If you’re looking for a practical way to preserve homemade meals, canning meatloaf is a convenient option. Properly pressure-canned meatloaf allows you to enjoy a ready-to-eat, savory dish long after cooking day. This guide outlines a safe, organized approach to canning meatloaf while maintaining flavor and texture. Before you begin, gather all ingredients and supplies, including clean canning jars, lids, bands, and a pressure canner.
A well-seasoned meatloaf mixture helps ensure satisfying results after storage. Combine ground beef with garlic, onion, brown sugar, ketchup, crushed saltine crackers, parsley, mustard powder, pepper, salt, and eggs. Mix thoroughly so ingredients are evenly distributed. Prepare jars and lids according to standard canning guidelines, keeping lids warm until ready to use.
Pack the meatloaf mixture firmly into the jars, pressing gently to remove air pockets. Leave about 1¼ inches of headspace to allow for expansion during processing. Wipe jar rims clean, place lids on top, and secure bands finger-tight. Place jars in the pressure canner with cold water. Vent steam for 10 minutes, then apply the weight and bring pressure to 10 psi. Maintain steady pressure for 90 minutes, adjusting heat as needed.
Once finished, turn off the heat and allow the canner to cool naturally. After 24 hours, check seals. Properly sealed lids should be firm and slightly concave. Store sealed jars in a cool, dark location. If a jar fails to seal, refrigerate and use within two weeks. Once opened, leftovers should also be refrigerated and consumed promptly. Canned meatloaf is easy to reheat and makes mealtime both simple and satisfying.