I want to make a lentil loaf for dinner tomorrow. Can I make & refrigerate to bake tomorrow? Can I make & bake today & reheat tomorrow? Or just make it tomorrow?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Assistant Editor, Food52
It should hold together fine if you make it, saran wrap it so it holds and doesn't dry out, then bake it tomorrow so it's fresh!
hi! i think any of these options would work. this recipe actually says it gets better after a day in the fridge: https://food52.com/recipes...
if you decide to assemble tonight and bake tomorrow, i'd just leave off the ketchup and apply right before putting it into the oven. (and let it come to room temp. before you bake!)
Please enter a valid email address.
Well played. You deserve a cookie.
The Piglet Tournament of Cookbooks is Back!
$50 and Under Wonders
Freestyling Fondues Close Out the Food52 Winter Games
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.