1. Prepare Your Jars
Wash jars, lids, and bands according to standard canning guidelines.
Keep lids warm in hot (not boiling) water to soften the sealing compound.
2. Mix the Meatloaf
In a large bowl, thoroughly combine all ingredients until evenly blended. Consistency matters for even cooking and sealing.
3. Pack the Jars
Firmly pack the raw meatloaf mixture into the jars, pressing gently to remove air pockets.
Leave 1¼ inches of headspace at the top.
4. Clean and Seal
Wipe jar rims clean to ensure a proper seal.
Place lids on jars and tighten bands finger-tight only.
5. Load the Pressure Canner
Set jars in the canner with cool water to prevent temperature shock.
Close the lid without the weight and vent steam for 10 minutes.
6. Build and Maintain Pressure
Add the weight and bring pressure to 10 PSI.
Once reached, adjust heat to maintain steady pressure for 90 minutes.
7. Cool Naturally
Turn off heat and allow the canner to cool completely on its own.
Do not remove the weight prematurely. Let jars rest for 24 hours.
8. Check the Seals
Remove bands and gently lift jars by the lids.
A sealed lid will remain secure and slightly concave.
9. Ready to Serve
When opening, the natural juices may be gelled—this is normal.
Warm the jar slightly in hot water or microwave to release the meatloaf easily.
10. Storage Guidelines
- Store sealed jars in a cool, dark, dry place
- Unsealed jars should be refrigerated and used within 2 weeks
- Once opened, refrigerate leftovers and consume within 2 weeks
Pressure-canned meatloaf is a practical way to turn a comfort-food favorite into a pantry staple—perfect for quick dinners, emergencies, or busy weeks.
Have you tried canning meals before, or is this your first time? Share your experience or questions in the comments—we’d love to hear from you!