ow to Make and Can Homemade Meatloaf
Step 1: Prepare the Meatloaf Mixture
In a large bowl, combine ground meat, onions, breadcrumbs, eggs, milk, and seasonings. Mix gently—overmixing can make the meatloaf dense.
Step 2: Shape for Jars
Instead of baking a traditional loaf, shape the mixture into jar-sized portions or lightly pack it into wide-mouth canning jars. Leave about 1 inch of headspace.
Do not add thick sauces inside the jar, as they can interfere with proper heat penetration.
Step 3: Clean Jar Rims and Seal
Wipe the jar rims clean, apply lids and rings, and tighten to fingertip-tight.
Step 4: Pressure Can
Place jars in a pressure canner with the recommended amount of water. Process according to current safety guidelines:
Pints: 75 minutes
Quarts: 90 minutes
(Adjust pressure for altitude as required.)
Step 5: Cool and Store
Allow the canner to cool naturally. Remove jars and let them rest undisturbed for 12–24 hours. Check seals before storing in a cool, dark place.
How to Serve Canned Meatloaf
Slice and heat with mashed potatoes
Crumble into pasta sauce or casseroles
Pan-sear slices for a crispy edge
Add gravy or tomato glaze after reheating
The flavor often deepens during storage, making it even better over time.
Tips for Best Results
Use wide-mouth jars for easy removal
Keep ingredients evenly mixed for consistent texture
Avoid adding cheese or thick fillers before canning
Label jars clearly with date and contents
A Tradition That Still Makes Sense
Canning homemade meatloaf blends old-fashioned wisdom with modern convenience. It preserves a beloved meal in a way that’s practical, satisfying, and deeply comforting. When you open a jar months later and enjoy a hearty slice of home-cooked meatloaf, you’ll understand why this method has stood the test of time.
