Canning meatloaf may sound unusual at first, but for home preservers who value convenience, food security, and homemade flavor, it can be a practical option. Properly canned meatloaf allows you to enjoy a hearty, ready-to-eat meal straight from the pantry—perfect for busy nights, emergencies, or off-grid living. However, because meatloaf is a low-acid, high-protein food, it must be canned correctly to ensure safety. This guide explains everything you need to know about canning meatloaf safely, deliciously, and with confidence.
Why Can Meatloaf?
The main appeal of canning meatloaf is convenience. Once canned, meatloaf is fully cooked and shelf-stable for up to a year when stored properly. You don’t need refrigeration or freezing space, and reheating takes only minutes. It’s also a great way to control ingredients—no preservatives, fillers, or excess sodium like many store-bought canned meats.
For homesteaders, preppers, and busy families alike, canned meatloaf offers:
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Long shelf life
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Quick, protein-rich meals
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Reduced food waste
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Customizable flavors
Safety First: Pressure Canning Is Essential
This is the most important rule: meatloaf can only be canned using a pressure canner. Never attempt to water-bath can meatloaf. Low-acid foods such as meat can harbor Clostridium botulinum, the bacteria that causes botulism, which can only be destroyed at the higher temperatures achieved in pressure canning.
Always follow tested, science-based guidelines from trusted sources like the USDA or university extension services.
Ingredients: Keep It Simple
When canning meatloaf, simplicity equals safety. Complex ingredients can interfere with heat penetration.
Recommended ingredients:
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Ground beef, turkey, or a mix (leaner meats work best)
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Eggs (as a binder)
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Finely crushed crackers or breadcrumbs
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Salt, pepper, and dry herbs (onion powder, garlic powder)
Avoid or limit:
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Milk or cream
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Cheese
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Fresh vegetables (especially onions and peppers)
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Thick sauces like ketchup or BBQ sauce
You can always add sauces and extras when reheating.
Preparing the Meatloaf for Canning
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Mix the meatloaf
Combine ingredients gently. Do not overmix, as dense packing can affect heat flow. -
Shape carefully
Instead of a large loaf, form individual mini loaves or pack the raw mixture loosely into wide-mouth jars. Leave about 1 inch of headspace. -
No added liquid
The meat will release its own juices during processing. -
Clean jar rims
Wipe rims thoroughly to ensure a proper seal.
Pressure Canning Process
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Jar size: Pints or quarts
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Processing time:
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Pints: 75 minutes
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Quarts: 90 minutes
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Pressure:
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10–11 pounds (dial-gauge canner, adjusted for altitude)
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15 pounds (weighted-gauge canner)
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Follow your pressure canner’s manufacturer instructions exactly. Allow the canner to cool naturally before opening.
Cooling and Storage
Once jars are removed:
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Let them cool undisturbed for 12–24 hours
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Check seals (lids should not flex)
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Label jars with date and contents
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Store in a cool, dark place
Properly sealed jars can last up to 12 months, though quality is best within the first year.
How to Use Canned Meatloaf
Using canned meatloaf is easy and versatile:
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Slice and heat with gravy
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Crumble into pasta or casseroles
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Pan-fry slices for a crispy exterior
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Serve with mashed potatoes or rice
Always inspect the jar before use. If you notice an off smell, bubbling, or a broken seal, discard the contents without tasting.
Common Mistakes to Avoid
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❌ Water-bath canning meatloaf
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❌ Adding thickeners or dairy
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❌ Over-packing jars
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❌ Guessing processing times
When in doubt, stick to tested methods.
Final Thoughts
Canning meatloaf is not a beginner project, but with proper equipment and careful attention to safety, it can be a rewarding way to preserve a beloved comfort food. The result is a nutritious, homemade meal ready whenever you need it—no freezer required. By following pressure-canning guidelines and keeping recipes simple, you can enjoy the convenience of shelf-stable meatloaf with peace of mind and great flavor.
