21 Leftover Meatloaf Recipes For Dinner - Foodiosity (2024)

FAQs

How long can I keep meatloaf in the refrigerator? ›

While it is great that you can reuse the meatloaf for multiple meals, it is essential to know how long you have to eat it all. So, how long will meatloaf last in the refrigerator? Meatloaf generally stays good for about 3 to 4 days in the refrigerator, but only when properly stored.

In an oven: Add gravy or meat juices if you want. Wrap tightly in aluminum foil. Sit it in a cake or a pie pan to catch any drips. Heat at a low temperature (less than 300° F) for a long time (30–40 minutes).

Ina says her meatloaf serves 6 people, but I think it can easily serve up to 8 if you're enjoying it with a couple of sides like mashed potatoes and green beans.

To help your meatloaf stay together add things such as eggs, bread, crushed croutons, oatmeal, crackers, and breadcrumbs, these are all key ingredients that help meat stick together. I hope that this helps to answer your question. What are the secrets to a firm, sliceable meatloaf that slices and won't fall apart?

Cooked: To maximize the shelf life of cooked meatloaf for safety and quality, refrigerate the meatloaf in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked meatloaf will last for 3 to 4 days in the refrigerator.

According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that.

Tips On How To Reheat Meatloaf Without Drying It Out

Add moisture: Drizzle a tablespoon of beef broth, gravy, tomato sauce, or ketchup over the meatloaf before reheating. Reheat at lower temperatures: Avoid high temperatures when reheating meatloaf, as they can cause it to dry out quickly.

Ovens don't dry food out as much as microwaves do, so they're perfect for reheating meatloaf. Besides, you'll be reheating your meatloaf with the same appliance you cooked it with. That way your reheated meatloaf will taste as close as possible to fresh meatloaf!

Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture. Make Use of Milk: Soak breadcrumbs in milk before adding them to your mixture. This will keep your meatloaf moist during baking.

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

How to make a Bobby Flay meatloaf? ›

Use high-fat meat.

For a meatloaf made with a leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf. Chopping up bacon and adding it to the mix is always a great way to add fat. Oh, and covering it in bacon never hurts, either.

Herbs: Fresh herbs like rosemary, thyme, and parsley can bring a burst of flavor to your meatloaf.

Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.

Meatloaf is a great make-ahead recipe that you can completely prepare and assemble ahead of time. Once assembled, simply wrap the prepared loaf in foil or plastic wrap and store it overnight in the fridge to bake the next day. You can also freeze assembled meatloaf.

Leftover meatloaf doesn't have to be boring. It's surprisingly versatile and you can use that extra meatloaf for anything from spaghetti to quiche and grilled sandwiches to tacos. These recipes will offer plenty of inspiration and help you create an easy meal that everyone is sure to love.

Refrigerating Meatloaf

Just be sure to wrap or cover the loaf tightly before refrigerating. If you'd rather bake the meatloaf ahead of time, make sure to cool it completely before wrapping and placing it in the fridge. The meatloaf should be baked and eaten within a day or two.

Wrapping the meatloaf in aluminum foil or covering it with a damp paper towel can help prevent moisture loss during reheating. Add moisture: Drizzle a tablespoon of beef broth, gravy, tomato sauce, or ketchup over the meatloaf before reheating.