This recipe combines classic meatloaf flavors with ingredients that hold up well to pressure canning. You’ll notice there are two popular variations: a larger, “classic” version and a smaller, oatmeal-based recipe. I’ve included both so you can choose what fits your pantry best.
Classic Saltine Meatloaf for Canning
This version yields a traditional, savory meatloaf.
Yields: ~7 quarts
Ingredients:
10 lbs ground beef (80/20 lean/fat ratio is recommended)
3 garlic cloves, 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
Hearty Oatmeal Meatloaf for Canning
This version uses oats and is a great alternative.
Yields: ~7 pints
Ingredients:
5 lbs ground beef (80/20 preferred)
1 cup milk
1 ½ cups rolled oats
2 large eggs
1 small onion, finely chopped
2 tsp salt
½ tsp black pepper
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp dry mustard [optional]
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🔪 Step-by-Step Canning Instructions
Follow these steps carefully for a safe and delicious result.
Step 1: Preparation is Key
Before you begin, ensure you have a pressure canner—this is mandatory, as a water bath canner will not reach a safe temperature for meat . Gather your jars (pint or quart), new lids, rings, a jar lifter, and a large mixing bowl. Wash your jars and keep them warm. Place the lids in hot water to soften the sealing compound .
Step 2: Mix and Pack the Jars
In your large bowl, combine all ingredients for your chosen recipe. Mix thoroughly until everything is well incorporated .
Pack the meat mixture tightly into the jars, pressing gently to remove any air pockets . A useful tip is to use a non-metallic tool, like a chopstick, to help release trapped air bubbles .
It’s crucial to leave the correct headspace: 1 inch for pints and 1¼ inches for quarts . This space allows for food expansion during processing.
Wipe the jar rims with a clean, damp cloth (vinegar helps cut through fat) to ensure a perfect seal . Place the lids on and screw the bands on just until finger-tight—don’t overtighten .
Step 3: The Pressure Canning Process
Place the filled jars into the pressure canner using your jar lifter. Follow your canner’s manual for the correct amount of water .
Close and lock the canner lid. Turn the heat to high. Leave the vent (or weight) open so steam can escape. Let it vent for a full 10 minutes to remove air from the canner .
Place the pressure weight on the vent. Allow the pressure to build until it reaches the correct setting for your canner type and altitude:
10 PSI for a weighted-gauge canner
11 PSI for a dial-gauge canner
Once the correct pressure is reached, start your timer. Maintain a steady pressure for the entire processing time:
Pints: 75 minutes
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