Making and Canning Meatloaf
Meatloaf recipes include bread crumbs or crackers as a binder and to
absorb the grease from the meat. When canning, we cannot safely add
these binders, so we leave them out. The grease and liquid will flow to
the outside of the meat during the canning process.
Upon opening, we drain off the liquid, slice the meatloaf and reheat it
underneath the broiler. For sandwiches, we pan fry it in a cast iron
skillet and add a little grated cheese after turning.
The ground pork and fresh sage in the this recipe may be substituted
with a pound of sage flavored sausage. The roasted red bell pepper
sauce may be substituted with a chopped and sauteed red bell pepper.
This recipe may be used to make a standard, oven-baked meatloaf by
adding one cup of crushed Original Wheat Thins and baking at 350
degrees for approximately one hour.
Before making meatloaf, refer to our Canning and Making Pâtés,
Meatloaf and Fish web page.
Click here to find out more about our
Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-
step instructions for home canning, and
is illustrated using photographs.
|Approximate Yield - wide mouth jars
|Ground Beef, 15% fat
|Pork, with 12 - 15% fat
|Medium Chopped Onions
|Large Chopped Tomato
|Roasted Red Bell Pepper Sauce
|Minced Garlic - optional
|Chopped Fresh Sage
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
A Simple Approach to Preserving Homemade Foods
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