Canning Meatloaf

Growing up, I always enjoyed Momma’s meatloaf. Since then I have been hooked on it just like her traditional blueberry jam recipe, which I shamelessly stole. Don’t judge me, it is that good. Anyhoot, nowadays in order to save some time in the kitchen I have resorted to canning meatloaf for meals in a jar.

Unlike most meatloaf recipes, that end up with a whole lot of fat, this one has very little. This helps when it comes to being able to preserve the meatloaf longer in the jars. Also the ground beef is cooked before the canning process. I also make my own tomato juice, otherwise you can just purchase cans from your grocery store. Just make sure it is 100% tomato juice.

Canning Meatloaf
Photo credit: challengedsurvival.blogspot.com
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Here’s What You’ll Need:

In your mixing bowl whisk the egg, garlic powder, black pepper and salt. Next add the oatmeal, onions and the bell peppers. Then it is time to get dirty and hands on as you work the meat into the mixture. When all the ingredients are mixed well, you can then make small patties with the mixture.

Bake them for about half an hour at 375 degrees F. Meanwhile wash and sterilize your canning jars and lids. In a saucepan, heat your tomato juice and leave it to simmer.If your patties have cooled down, heat them up before packing them into the jars. Five patties should fit in each jar, cover with tomato juice allowing at least an inch of head space.

Release any air bubbles with a wooden skewer. Wipe the rim with paper towel soaked in white vinegar to remove any fat or oil. Process in your pressure canner at 11 pounds for 90 minutes with quart jars. Carefully lift the jars and let them sit on your kitchen counter to seal. Store in a cool dry place.

You can follow step by step instructions on the Challenged Survival blog, here…

Canning Meatloaf For Meals In Jars

You can watch the video below on pressure canning meatloaf…

You can watch the video below on how to make and can meatloaf…

You can watch the video below on canning: meatloaf…

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