Canning Homemade Meatloaf

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)

  • 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

  • 1 tsp black pepper

  • 2 tsp salt

  • 8 large eggs

Hearty Oatmeal Meatloaf for Canning

This version uses oats and is a great alternative.

• 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

  • 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