Canning Meatloaf: 1 Amazing Way to Preserve

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Canning meatloaf has become my go-to for effortless weeknight dinners, and I’m so excited to share this method with you! I first discovered the magic of canning cooked meatloaf when I was juggling a demanding job and a craving for hearty, homemade comfort food. The aroma of the savory meatloaf baking, followed by the satisfying pop of a sealed jar, felt like a culinary superpower. Now, I can have a delicious, ready-to-heat meal anytime I want, making busy evenings so much easier. Let’s get canning!

Why You’ll Love Canning Meatloaf

You’ll absolutely adore the convenience and flavor that comes with canning meatloaf. It’s a game-changer for anyone looking to save time and enjoy delicious, home-cooked meals anytime.

• Enjoy a hearty, satisfying meal ready in minutes.
• Save money by buying meat in bulk and preserving it yourself.
• Reduce food waste by properly storing your cooked meatloaf.
• Experience the satisfaction of preserving meatloaf in jars for future enjoyment.
• Have a reliable, go-to meal option for busy weeknights or unexpected guests.
• Create a truly shelf-stable meatloaf recipe that lasts for months in your pantry.
• Feel prepared with convenient meals for emergencies or camping trips.
• Savor that delicious, homemade taste without the last-minute cooking stress.

Ingredients for Canning Meatloaf

Getting started with your meatloaf canning preparation is simple with these ingredients. They come together to create a flavorful, hearty meal that’s perfect for preserving.

• 5 lbs ground beef (80/20 preferred) – The higher fat content helps keep the meat moist during canning.
• 1 cup milk – This adds moisture and helps bind the ingredients together.
• 1 1/2 cups rolled oats – Instead of breadcrumbs, oats absorb liquid and provide a wonderful texture that holds up well.
• 2 large eggs – These act as a binder to keep your meatloaf logs from falling apart.
• 1 small onion, finely chopped – About 1/2 cup, for a subtle savory flavor.
• 2 tsp salt – Essential for bringing out the flavors.
• 1/2 tsp black pepper – For a touch of warmth.
• 1 tbsp Worcestershire sauce – Adds a deep, umami richness.
• 1 tsp garlic powder – Boosts the savory notes.
• 1 tsp dry mustard – A little tang that complements the beef.
• 1 tbsp Italian seasoning (optional) – For an herbaceous kick if you like.

How to Can Meatloaf Safely

Learning how to can meatloaf safely is crucial for enjoying this delicious, preserved meal. We’ll walk through the entire process, from preparing your jars to the final seal, ensuring you have confidence in your pressure canning meatloaf instructions. It’s simpler than you might think, and the reward is a pantry stocked with hearty, homemade goodness.

Step 1: Prepare Jars and Canner

Start by washing and sanitizing your seven pint jars, lids, and bands. Keep them warm to prevent thermal shock. Add 2-3 inches of water to your pressure canner and set it on the stove. This initial preparation is key to successful canning. For more on safe canning practices, you can refer to the FoodSafety.gov canning guidelines.

Step 2: Mix and Pack the Meatloaf

In a large bowl, gently combine all your meatloaf ingredients. Mix until just combined; overmixing can lead to a tough texture. Pack the mixture firmly into each prepared pint jar, forming logs or filling directly. Ensure you leave 1 1/4 inches of headspace, then use a non-metallic spatula to run around the sides and remove any trapped air bubbles.

Step 3: Process and Cool the Jars

Wipe jar rims with a damp cloth and place lids and bands on fingertip-tight. Carefully load the jars into your preheated pressure canner. Lock the lid and vent steam for a full 10 minutes. Then, close the vent and bring the canner to 10 pounds of pressure (adjust for your altitude). Process pint jars for 75 minutes. Once done, allow the pressure to return to zero naturally before carefully removing the jars to cool undisturbed for 12-24 hours, checking for seals.

Pro Tips for the Best Canned Meatloaf

I’ve learned a few tricks over the years that really elevate canned meatloaf from good to absolutely fantastic. These tips will help ensure your preserved meals are flavorful and have the perfect texture.

• Don’t overmix the meatloaf mixture. Gently combining the ingredients prevents a dense, tough final product.
• Ensure your ground beef has a bit of fat, like 80/20. This fat renders during processing, keeping the meatloaf moist and tender.
• Always use pint jars for canning meatloaf. This allows for even heating and cooling, reducing the risk of spoilage.

What’s the secret to perfect canned meatloaf?

