Want a smart way to preserve homemade meatloaf so it’s ready whenever you need a hearty meal? Pressure-canning meatloaf lets you lock in flavor, save freezer space, and enjoy a comforting classic straight from the pantry. When done correctly, it’s convenient, safe, and surprisingly simple.
Below is a step-by-step guide to canning meatloaf so it stays savory, tender, and shelf-stable.
Ingredients You’ll Need
This recipe is designed for flavor balance and safe pressure canning:
- Ground beef (hamburg): 10 lbs
- Garlic cloves: 3 (keep it light—strong flavors intensify when canned)
- Onion: ½, finely chopped
- Light brown sugar: 2–3 tbsp
- Tomato ketchup: 1¼ cups
- Saltine crackers: 1 full sleeve (from a box)
- Parsley: 1 tbsp
- Yellow mustard powder: 1 tsp
- Black pepper: 1 tsp
- Salt: 2 tsp
- Eggs: 8
Step-by-Step Canning Instructions
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