1. Prepare Jars and Lids
Clean jars, lids, and bands according to standard canning procedures. Keep lids in hot water to soften the rubber seal for a secure closure.
2. Mix Ingredients
In a large bowl, combine all ingredients thoroughly. Make sure your meatloaf mixture is uniform for consistent flavor.
3. Pack Jars
Spoon the mixture into jars, pressing down gently to eliminate air pockets. Leave about 1¼ inches of headspace at the top for safe pressure canning.
4. Wipe Rims and Seal
Clean jar rims to prevent leaks. Place lids and screw on bands finger-tight—tight enough to secure, loose enough to allow air to escape.
5. Start Canning
Place jars in the pressure canner with cold water to avoid cracking. Close the canner, vent steam for 10 minutes, then add the weight to build pressure.
6. Maintain Pressure
Bring the canner to 10 psi and maintain for at least 90 minutes. Keep pressure steady for safe preservation.
7. Cool Naturally
Turn off heat and let the canner cool completely. Don’t remove the weight immediately—let jars sit undisturbed for at least 24 hours.
8. Check Seals
Remove bands and lift jars by the lids. Properly sealed lids should remain in place and appear slightly concave.
9. Enjoy Anytime
Reheat gently in the microwave or a hot water bath to slide the meatloaf out easily. The juices may solidify, but they’ll melt quickly with warmth.
10. Storage Tips
- Store sealed jars in a cool, dark, dry place.
- If a jar doesn’t seal, refrigerate and consume within 2 weeks.
- Once opened, cover leftovers and eat within 2 weeks.
Canning meatloaf turns a comfort classic into a ready-to-go, shelf-stable meal. With this method, you can enjoy its savory goodness anytime, while saving time and reducing food waste.
Have you tried canning meatloaf before? Share your tips or favorite flavor twists below and join the conversation!