Canning Homemade Meatloaf
Introduction
Canning Homemade Meatloaf is a practical way to preserve cooked ground meat for quick,
hearty meals later on. When done correctly using a pressure canner,
home-canned meat can be shelf-stable, flavorful, and convenient for busy days.
Because meatloaf is a dense food, it is essential to follow strict canning safety
guidelines to prevent foodborne illness.
Ingredients
(For pressure-canned plain meat portions — not traditional loaf-style meatloaf)
- 5 lbs ground beef (or beef/pork mix, 80–85% lean)
- 2 teaspoons salt (optional)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- Boiling water or broth (for jars)
Important: Breadcrumbs, eggs, milk, ketchup, cheese, or vegetables
must NOT be added when canning meat.
Instructions
Step 1: Prepare the Meat
- Brown the ground meat in a skillet until fully cooked.
- Drain excess fat thoroughly.
- Lightly season the meat if desired.
Step 2: Prepare the Jars
- Wash jars, lids, and bands in hot soapy water.
- Keep jars hot until ready to fill.
Step 3: Fill the Jars
- Loosely pack hot meat into jars (do not press down).
- Leave 1 inch of headspace.
- Add boiling water or broth to cover the meat.
- Remove air bubbles and adjust headspace if needed.
- Wipe rims clean, apply lids, and tighten bands fingertip-tight.
Step 4: Pressure Canning
- Dial-Gauge Canner: 11 lbs pressure (adjust for altitude)
- Weighted-Gauge Canner: 10 lbs pressure (adjust for altitude)
Processing Time:
- Pints: 75 minutes
- Quarts: 90 minutes
Step 5: Cooling & Storage
- Allow the canner to cool naturally.
- Remove jars and let cool for 12–24 hours.
- Check seals, label jars, and store in a cool, dark place.
Description
Pressure-canned meat portions provide a tender, ready-to-use protein that can later
be turned into meatloaf, spaghetti sauce, tacos, casseroles, or sandwiches.
While it will not resemble a traditional baked loaf after canning, the flavor
remains rich and versatile.
Tips
- Always use a pressure canner—never a water bath.
- Keep meat loosely packed to allow proper heat penetration.
- Drain grease thoroughly to prevent seal failure.
- Add breadcrumbs, eggs, and sauces only after opening the jar.
- For best quality, use within 12 months.
Correction (Important Safety Notice)
True homemade meatloaf cannot be safely canned. Meatloaf mixtures are too
dense and often contain eggs, breadcrumbs, and dairy, which prevent proper heat
penetration during canning.
Safe Alternative: Pressure-can plain cooked ground meat only. After opening
the jar, you can then add eggs, breadcrumbs, milk, and seasonings to prepare a fresh
meatloaf.
Never:
- Water-bath can meat
- Can raw meatloaf mixtures
- Add flour, rice, breadcrumbs, or eggs to jars
Enjoy
Enjoy the convenience of having home-canned meat ready for quick meals while keeping
food safety a top priority. With proper techniques, you can save time, reduce waste,
and enjoy hearty homemade dishes whenever you need them.
