Meatloaf – Yes, Meatloaf – when pressure canned it can be a huge time saver during the week. On average you get 1 quart of meatloaf per 1 pound of meat. Do you have a favorite meatloaf recipe? Great! That’s a start! This is canned using the cold canning process, meaning you start with cold sterile jars. We make our favorite meatloaf recipe as if we were going to cook it, only in a bulk quantity – 20 lbs of ground meat at a time. *80/20 blend works best, the leaner the meat, the harder it is to get out of a jar. It’s hard to mix 20 lbs of meat at once, so we break it down to smaller batches and mix 3-4 lbs at a time, pack into the jars and repeat. This is one time where using wide mouth jars is important! Once all of the jars are packed, we boil the lids, wipe down the jar rims, place the hot lids on top and tighten down with the rings. Place the jars in a pressure canner with cold water two-thirds of the way up on the jars. Seal the pressure canner and turn it on high. When the pressure builds in the canner, steam will begin to come out of the top. Let it blow steam for 10 mins before you place the 10 lb weight on top. *The lb of the weight varies depending on altitude. When the weight begins to jiggle, set the timer for 90 minutes. After 90 minutes turn the heat off, allow to cool and release all the pressure before opening. I usually let mine sit over night. Jars will be greasy, the meat has cooked and grease bubbled out of the jars before they sealed. I wash my jars as I take them out of the canner.
Our recipe seems to change every year. This year’s recipe has been a hit with our boys as they keep asking for more! Our recipe makes 20 quarts so I have adjusted it to make only 7 quarts, since that’s what will fit in one canner at a time.
- 7 lbs of 80/20 ground beef
- 1 large onion – diced and sauteed
- 1 green pepper – diced and sauteed
- 1 – 14 oz bags of stuffing mix
- 1 cup of milk
- 8 eggs
- 2 cups of ketchup
- Worcestershire sauce
- Black pepper
- Garlic salt
- Ground mustard
- Cajun seasoning
We divide our meat, onions and pepper into 2 batches. One batch at a time, I mix the meat, peppers and onions together. Then I add 1 cup of ketchup and 2 Tablespoons of Worcestershire sauce to the meat and mix well. In a different bowl I mix: 1/2 bag of stuffing mix, 1/2 cup of milk, 4 eggs, 1 Tablespoon of each spice. We have found mixing the dry spices in the dry stuffing mix works better. Once you have everything mixed together add the stuffing mixture to the meat, mix well. Add the meatloaf mixture to the jars and repeat.
Here’s the best part – when you’re ready to eat, simply open the jar, shake the meatloaf into a loaf pan, “glaze it” and heat on 350° for 20 to 30 minutes. Our favorite glaze is a ketchup and brown sugar mixture and our 20-30 mins is until the glaze bubbles. It’s cooked, all it needs is warming.
Tagged: Canning Recipes
Can i use wide mouth quart jars? Will it come out easily?
It comes out MUCH easier if you use wide mouth jars.
Hubby is allergic to bell peppers. So I put in 1 apple cored and grated. Instead of the milk I started using applesauce. Liption onion soup mix. Onion and grated carrots sometimes chopped celery. And we make a spicy tomato gravy to glaze it with at serving time. Crushed cracker crumbs instead of bread crumbs.
DO YOU ADD ANY WATER INSIDE THE JARS?
So, they say to never use eggs, dairy flour, etc in canning because it is not proven safe. Your meatloaf recipe has all of these things. Do you freeze your jars instead? I am new to pressure canning and just curious. Thanks!
I pressure can them. I don’t freeze them. This is one of those – “like Grandma done it” recipes.
I thought we weren’t supposed to use dairy products or bread when canning? I would lot rather make it like yours.
This is one of those – “like Grandma done it” recipes. We’ve eaten a lot of it canned this way…..