Pressure-Canned Meatloaf 

by

Pressure-Canned Meatloaf

A complete meal in a jar! This shelf-stable meatloaf recipe is perfect for emergency prep, camping, or quick weeknight dinners. When pressure-canned properly, it’s safe, flavorful, and ready to heat-and-eat anytime.

Why Can Meatloaf?

✅ Long-term storage – Lasts 1-2 years properly canned
✅ Quick meals – Just open and reheat
✅ No freezer space needed
✅ Great for gifts – Homemade survival food

Ingredients (Makes ~7 quarts)

  • 10 lbs (4.5 kg) ground beef (80/20 lean/fat ratio)

  • 3 cloves garlic, minced

  • ½ onion, finely diced

  • 2-3 tbsp light brown sugar

  • 1¼ cups ketchup

  • 1 sleeve saltine crackers (about 40 crackers), crushed

  • 1 tbsp dried parsley

  • 1 tsp yellow mustard powder

  • 1 tsp black pepper

  • 2 tsp salt

  • 8 large eggs

Equipment Needed

  • Pressure canner (not a water bath canner!)

  • Quart-sized canning jars with lids/rings

  • Jar lifter

  • Bubble remover

  • Large mixing bowl

Step-by-Step Instructions

1. Prepare the Meatloaf Mixture

  1. In extra-large bowl, combine ground beef, garlic, onion, brown sugar, ketchup, crushed saltines, parsley, mustard powder, pepper, and salt.

  2. Mix thoroughly with hands (wear gloves if preferred).

  3. Beat eggs and incorporate into mixture until fully combined.

2. Pack into Jars

  1. Fill sterilized quart jars with meatloaf mixture, leaving 1-inch headspace.

  2. Remove air bubbles with tool or chopstick.

  3. Wipe rims clean with vinegar-dampened cloth.

  4. Apply lids and rings (finger-tight only).

3. Pressure Can

  1. Process in pressure canner at:

    • 10 lbs pressure (for weighted gauge)

    • 11 lbs pressure (for dial gauge)

  2. Process time: 90 minutes for quarts

  3. Allow canner to depressurize naturally

4. Storage & Use

  • Let cool 24 hours before checking seals

  • Store in cool, dark place for 1-2 years

  • To serve: Open jar, remove contents, and reheat in oven or skillet

Safety Notes

⚠️ Must use pressure canner – meat cannot be safely water-bath canned
⚠️ No substitutions on acid ingredients (ketchup helps with preservation)
⚠️ Do not alter garlic/onion amounts (botulism risk)
⚠️ Discard any jars that don’t seal properly

Serving Suggestions

  • Serve with mashed potatoes and canned green beans

  • Crumble into spaghetti sauce

  • Make quick meatloaf sandwiches

  • Add to soups for extra protein

Leave a Comment