Canning Homemade Meatloaf

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This recipe combines classic meatloaf flavors with ingredients that hold up well to pressure canning. You’ll notice there are two popular variations: a larger, “classic” version and a smaller, oatmeal-based recipe. I’ve included both so you can choose what fits your pantry best.

Classic Saltine Meatloaf for Canning

This version yields a traditional, savory meatloaf.

  • Yields: ~7 quarts

  • Ingredients:

    • 10 lbs ground  beef (80/20 lean/fat ratio is recommended)

      Meat & Seafood

    • 3  garlic cloves, minced

    • ½ onion, finely diced

    • 2-3 tbsp light brown sugar

    • 1¼ cups  ketchup

    • 1 sleeve saltine crackers (about 40 crackers), crushed

    • 1 tbsp dried parsley

    • 1 tsp yellow mustard powder

      Beef

    • 1 tsp black pepper

    • 2 tsp salt

    • 8 large eggs

Hearty Oatmeal Meatloaf for Canning

This version uses oats and is a great alternative.

Fruits & Vegetables

  • Yields: ~7 pints

  • Ingredients:

    • 5 lbs ground beef (80/20 preferred)

    • 1 cup milk

    • 1 ½ cups rolled oats

    • 2 large eggs

    • 1 small onion, finely chopped

      Condiments & Dressings

    • 2 tsp salt

    • ½ tsp black pepper

    • 1 tbsp Worcestershire sauce

    • 1 tsp garlic powder

    • 1 tsp dry mustard [optional]

🔪 Step-by-Step Canning Instructions

 

see continuation on next page

Herbs & Spices
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