Got it! Here’s a classic canned meatloaf recipe that’s convenient, flavorful, and perfect if you want to store it or make it ahead. This recipe uses a standard 1-pound meatloaf mixture and can be adapted for canning.
Ingredients (for 1 standard loaf, canning-sized)
- 1½ pounds ground beef (or mix beef/pork)
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/2 cup onion, finely chopped
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 cup ketchup (for topping)
- Optional: 1/4 cup finely chopped bell pepper or celery
Instructions
- Preheat oven (if baking first):
- Preheat to 350°F (175°C).
- Prepare meatloaf mixture:
- In a large bowl, combine ground meat, breadcrumbs, milk, onion, egg, seasonings, and Worcestershire sauce.
- Mix gently until just combined (don’t overmix or it will be dense).
- Form and fill:
- Shape into a loaf that will fit your canning jars or casserole pan.
- Spread ketchup over the top.
- Canning method:
Warning: Meat must be pressure canned, not water-bath canned, for safety.- Fill sterilized quart or pint canning jars with the meatloaf mixture, leaving 1-inch headspace.
- Wipe jar rims clean, apply lids, and pressure can at 10–11 PSI (depending on altitude):
- Pints: 75 minutes
- Quarts: 90 minutes
- Cooling and storing:
- Let jars cool undisturbed for 12–24 hours.
- Check seals, label, and store in a cool, dark place.
- Serving:
- To serve, reheat gently in the oven, microwave, or simmering water if still in jars.
✅ Tips:
- Never can meatloaf in a water bath—it can be unsafe. Always use a pressure canner.
- You can add herbs like thyme or parsley for extra flavor.
- For smaller servings, use pint jars.
If you want, I can also give a simpler “bake and refrigerate/freezer” meatloaf recipe that tastes just like canned meatloaf but doesn’t require a pressure canner. It’s safer and faster for home kitchens.
Do you want me to give that version too?
