Mom’s Best Meatloaf Pressure Canning Recipe: Meals in a Jar

If you’re a fan of homemade comfort food, this recipe for Mom’s best meatloaf is sure to hit the spot! And here’s the best part: we’re pressure canning it so you can enjoy this delicious meatloaf anytime, straight from a jar. Canning meatloaf may sound a little unusual, but it’s a fantastic way to keep a quick, hearty meal on hand that doesn’t need any freezer or fridge space. Just open a jar, warm it up, and you’ve got a homemade meal ready in minutes!

Why Can Meatloaf?

Canning meatloaf may seem unconventional, but it’s actually an amazing solution for busy days. Here’s why:

• Convenience: It’s the ultimate grab-and-go meal in a jar, perfect for busy weeknights.
• Shelf-Stable: No freezer space required! Pressure-canned meatloaf can last up to a year on the shelf.
• Hearty Flavor: Canning locks in the savory flavors, making it taste just like Mom’s meatloaf fresh from the oven.

Essential Equipment for Canning Meatloaf

Before we dive into the recipe, here’s what you’ll need:

1. Pressure Canner: Meat and low-acid foods must be pressure canned to be safe for long-term storage.
2. Canning Jars: Pint jars work best for individual servings of meatloaf. Wide mouth jars work best.
3. Jar Lifter: Essential for lifting hot jars safely out of the canner.
4. Canning Funnel: Makes it easier to fill jars without making a mess.

Ingredients for Mom’s Best Meatloaf in a Jar

Here’s the classic, family-favorite recipe we’re using for canning:

• 2 lbs ground beef (preferably lean)
• 1 cup bread crumbs (helps bind the meatloaf)
• 1 small onion, finely chopped
• 1/2 cup milk
• 2 large eggs
• 1/4 cup ketchup (plus extra for topping, if desired)
• 1 tbsp Worcestershire sauce
• 1 tbsp garlic powder
• Salt and pepper to taste

Note: Feel free to add your favorite meatloaf seasonings—garlic powder, dried herbs, or a dash of hot sauce if you like a kick.

Step-by-Step Guide to Canning Meatloaf

Step 1: Prep the Meatloaf Mixture

In a large mixing bowl, combine all ingredients: ground beef, bread crumbs, chopped onion, milk, eggs, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix until everything is well-blended, but try not to overwork the meat to keep it tender.

Step 2: Fill the Jars

Pack the meatloaf mixture loosely in wide-mouth pint jars to within an inch of the top.

Leaving an inch of headspace in jars when pressure canning is key to ensuring your food is safely preserved. This little gap allows the food inside to expand as it heats up under pressure. Without enough headspace, the food could push up against the lid, preventing a proper seal—or worse, cause the jar to crack under pressure. Proper headspace also allows for a vacuum seal to form as the jar cools, locking out any air and bacteria. So, while it may seem like a small detail, that inch of space is essential for safe and successful canning!

Step 3: Seal and Prepare for Canning

Wipe the rims of each jar with a clean, damp cloth to ensure a proper seal. Place the clean lids and bands on the prepared jars, tightening just to fingertip tightness (don’t over-tighten, as jars need to release air during processing).

If you don’t clean and prep your jars properly before pressure canning, you risk compromising the safety and quality of your food. Any leftover residue, dirt, or oils can prevent jars from sealing correctly, allowing bacteria to sneak in and spoil your food. Unwashed jars can also lead to off flavors or cloudiness inside the jars. Taking a few extra minutes to wash and inspect your jars ensures they’re ready for the high heat of pressure canning, giving you fresh, safe food that will last on your shelf for months.

Step 4: Process in the Pressure Canner

• Place the jars in your pressure canner, following the manufacturer’s instructions for your specific model.
• Process pint jars at 10 pounds of pressure (adjusting for altitude if necessary) for 75 minutes.

Pressure canning meats at the correct pressure and cooking time is essential for food safety. Meat is a low-acid food, which means it can easily harbor harmful bacteria like Clostridium botulinum if not canned properly. This bacteria can cause botulism, a serious foodborne illness. Using the right pressure and time ensures the high temperatures needed to kill these bacteria are reached and maintained throughout the canning process. It may take a little extra time, but following these guidelines gives you safe, shelf-stable meat that you can enjoy with peace of mind! (source)

Step 6: Let Jars Cool

After processing, let the pressure in your canner return to zero before opening the lid. Carefully remove the jars with your jar lifter and place them on a towel to cool undisturbed for 12–24 hours. As they cool, you should hear the “ping” sound of the lids sealing.

Storing and Serving Your Canned Meatloaf

Once jars are completely cooled, check the seals by pressing down on the lids. If there’s no movement, your jars are sealed properly. Store the jars in a cool, dark place, like a pantry. Properly canned meatloaf can last up to a year, making it an ideal meal to have on hand for quick dinners or emergencies.

When you’re ready to serve, simply open a jar, heat the contents in a pan or microwave, and enjoy! You can serve it as a traditional meatloaf with mashed potatoes, slice it for sandwiches, or crumble it into pasta sauces or casseroles for an extra boost of flavor.

Tips for Success When Pressure Canning Meatloaf

• Use Lean Ground Beef: Leaner beef produces less fat, which helps with the canning process and keeps your jars cleaner.
• Avoid Over-Packing: Don’t overfill the jars, as meat needs space to expand during canning.
• Label and Date: Always label your jars with the date you canned them so you can keep track of freshness.

Final Thoughts

Canning meatloaf is a genius way to keep a delicious, comforting meal on standby. With this recipe, you’ll have Mom’s best meatloaf ready to go, anytime you need a hearty dinner without the hassle. Whether you’re new to canning or looking for a new pantry staple, this meatloaf recipe is sure to become a favorite. Happy canning!

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If you love food preservation and canning like I do, you’ll love these! CLICK HERE to see more posts like this one. 😊

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