Here’s a simple way to make a Canned Meatloaf—perfect if you want longer storage, easy prep, and classic comfort flavor. This method is similar to how commercial canned meatloaf is made, but you can do it at home safely.
🥫 Homemade Canned Meatloaf
⏱ Time
- Prep: 15–20 minutes
- Cook: 1 hour
- Shelf life (home-canned): 1 year if processed properly
Ingredients (for 1 quart jar)
- 2 lbs ground beef (or a mix of beef & pork)
- 1 cup breadcrumbs or cracker crumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- ½ cup milk or broth
- ½ cup ketchup (or tomato paste)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or parsley (optional)
- 1–2 tbsp Worcestershire sauce (optional)
Instructions
1️⃣ Prepare Meatloaf Mix
- In a large bowl, mix all ingredients until combined.
- Avoid overmixing; this keeps the meatloaf tender.
2️⃣ Pack into Canning Jars
- Use clean, sterilized pint or quart jars.
- Pack meat mixture loosely, leaving 1-inch headspace at top.
- Press lightly, but do not compress too much.
3️⃣ Prepare for Canning
- Cover jar tops with lids and rings (finger-tight).
- Place jars in a pressure canner (required for meat to be safe).
- Add water as instructed by your canner manual.
4️⃣ Process in Pressure Canner
- Process 90 minutes for pints / 100 minutes for quarts at 10–15 psi (depending on your altitude).
- Meat must reach safe temperature to destroy bacteria (including botulism spores).
5️⃣ Cool & Store
- Let jars cool 12–24 hours.
- Check seals—lids should not flex up and down.
- Label and store in a cool, dark place.
6️⃣ Serving
- Open a jar, slice, and reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave until hot.
- Top with ketchup or gravy if desired.
- Serve with mashed potatoes, vegetables, or in sandwiches.
⚠️ Safety Notes
- Do not attempt home water-bath canning for meat—only pressure canning kills bacteria.
- Always follow the USDA or National Center for Home Food Preservation guidelines for meat canning.
- Use fresh, high-quality meat.
- Check jars before eating—discard any with bulging lids or bad odor.
If you want, I can also give a shortcut “canned meatloaf in a regular oven” version that’s soft, sliceable, and lasts a week in the fridge—no pressure canner required.
Do you want me to do that?
