Irresistibly Easy Canning Meatloaf Recipe : Perfect for Long-Term Meals!

If you’re looking for a convenient and flavorful way to preserve one of the most comforting meals ever created, canning meatloaf is your answer. Whether you’re a homesteader preparing for winter or a busy parent wanting quick, ready-to-serve meals, this method is a game-changer. With just a few simple ingredients and a pressure canner, you can have hearty meatloaf ready to enjoy straight from your pantry.

This guide walks you through everything from safety tips to variations, and even offers ideas on what to serve with canned meatloaf. Plus, we’ve included some deliciously related recipes you’ll want to try next, like garlic butter corn with melty cheese or cheesy mashed potato puffs as perfect sides.

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What is Canning Meatloaf?

Canning meatloaf involves placing a seasoned ground meat mixture into sterilized jars and processing them in a pressure canner. This technique makes the jars shelf-stable, meaning you can store them for up to a year or more without refrigeration. It’s not just convenient — it’s a way to ensure your family always has a hearty meal on hand, no matter the season.

Instead of baking meatloaf in the oven, this version is “cooked” under pressure, resulting in a tender, flavorful loaf that’s ready when you are.

Benefits of Canning Meatloaf In A Jar

Canning meatloaf isn’t just about preservation — it’s about practicality. Here’s why:

Long Shelf Life: Pressure canned meat stays safe and fresh for up to 12 months or longer.

Quick Meals: No prep required after canning — just open, heat, and serve.

Perfect for Emergencies: Canned meals are an essential part of any emergency food supply.

Budget Friendly: Buy meat in bulk when it’s on sale and preserve it for future meals.

Portion Control: Pint jars provide individual or couple-sized servings — no waste.

If you enjoy breakfast meal prep too, you might also like make-ahead breakfast bowls that offer the same level of convenience.

Is It Safe to Pressure Can Meatloaf?

Yes — as long as you follow tested guidelines. Meat is a low-acid food, which means it must be processed in a pressure canner to eliminate the risk of botulism. Never attempt to water bath can meatloaf.

Key safety tips:

• Use clean, sterilized jars and new lids
• Follow precise headspace and PSI guidelines
• Avoid ingredients like eggs, milk, or breadcrumbs
• Check that jars are sealed before storing

Just like with slow cooker meals or soups, safety starts with preparation.

Ingredients for Canning Meatloaf

This batch makes approximately 8 pint-sized jars:

• 6 lbs (2.7 kg) ground beef (80/20)
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1/2 cup ketchup (optional)
• 8 wide-mouth pint canning jars with new lids and rings

This meatloaf in a jar recipe avoids breadcrumbs, milk, and eggs for safety reasons, ensuring the meat mixture remains evenly heated and preserved.

Essential Kitchen Equipment for Pressure Canning

Before you begin, gather these tools:

• Pressure canner (not a water bath canner)
• 8 wide-mouth pint jars
• New canning lids and rings
• Canning funnel
• Jar lifter
• Large bowl
• Clean towels
• Permanent marker for labeling

You can also prep a side like honey glazed carrots and green beans while your jars are cooling for a full meal.

Step-by-Step Preparation: How to Make Canning Meatloaf

Step 1: Mix the Meat
In a large bowl, combine ground beef, onions, green peppers, and seasonings. Mix just enough to combine. Overmixing can make the texture tough.

Step 2: Fill the Jars
Spoon the meat mixture into jars using a funnel. Leave a 1-inch headspace. Do not pack the meat tightly — allow room for expansion during processing.

Step 3: Clean & Seal
Wipe the rims clean, place lids on, and screw bands on fingertip-tight.

Step 4: Load the Canner
Add jars to your pressure canner, following your manufacturer’s instructions. Vent steam for 10 minutes, then bring to 10 PSI (adjust for altitude). Process for 75 minutes for pints or 90 minutes for quarts.

Step 5: Cool & Store
Turn off heat and allow pressure to release naturally. Remove jars and let them cool undisturbed for 12–24 hours. Check seals, label with the date, and store in a cool, dark place.

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Common Mistakes to Avoid

• Using fillers like eggs or breadcrumbs: These change the density and can lead to unsafe canning results.
• Skipping the venting step: This can cause underprocessing.
• Improper headspace: Always leave 1 inch for safe sealing.
• Old lids: Reused lids may fail to seal.

If you enjoy troubleshooting recipes, check out high-protein banana bread for another simple, no-fail staple.

Serving & Presentation Tips

Open your jar and slide the meatloaf out. Slice it like a traditional loaf, or break it up into crumbles for tacos, pastas, or wraps.

Serve with mashed potatoes or something creative like cheesy root vegetable gratin. For a fun twist, use meatloaf slices in cottage cheese flatbread wraps.

How to Store and Reheat Your Canned Meatloaf

Storage:
Store sealed jars in a dark, cool pantry. Properly processed jars are good for 12–18 months. Check monthly for broken seals or discoloration.

Reheating:
Remove from jar, slice or crumble, and heat in a skillet or microwave. If needed, add a splash of broth or tomato sauce for moisture.

Once opened, refrigerate leftovers and use within 3 days.

Canning Variations: Sausage, Bacon & More

Once you master the basic method, explore other meats:

• Canning Sausage Gravy: Try it over cinnamon roll breakfast bake for an unforgettable brunch.
• Canning Bacon: Partially cook and layer with parchment before pressure canning.
• Canning Pork: Great for creamy mushroom pasta or pulled pork sandwiches.

Be sure to follow only USDA-tested variations and never add dairy, thickeners, or flour.

Perfect Pairings for Canned Meatloaf

Pair your canned meatloaf with one of these favorites:

• Scalloped potatoes
• Garlicky kale with white beans
• Pumpkin twists for a sweet-and-savory combo
• Mini pancake cereal for a quirky breakfast-for-dinner option

Looking for something creamy on the side? A spoonful of pumpkin cottage cheese pancakes could balance the meal beautifully.

Canning Meatloaf Tips for Long-Term Storage

• Choose leaner cuts of meat to minimize grease in the jars.
• Don’t overmix the meat mixture.
• Always wipe jar rims clean before placing lids.
• Use high-quality spices to preserve flavor over time.

When rotating stock, always use the oldest jar first.

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Frequently Asked Questions

Can I use eggs or milk in the mix?
No. These ingredients affect the density and could result in unsafe canning conditions.

What if a jar didn’t seal?
Refrigerate it immediately and consume within 3 days. Do not attempt to reprocess it.

Can I can in quart jars?
Yes, but increase processing time to 90 minutes.

Is it safe to freeze instead?
Yes, but canning is more shelf-stable and space-efficient.

Can I add BBQ sauce to the mix?
You can add a small amount (like ketchup), but avoid thick glazes or chunky sauces.

Conclusion: Try Canning Meatloaf Today!

There’s a reason this canning meatloaf recipe is beloved by so many — it’s easy, reliable, and delicious. Whether you serve it with classic sides or pair it with vegetable casseroles or even apple crisp with oatmeal for dessert, you’ll always have a wholesome meal on hand.

Ready to take your pantry game to the next level? Start canning meatloaf today, share your experience with others, and don’t forget to explore more recipes on the blog like baked chicken legs or chili cheese dog casserole.

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