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
