I made a meatloaf yesterday on the WSM and it turned out awesome. I followed some of the recipes and advice from this forum. I was actually making it for today and need to reheat it for supper tonight. How should I go about reheating it without drying it out? Toss it in the oven at 250-275? Any ideas how long for a 3lb meatloaf?
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You could always foil whole, add any(a little) liquid and toss in PRE HEATED 325* oven till warm about 30-45 min if you took out the loaf an hour or 2 prior to reheating ,If frozen go to an hour. OR Slice and place on top stove in a covered skillet with all the juices /gravy and simmer 5-10 min, flipping once half way.
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Being an old Nebraska boy, I am not big on reheating meatloaf.
One of the joys of meatloaf is to eat the cold meatloaf sandwiches and clog all your arteries.
Then again.....? You could make a good ole fashion country gravy and heat the meatloaf slices in the gravy? No use eating leftovers unless you can clog more arteries, right?
If you are still having trouble, send the meatloaf/sausage to me!