15 Make Ahead Meat Dinners That Reheat Well
This collection of make ahead meat dinners is perfect for nights when you want dinner ready with minimal work at the last minute. They are meat-forward meals that taste great today, retain their flavor after chilling and still taste good when reheated.
Table of Contents
Quick Summary
- ➤ What they are: 15 simple meat dinners you can prep in advance, then reheat without losing flavor or texture. Many have options for using leftovers in different types of meals, so you don’t feel like you’re eating the same thing over and over again.
- ➤ Time range: 20 minutes of prep from slow braises to big-batch bakes. Cook time can vary from 25 minutes to 3 to 4 hours. All the cooking times are pretty much hands off.
- ➤ Best picks: Pot roast, pulled pork, baked ziti, and beef or chicken chili.
Don’t make my mistakes: I can get overzealous when prepping meals for the week. I’ve found things in the refrigerator that should be eaten now, but I already have something planned. I’ve also frozen prepped foods and didn’t remember to take them out of the freezer the night before. Bottom line is to make sure you have a plan for what, when, and how.
Quick Picks
| Fastest Prep | Chicken Chili |
|---|---|
| Best Freezer Option | Lasagna |
| Best For A Crowd | Baked Ziti With Sausage |
| Best Weeknight Reheat | Beef Stew |
Key Takeaways
- Cool and cover: Let the food cool slightly, then transfer it to shallow containers and refrigerate or freeze. They will stay well in the refrigerator for 3 to 4 days.
- Reheat covered: Most casseroles reheat best at 325°F, covered, for 20 to 35 minutes.
- Stove reheating: Stews and shredded meats should be reheated on low heat with a splash of broth.
- Freezer time: Most of these freeze well for up to 3 months when sealed tightly in a container. Use shallow containers for freezing also. The food freezes more evenly and the containers stack better.
15 Make Ahead Meat Dinners
- Pot Roast With Carrots And Potatoes
This is a classic braise that is great day one and actually improves after a night in the refrigerator. Shredded beef is so useful because it can become sandwiches, bowls, or tacos. Keep it in its cooking liquid so it stays tender.
Time: 3 to 4 hours. Core ingredients: chuck roast, onions, carrots, potatoes, beef broth, tomato paste.
Quick tip: Slice against the grain after a 15-minute rest.
Make-ahead note: Chill overnight, skim the congealed fat from the top, then reheat covered at 325°F until hot.
Get the recipes: Oven Baked Beef Chuck Roast and Tender Instant Pot Pot Roast
- Pulled Pork
Pork butt (Boston butt) has plenty of marbling that tenderizes the pork beautifully. It also retains its moisture and doesn’t dry out during reheating. The flavors of the sauce develop more the next day.
Time: 4 to 6 hours. Core ingredients: pork shoulder, salt, pepper, garlic, seasoning blend.
Quick tip: Texture is the best test of doneness, not time or temperature. Test the pork roast with a fork to see if it pulls apart. If not, put it back in the oven for as long as needed. Rest 20 minutes before shredding for cleaner strands.
Leftover uses: Pulled pork is great in sandwiches, sliders, bowls and tacos. You can also crisp it up under the broiler and make pork carnitas.
Get the recipe: Pulled Pork Sliders – Crock Pot, Oven and Instant Pot
- Beef Stew (with an optional Irish twist)
Stew reheats well because the broth thickens as it cools. Sear the beef in batches so you build a deep base before simmering.
Time: 2.5 to 3.5 hours. The Instant Pot version takes 25 minutes. Core ingredients: stew beef, onion, carrots, potatoes, broth, and tomato paste.
Quick tip: If you like a thicker stew, mash a few of the potatoes into the stew.
Make-ahead note: Reheat on low heat with a splash of broth, stirring until hot.
Get the recipe: Hearty Instant Pot Beef Stew
- Classic Beef Chili
Chili is one of the easiest make-ahead dinners because it is rich and hearty. The beans keep it economical while still satisfying. Keep the simmer steady to reduce excess liquid.
Time: 60 to 90 minutes. Core ingredients: ground beef, beans, tomatoes, chili powder, cumin, onion.
Quick tip: Simmer uncovered for the last 15 to 20 minutes to thicken.
Freezer note: Freeze flat for easier storing and faster thawing.
- Baked Ziti With Sausage
This is a dish built for making ahead. It holds together well and reheats evenly when covered.
Time: 60 to 75 minutes. Core ingredients: Italian sausage, ziti, marinara, ricotta, mozzarella, parmesan.
Quick tip: Undercook pasta by 2 minutes so it doesn’t overcook while in the oven.
Make-ahead note: Assemble up to 24 hours ahead, then bake when needed. Or bake, and then refrigerate until ready to reheat and serve. You can also back it and store in individual portions in the refrigerator or freezer for later.
- Lasagna With Meat Sauce
Lasagna is one of those dishes that is good anytime. If you’ve even been tempted by the frozen version at your grocery store, skip it and go this route. Lasagna slices cleanly after it rests, which makes it a good make-ahead dinner. Keep the sauce thick so the layers stay firm.
Time: 90 minutes to 2 hours. Core ingredients: ground beef, lasagna noodles, ricotta (or cottage cheese), mozzarella, and marinara.
Quick tip: Rest 30 minutes before slicing.
