Canning Meatloaf and Bacon

by Anonymous

Does anyone have clear cut directions for home canning meatloaf? I can find info on canning meatballs, which is similar, but not on canning meatloaf itself.

Also, has any had experience on canning bacon? There are confusing videos on YouTube about it and I really would like to hear from someone who has actually tried it and get their take on the subject.

Am working hard on getting my food storage plan up and running.

Thanks for any help you can give me.

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by: Anonymous

This recipe has eggs and crackers in it and I do not think it has the USDA seal of approval.
The first time I made it, I used 90 % beef and it was better. I opened my last jar when it was about 10 months old and it was fine.

2 lbs ground beef (I used 85% lean, it was on sale)
2 small eggs
1 cup cracker crumbs ( I used leftovers that were stale)
1 cup catsup or tomato sauce
1/2 cup beef broth
1/2 cup chopped bell pepper
1/8 cup dehydrated chopped onions
1/2 teaspoon garlic powder
1 teaspoon Lawry's seasoned salt
4 squirts soy sauce

Mix well, I used my mixer. Pack into pint jars and PSI for 80 minutes at 11 lbs pressure.
The normal recipe for pints is 75 minutes, I add 5 minutes more. Make sure the jars tops
are wiped very clean, as the beef has fat in it and that can prevent the lids from sealing properly.

The meatloaf will shrink a bit and the jar sides will fill with the fat from the meat cooking, this makes it easy to microwave for a minute, loosening the loaf from the jar. You can then heat as desired.

Update: We had this tonight and it looks remarkably like dog food out of a round can. It tasted good. It does not hold together quite as firmly as a normal meatloaf would and is quite pink due to the catsup/tomato sauce. I think next time I will use 90% lean ground beef and maybe add 1/4 cup more crackers and or oatmeal. We liked it although my grandson looked terrified at the thought of eating it so he escaped. If I was going to serve this to kids, I would add catsup or cheese on top and disguise that canned dog food look.

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Canning Meatloaf

by Bev

I canned pint jars of meatloaf, one inch headspace, very lean hamburger, for 75 minutes. After processing there was grease in the water and jars had grease on outside. They all sealed. My question is, do you think the meatloaf is okay even though grease leaked out during processing?


Yes, I think so. It is not uncommon for juices to leak out when canning because it does boil.

As long as they sealed and there are not bulging lids (watch them over time too), I think it will be just fine.

You might check with Sharon over at She is the expert!

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by: HarleyDog

Absolutely fine. As long as you followed the canning procedures (venting, starting timing when pressure achieved, etc.) then you're fine. As long as it sealed and stays sealed. Just wash the jars off. Usual precautions present--stays sealed, no off smell...just wash the jar and put it on the shelf.

by: HarleyDog

Oh, and that's not uncommon in pints, less likely with quarts.

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