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.

Equipment

• Pressure canner
• 7 pint jars or 4 quart jars with lids and bands
• Jar lifter

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

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.

Notes

Do not can traditional meatloaf with eggs, breadcrumbs, or tomato sauce as the density prevents heat from penetrating evenly, creating a risk of food poisoning. A water bath canner is not suitable for low-acid foods like meat. Freezing is a safe alternative for complete meatloaf.