- In a large bowl, combine all ingredients thoroughly for a uniform meatloaf mixture.
3. Pack Jars
- Fill the jars tightly with the meatloaf mixture, pressing down gently to remove air pockets.
- Leave about 1¼ inches of headspace at the top of each jar.
4. Wipe Rims
- Clean the rims of each jar to ensure a proper seal.
- Apply the bands finger-tight, allowing air to escape but preventing leaks.
5. Start Canning
- Place jars in the pressure canner with cold water to avoid thermal shock.
- Close the canner without the weight, and let steam escape for 10 minutes to create a vacuum.
- Add the weight on the “nipple” to build pressure.
6. Maintain Pressure
- Allow the pressure to reach 10 psi, then reduce heat and maintain for at least 90 minutes.
- Keep pressure steady throughout the canning process.
7. Cool Naturally
- Turn off the heat and let the canner cool naturally.
- Do not remove the weight immediately; let the jars sit for at least 24 hours before checking the seals.
8. Check Seals
- Remove the bands and lift jars by the lids. Properly sealed lids should stay in place and be slightly concave.
9. Enjoy Your Canned Meatloaf
- The juices may solidify; gently reheat in the microwave or hot water to slide the meatloaf out easily.
10. Storage Tips
- Store sealed jars in a cool, dark, dry place.
- If a jar doesn’t seal properly, refrigerate and consume within two weeks.
- After opening a sealed jar, cover leftovers and eat within two weeks.
