Description

This Canning Meatloaf Recipe is a hearty, make-ahead comfort food that’s perfect for long-term storage and busy weeknight meals. Made with ground beef, oats, eggs, and classic seasonings, this meatloaf in a jar delivers homemade flavor anytime you need it. Pressure canning ensures safety and shelf stability, making it an ideal recipe for preppers, meal planners, and families alike.

Ingredients

Scale

5 lbs ground beef (80/20 preferred)
1 cup milk
1 1/2 cups rolled oats
2 large eggs
1 small onion, finely chopped
2 tsp salt
1/2 tsp black pepper
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp dry mustard
1 tbsp Italian seasoning (optional)

Equipment: Pressure canner, 7 pint jars, lids, canning funnel, jar lifter, spatula

Instructions

Prep jars: Wash and sanitize jars, lids, and bands. Keep warm until ready to use.
Mix meatloaf: In a large bowl, gently combine ground beef, oats, milk, eggs, onion, and seasonings.
Pack jars: Fill pint jars with meat mixture, leaving 1 1/4 inch headspace. Remove air bubbles and wipe rims clean.
Seal: Place lids and screw bands fingertip-tight.
Pressure can: Add jars to canner with 2–3 inches of water. Vent steam 10 minutes, then process at 10 lbs pressure (adjust for altitude) for 75 minutes.
Cool & store: Let pressure return to zero, remove jars, cool 12–24 hours. Check seals before storing.

Notes

Always pressure can meat — never water bath.
Do not add extra liquid; meat releases juices as it cooks.
Stick to pint jars — quart jars may not heat evenly.
Label jars with the date; use within 12–18 months.
If a jar doesn’t seal, refrigerate and eat within 3–4 days.

Prep Time: 30 minutes
Cook Time: 75 minutes
Category: Dinner, Canning
Method: Pressure Canned
Cuisine: American

Nutrition

Serving Size: 1 cup (from jar)

Keywords: Canning Meatloaf, Pressure Canning Recipes, Meatloaf in a Jar, Shelf Stable Meals, Make Ahead Comfort Food