Pressure Canned Meatloaf

I have been wanting to try canning meatloaf for a while now. So I finally talked mom into it and we bought two 10 pound chubs of ground beef that was on sale at cash and carry for $19.90 each. We basically just used our own recipe – kind of made it up as we went along. We did get a couple of ideas from others recipes. Which was probably a bad idea.

We were only going to do one batch in the pressure cooker. But we ended up doing two full batches with enough left over for dinner. 16 pints per batch for a total of 32 pints.

We tried one pint for dinner the other night. Mom and Dad both didn’t like it. I thought it was good except a little salty perhaps.

Anyway I’m going to include the recipe we used and a few pictures. I did read that maybe the onions don’t taste well after being pressure cooked. So if you try it, you might want to omit the onions and cut the salt in half from what we used. Also we don’t usually put sage in our meat loaf but thought we would try it. So I would probably omit that also.

Anyway it was a fun experiment. All of the bottles sealed well. Here is the recipe and pictures:

Pressure Canned Meat Loaf

 

Ingredients:

10 pounds ground beef (80/20)

9 eggs

3 cups ketchup

½ loaf French bread crumbed in food processor

¼ cup worcestershire sauce

¼ cup salt

2 tablespoons powdered smoke

2 tablespoons sage

2 tablespoons garlic powder

1 tablespoon onion salt

1 tablespoon pepper

2 onions diced (red)

1½ cups brown sugar

 

Directions:

Mix together well. Put in wide mouth pint jars, removing air bubbles, leaving 1 inch head space. Pressure can at 11 pounds pressure for 75 minutes. Yields approximately 16 pints.