Freezer note: Freeze baked lasagna in portions and reheat covered at 325°F.
- Stuffed Peppers
Stuffed peppers reheat well when the hollowed out pepper is parbaked ahead of time and the filling is fully cooked before filling the pepper. The peppers soften without turning watery when baked covered.
Time: 60 to 90 minutes. Core ingredients: bell peppers, ground beef, cooked rice, tomato sauce, onion, cheese.
Quick tip: Par-bake peppers 10 minutes for even doneness.
Make-ahead note: Stuff ahead and refrigerate, then bake until hot.
- Beef Stroganoff
This is all about beef chunks and sliced mushrooms in rich creamy gravy that is spooned over buttery wide egg noodles. It is the ultimate in classic comfort food.
Time: 45 to 75 minutes. Core ingredients: beef, mushrooms, onions, broth, egg noodles, butter.
Quick tip: Store the stroganoff and the noodles separately. If you are making a large batch of stroganoff, cook only the noodles you will need for that meal.
Reheat note: Warm on low heat, stirring, until hot. Add a small amount of broth if the sauce is too thick.
Get the recipes: Stovetop Easy Beef Stroganoff or this Instant Pot Beef Stroganoff recipe.
- Braised Beef Short Ribs
Short ribs are a strong make-ahead option because the beef and sauce build loads of flavor while chilling and reheating. The connective tissue melts down and tenderizes the beef.
Time: 3 to 4 hours. Core ingredients: beef short ribs, onion, carrots, broth, tomato paste, herbs.
Quick tip: Brown well before braising to build depth.
Make-ahead note: Chill overnight, skim congealed fat from the top, then reheat covered in the oven.
Get the recipe: Braised Beef Short Ribs
- Beef Brisket, Oven-Braised
Brisket is perfect for making ahead of time. Whether you are making the flat, point, or a whole brisket, there is plenty of meat to serve for a gathering or for making leftovers.
Time: 4 to 6 hours. Core ingredients: brisket, onions, broth, garlic, tomato paste or mustard, and a seasoning blend.
Quick tip: Slice against the grain for tenderness.
Make-ahead note: Reheat covered at 325°F in a shallow pan with enough braising liquid to keep them moist.
Get the recipe: Oven Braised Beef Brisket or Smoked Brisket Flat
- Chicken Pot Pie Filling
Make just the filling ahead of time. A thicker filling helps the crust bake crisp instead of turning soggy. Refrigerate the filling until you’re ready to make pot pies.
Time: 45 to 75 minutes. Core ingredients: leftover chicken, carrots, peas, onion, butter, flour, broth, and refrigerated pie dough.
Quick tip: Cook the filling until it coats a spoon.
Make-ahead note: Chill filling. When ready to make pot pies, let the pie crusts sit at room temperature for 15 minutes. Then, transfer to your pie plate, add the filling, and top with another crust.
- Chicken And Rice Casserole
Casseroles work as make-ahead meals because they reheat evenly when covered. Keep the rice slightly undercooked so it does not turn soft when baking.
Time: 60 to 90 minutes. Core ingredients: chicken, rice, broth, onion, garlic, seasoning blend.
Quick tip: Cover tightly to prevent drying.
Reheat note: Reheat covered at 325°F and add a splash of broth if needed.
- Italian Sausage And Peppers
This reheats well because the peppers hold moisture and the sausage keeps its texture. Cook until peppers are tender but not mushy.
Time: 40 to 60 minutes. Core ingredients: Italian sausage, bell peppers, onions, garlic, seasoning.
Quick tip: Brown sausage first, then finish in the pepper mixture.
Reheat note: Reheat in a covered skillet with a splash of broth.
Get the recipes: Sausage and Peppers or Sheetpan Sausage, Gnocchi and Broccoli or 30 Minute Kielbasa and Sauerkraut. Okay, so the last one isn’t Italian sausage, but it is one of my favorite sausages!
- White Chicken Chili
Chicken chili is a great way to use leftover chicken or shredded rotisserie chicken. It stays light but still reheats well because it has enough beans and cream. Use a steady simmer to concentrate flavor.
Time: 60 to 90 minutes. Core ingredients: leftover chicken, white northern beans, diced green peppers, onion, corn, and whole cream.
Quick tip: Season in layers and taste again after simmering.
Freezer note: Freeze flat, then thaw overnight in the refrigerator. Reheat gently.
- Ham And Bean Soup
Ham and bean soup is the perfect way to use leftover ham. If you have a ham bone, even better. The bone adds so much depth to the soup. Bean soup is also economical and filling.
Time: 2 to 3 hours. Core ingredients: ham, beans, onion, carrots, celery, broth.
Quick tip: Simmer low and slow so beans stay intact and flavors meld.
Make-ahead note: Soup thickens overnight. Add broth when reheating.
Cook’s Notes For Planning, Holding, And Reheating
- Cooling: Use shallow containers so heat leaves faster. Refrigerate within 2 hours.
- Reheating casseroles: Reheat covered at 325°F until hot throughout. Add a splash of broth or sauce if edges look dry.
- Reheating stews and shredded meats: Warm on low heat, stirring, with a splash of broth to loosen.
- Freezing: Freeze sauces and meats with some liquid. It protects texture during reheating.
- Texture planning: Save crisping steps for serving day. Use a sheet pan or broiler for quick browning.
