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.
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
Equipment
Pressure canner
7 pint jars or 4 quart jars with lids and bands
Jar lifter
Instructions
Prepare jars. Wash jars and keep them hot in simmering water. Prepare your pressure canner with 2–3 inches of hot water.
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.
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.