The real secret to perfect canned meatloaf is in the gentle handling of the meat and using the correct headspace. Following the pressure canning meatloaf instructions precisely ensures a tender result every time. For more insights into preserving food, check out the USDA’s National Agricultural Library resources on home canning.

Can you can homemade meatloaf?

Absolutely! You can definitely can homemade meatloaf. As long as your recipe is suitable for canning (no dairy or excessive vegetables that can affect processing), you can adapt it using these methods for shelf-stable meals.

How do I avoid common mistakes with canning meatloaf?

A common mistake is overmixing, which makes the meatloaf tough. Another is not using enough headspace, which can lead to seal failures. Always double-check your pressure canner’s venting and processing times! For detailed troubleshooting, you might find resources on our contact page helpful.

Best Ways to Serve Canned Meatloaf

One of the best parts about canning meatloaf is the sheer versatility it offers! Having this hearty base ready to go means quick and delicious meals are always within reach. I love using canned meatloaf in meals because it saves so much time on busy evenings.

• Heat a jar of meatloaf and slice it to serve alongside mashed potatoes and green beans for a classic comfort meal.
• Crumble heated meatloaf into a skillet with onions and peppers for a quick, flavorful breakfast hash.
• Use it as a base for a sloppy joe style sandwich by warming it with your favorite BBQ sauce and serving on buns.

Nutrition Facts for Canned Meatloaf

Here’s a breakdown of the estimated nutritional information per serving for this delicious canned meatloaf. It’s a hearty and satisfying meal option that provides good protein.

• Calories: 350 (estimate)
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Sugar: 4g
• Sodium: 650mg
• Protein: 25g
• Cholesterol: 90mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Canned Meatloaf

Properly storing and reheating your canned meatloaf ensures it stays delicious and safe to eat. Following these guidelines for storing meatloaf long term will give you peace of mind. Once the jars have cooled and sealed, I move them to my cool, dark pantry. They’ll keep well for about 12 to 18 months, though the quality is best within the first year. You can learn more about proper food storage from resources like our privacy policy, which touches on handling information safely.

If a jar didn’t seal, don’t worry! Just pop it in the refrigerator and plan to eat it within 3 to 4 days. For reheating, the simplest way is to empty the jar into a skillet over medium heat, breaking it up as it warms. You can also gently reheat it in a small saucepan with a splash of water or broth. It’s a wonderfully convenient way to enjoy a homemade meal without any fuss! For more tips and tricks, feel free to learn about me.

Frequently Asked Questions About Canning Meatloaf

What are the best meatloaf preservation methods?

Pressure canning is the safest and most effective method for preserving meatloaf. It ensures the food reaches a high enough temperature to kill harmful bacteria, making it shelf-stable. Water bath canning is not suitable for low-acid foods like meatloaf.

Can you can homemade meatloaf?

Yes, you absolutely can can homemade meatloaf! If you have a favorite meatloaf recipe, you can adapt it for canning. Just ensure it doesn’t contain ingredients that can’t be canned, like milk or cheese added directly to the mix, as these can affect processing safety and quality. Our recipe is designed for success! For terms of use regarding recipes, please see our terms of use.

How long does canned meatloaf last?

When properly canned using a pressure canner and stored in a cool, dark place, canned meatloaf can last for 12 to 18 months. For the best quality and flavor, it’s recommended to consume it within the first year. Always check seals before consuming.

What temperature should I can meatloaf at?

For pint jars, you’ll process at 10 pounds of pressure (or adjust according to your altitude) for 75 minutes. Maintaining the correct pressure and time is critical for safe canning. Always refer to your pressure canner’s manual for specific altitude adjustments.

Variations of Canned Meatloaf You Can Try

Once you’ve mastered the basics, you’ll find that this easy meatloaf canning guide opens the door to all sorts of delicious variations. Experimenting is part of the fun, and it allows you to tailor the flavor to your preferences.

• Turkey or Chicken Meatloaf: Substitute ground turkey or chicken for beef. You might need slightly less cooking time, so keep an eye on it.
• Spicy Kick: Add a pinch of cayenne pepper or a finely minced jalapeño to the meat mixture for a little heat.
• Herbaceous Delight: Incorporate fresh herbs like parsley, thyme, or rosemary into the meatloaf mixture for a more complex flavor profile.
• Veggie-Packed: Mix in finely grated carrots, zucchini, or bell peppers for added nutrients and flavor. Ensure they are very finely chopped so they process well.

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