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
Follow these steps carefully for a safe and delicious result.
Step 1: Preparation is Key
Before you begin, ensure you have a pressure canner—this is mandatory, as a water bath canner will not reach a safe temperature for meat . Gather your jars (pint or quart), new lids, rings, a jar lifter, and a large mixing bowl. Wash your jars and keep them warm. Place the lids in hot water to soften the sealing compound .
Step 2: Mix and Pack the Jars
In your large bowl, combine all ingredients for your chosen recipe. Mix thoroughly until everything is well incorporated .
