For food safety reasons, meat loaf should be served hot. Whether you are reheating a partial meat loaf from a previous night's dinner or reheating a whole meat loaf that you had frozen, keep safe meat temperatures in mind. You can reheat any type of meat loaf in the oven or reheat a previously cooked meat loaf in slices in the microwave. Cooking times vary depending on whether the meat loaf has been fully cooked before and what method you use.
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Things you need
- Meat thermometer
- Microwave-safe plate
Thaw the meat loaf for at least 24 hours in the refrigerator if it has previously been frozen.
Preheat the oven to 190C.
Cover the meat loaf with aluminium foil and bake it for about 90 minutes if the meat loaf was raw or about 20 minutes if it was already cooked.
Check the internal temperature with a meat thermometer. A previously raw meat loaf needs to reach at least 72C for red meat or 77C for minced poultry. A previously cooked meat loaf needs to reach 60C.
Slice the refrigerated cooked meat loaf into 2.5 cm slices.
Arrange the slices in a single layer on a microwave-safe plate. Place a damp paper towel over them to keep them moist during reheating.
Heat the meat loaf slices on the medium setting for one minute. Flip the slices over with a spatula and return them to the microwave for another minute.
Check the temperature in the centre of the slices with a meat thermometer. If the slice is not yet 60C, continue heating in 30-second increments until it reaches this temperature.
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