Want to enjoy your favorite savory meatloaf anytime, without the hassle of daily cooking? Canning meatloaf is a game-changer. With the right technique, you can preserve its rich flavor and have ready-to-eat portions whenever you crave comfort food. Here’s a step-by-step guide to safely canning meatloaf while keeping it delicious.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef (hamburg) | 10 lbs | Choose fresh, high-quality beef |
| Garlic cloves | 3 | Too much can overpower flavor when pressure-canned |
| Onion | ½ | Finely chopped |
| Light brown sugar | 2–3 tbsp | Adds subtle sweetness |
| Tomato ketchup | 1¼ cups | For tangy moisture |
| Saltine crackers | 1 package | Crushed, helps bind |
| Parsley | 1 tbsp | Fresh or dried |
| Yellow mustard (powder) | 1 tsp | Adds mild zing |
| Pepper | 1 tsp | Ground |
| Salt | 2 tsp | Adjust to taste |
| Eggs | 8 | Binds the mixture |
Step-by-Step Instructions
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