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
5 Pints
Ground Beef, 15% fat
2 lbs.
Pork, with 12 - 15% fat
1 lb.
Medium Chopped Onions
2
Large Chopped Tomato
1
Roasted Red Bell Pepper Sauce
1/4 pint
Minced Garlic - optional
1 clove
Worcestershire Sauce
2 tablespoons
Dijon Mustard
2 tablespoons
Chopped Fresh Sage
2 tablespoons
Salt
1 teaspoon
Pepper
1/2 teaspoon
  1. Bring ingredients to room temperature.
  2. In a large bowl, mix all ingredients following making and canning pâté
  3. Canning using raw pack method with 1” of headspace.
  4. Processing with a Pressure Canner for 75 minutes at 11 pounds of pressure, or 10
    pounds for a weighted gauge.
  5. For elevations above 1,000 foot level see Altitude Time Adjustments.
  6. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible.
  7. Labeling and Storing
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
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webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
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Video 6:
Canning Pâtés, Meatloaf and Fish
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