If you’ve ever wanted a smart way to preserve meatloaf so it’s ready whenever you crave something hearty and savory, canning is a practical solution. Pressure-canned meatloaf keeps its flavor, texture, and convenience, making it easy to enjoy a homemade meal straight from the jar. This guide walks you through the process step by step so your canned meatloaf is both safe and delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef (hamburg) | 10 lbs |
| Garlic cloves | 3 |
| Onion | ½ |
| Light brown sugar | 2–3 tbsp |
| Tomato ketchup | 1¼ cups |
| Saltine crackers | 1 plastic package |
| Parsley | 1 tbsp |
| Yellow mustard (powder) | 1 tsp |
| Black pepper | 1 tsp |
| Salt | 2 tsp |
| Eggs | 8 |
Instructions
Step 1: Prepare Jars and Lids
Follow standard pressure-canning guidelines to prepare your jars, lids, and bands. Keep the lids in hot water to soften the sealing compound.
Step 2: Mix the Ingredients
In a very large bowl, combine all ingredients thoroughly until the mixture is evenly blended. Be sure everything is well incorporated for consistent flavor.
Step 3: Pack the Jars
Fill each jar tightly with the meatloaf mixture, pressing gently to remove air pockets. Leave about 1¼ inches of headspace at the top of each jar.
Step 4: Wipe the Rims
Clean the rims of the jars to ensure a proper seal. Place the lids on and screw the bands on finger-tight so air can still escape.
Step 5: Start the Canning Process
Place the filled jars into the pressure canner with cold water to prevent thermal shock. Close the canner without the weight and allow steam to vent for 10 minutes to remove trapped air. Then add the weight to begin building pressure.
Step 6: Maintain Proper Pressure
Bring the pressure up to 10 psi. Once reached, lower the heat slightly and maintain that pressure for at least 90 minutes. Keep the pressure steady the entire time.
Step 7: Cool Naturally
Turn off the heat and allow the canner to cool on its own. Do not remove the weight right away. Let the jars remain undisturbed for at least 24 hours before checking seals.
Step 8: Check the Seals
Remove the bands and gently lift each jar by the lid. A properly sealed lid will stay in place and appear slightly concave.
Step 9: Use Your Canned Meatloaf
The juices may firm up as the jars cool. To remove the meatloaf easily, gently reheat the jar in the microwave or place it in hot water until the contents loosen.
Step 10: Storage Tips
Store sealed jars in a cool, dark, and dry place. If a jar fails to seal, refrigerate it and use within two weeks. Once a sealed jar is opened, cover leftovers and consume within two weeks.
