Looking for a creative way to preserve meatloaf so you can enjoy its savory flavor anytime? Canning meatloaf is a great solution. In this guide, we’ll walk you through the steps to safely can meatloaf while keeping it delicious and ready to enjoy whenever you like.
Ingredients
Before we start, gather everything you’ll need for canning your meatloaf. These ingredients ensure flavor and safety:
Ingredient Quantity Notes
Ground beef (hamburg) 10 lbs
Garlic cloves 3 No more—too much can overpower flavor when pressure-canned
Onion ½
Light brown sugar 2–3 tbsp
Tomato ketchup 1¼ cups
Saltine crackers 1 plastic package From a box of saltines
Parsley 1 tbsp
Yellow mustard (powder) 1 tsp
Pepper 1 tsp
Salt 2 tsp
Eggs 8
Instructions
Follow these steps carefully to ensure your canned meatloaf is both safe and flavorful:
1. Prepare Jars and Lids
Follow standard canning instructions to prepare jars, lids, and bands.
Keep lids in hot water to soften the rubber seal.
2. Mix Ingredients
In a large bowl, combine all ingredients thoroughly for a uniform meatloaf mixture.
3. Pack Jars
Fill the jars tightly with the meatloaf mixture, pressing down gently to remove air pockets.
Leave about 1¼ inches of headspace at the top of each jar.
4. Wipe Rims
Clean the rims of each jar to ensure a proper seal.
Apply the bands finger-tight, allowing air to escape but preventing leaks.
5. Start Canning
Place jars in the pressure canner with cold water to avoid thermal shock.
Close the canner without the weight, and let steam escape for 10 minutes to create a vacuum.
Add the weight on the “nipple” to build pressure.
6. Maintain Pressure
Allow the pressure to reach 10 psi, then reduce heat and maintain for at least 90 minutes.
Keep pressure steady throughout the canning process.
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