extra moisture content.

Adding breadcrumbs to your mixture also increases the volume, making it an economical way of feeding more people.

Going back a few years, when times were tough, some people used a 50:50 ratio. Perhaps that's why it's called meatLOAF?

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4 Don't compress the mixture too much.

If you over mix and compress your meatloaf mixture too much, it will make the final product tough and dry. So rein in your enthusiasm and don't overdo it.

As soon as all of the ingredients are reasonably well mixed, that's the time to stop.

Don't forget; you're going to have to press the mixture into a meatloaf pan for baking. But don't press it too hard.

My motto is the looser meatloaf is, the better. A more open mixture also doesn't take so long to cook.

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5 Controlling the temperature when baking

I've seen some recipes that recommend baking your meatloaf at a temperature of 425°F. I think that's too high.

Alton Brown, the influential foodie, says that a temperature of 325°F is ideal for the perfect, moist meatloaf.

Use your meat thermometer for the ideal result, which is when the internal temperature at the center of the meatloaf reaches 165°F.

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6 Using meat thermometers

If you're a serious cook who likes to cook meat properly, don't leave it to chance; use a meat thermometer.

The Internal Temperature Cooking Chart on the WhatsCookingAmerica.net website is a valuable guide to internal meat temperatures.

Depending on how you like your finished meatloaf - medium or well-cooked but not overcooked––stop cooking when the meatloaf's internal temperature reaches between hundred and 155°F and 160°F for a nice moist loaf.

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7 Resting time

You probably know to let steaks or roasts rest for at least 10 minutes before serving. You may not know, however, that this is also a good idea for meatloaf.

Slice it too early, and you'll see what I mean. You'll see all that lovely moisture leaking out.

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Interesting recipes:

• Instant Pot Pork Adobo
• Char Siu Chinese Bbq Pork
• The Secret to a Perfect Crispy Pork Belly
• Slow Cooker Crockpot Pork Carnitas

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Frequently asked questions