Canning Homemade Meatloaf

 This method allows you to can shelf-stable plain ground meat or meatballs without fillers, following approved USDA guidelines. You can then use the canned meat to make a fresh meatloaf when you're ready to eat.

Ingredients

• 5 lbs ground beef (80/20 or leaner)

• 1 tbsp dried onion flakes

• 1 tsp salt per quart (optional)

• Water, broth, or tomato juice

Equipment

• Pressure canner

• 7 pint jars or 4 quart jars with lids and bands

• Jar lifter

Instructions

1. Prepare jars. Wash jars and keep them hot in simmering water. Prepare your pressure canner with 2–3 inches of hot water.

2. Prepare the meat. Season the ground meat with dried onion flakes (and any other dried herbs, like garlic powder or Italian seasoning), mixing gently until just combined. Avoid adding raw vegetables (like fresh onions) or moist fillers (like breadcrumbs and eggs), as these can affect density and safety.

3. Fill jars. Pack the meat loosely into the hot jars, leaving 1 inch of headspace. Do not press down. Use a non-metallic utensil to remove air bubbles.

4. Add liquid (optional). Pour boiling water, broth, or tomato juice over the meat, maintaining the 1-inch headspace.

5. Seal jars. Wipe rims clean, place lids on jars, and screw bands on until just fingertip-tight.

6. Process in pressure canner. Place jars in the canner, lock the lid, and leave the vent open. Turn heat to high and allow steam to vent continuously for 10 minutes. Close the vent to pressurize.

   • For altitudes below 1,000 ft, process at 11 PSI on a dial-gauge canner or 10 PSI on a weighted-gauge canner.

   • Processing times: 75 minutes for pint jars, 90 minutes for quart jars.

7. Cool and check seals. Turn off heat and allow canner to depressurize naturally. Remove jars and let them cool for 12–24 hours. Check seals, label, and store in a cool, dark place for up to one year.

Safe Alternative #2: Freezing

If you prefer to preserve the complete, ready-to-cook meatloaf, freezing is the safest and easiest option.

• Bake, then freeze: Cool the fully baked meatloaf completely, then wrap it tightly in a double layer of plastic wrap and heavy-duty foil before freezing.

• Slice, then freeze: Freeze individual slices on a baking sheet before transferring to a freezer bag.

• Freeze raw for later baking: Shape the raw mixture into a loaf, freeze on a tray until solid, then wrap it tightly.

🚫 Important: Why You Shouldn't Can Traditional Meatloaf

The density of a typical meatloaf (with its eggs, breadcrumbs, and sometimes tomato sauce) does not allow heat to penetrate to the center of the jar evenly, even with a pressure canner. This means harmful bacteria can survive, creating a serious risk of food poisoning.

❓ Frequently Asked Questions

Q: Can I add cheese to my canned meatloaf?
A: No. Adding cheese is not safe, as it increases density and can interfere with heat circulation.

Q: Can I can meatloaf with a tomato sauce topping?
A: It's safer not to. If you want a tomato flavor, can plain ground meat with tomato juice as the liquid and add fresh breadcrumbs and egg when you're ready to cook.

Q: What if I use a water bath canner?
A: A water bath canner is only for high-acid foods like fruits and pickles. It does not get hot enough to destroy botulism spores in low-acid foods