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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)
- 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.
