Instructions

• Oven method: Preheat oven to 250°F (120°C). Place both precooked meatloaf slices in a small, shallow oven-safe dish in a single layer. Cover the dish tightly with aluminum foil and bake in the centre of the oven for 20–25 minutes, or until heated through.
• Air-fryer method: Preheat the air fryer to 350°F (175°C). Line the basket with parchment paper if desired. Arrange the two slices in a single layer in the basket. Reheat for 4–5 minutes, flipping once halfway through, until hot in the center.
• Toaster-oven method: Preheat the toaster oven to 350°F (175°C). Place the slices on a metal rack with a baking sheet underneath to catch drips. Heat for 3 minutes, flip the slices, then heat for an additional 2 minutes, or until warmed through.
• Microwave method: Place the two slices in a single layer on a microwave-safe plate and cover with a damp kitchen paper towel. Microwave on full power for 1 minute, carefully turn the slices over, then microwave for 1 more minute. If not hot all the way through, continue reheating in 30-second increments at 50% power until heated.
• Skillet method (no added ingredients): Use a nonstick or well-seasoned skillet. Place the skillet over medium-low heat and let it warm for about 1 minute. Add the meatloaf slices in a single layer, cover, and cook 2 minutes. Flip the slices, cover, and cook another 2 minutes. If you want a firmer, slightly crisp exterior, increase the heat to medium-high for 30–60 seconds per side, watching closely to avoid burning.
• Notes and checks: Reheat slices only until hot in the center (internal temperature about 165°F / 74°C if you use an instant-read thermometer). Reheat in a single layer and avoid stacking to ensure even heating.