You can reheat leftover meat in the oven, on the stove, or in the microwave. The trick to keeping it moist is to choose the best method for the type of meat. In many cases, adding a small amount of oil or liquid during the reheating process can prevent dryness.


You can reheat leftovers from frozen, but it takes longer. It’s best to thaw them in the fridge first.

An oven or a toaster oven is less likely to dry meat out, because the slow, even cooking process provides gentle heat. To keep cooked meats, such as pork chops, tender during reheating, keep the heat low. Do not set the oven temperature higher than 350 degrees Fahrenheit.

Prior to cooking, tent meat with aluminum foil to lock in moisture. Take the meat out of the oven once the internal temperature reaches 155 to 160 degrees Fahrenheit to prevent overcooking. The temperature will continue to rise after you remove it from the heat source. Regardless of the reheating method or type of meat, the leftover meat must always reach an internal temperature of 165 degrees Fahrenheit.

To reheat small portions of leftovers (one to four servings), a toaster oven is often more efficient and better suited to the task than a full-size oven, especially for one to four servings.

Reheat these meats in the toaster oven:

  • Fried chicken
  • Roasted pork or pot roast
  • Grilled burgers or barbecued meats