Canning homemade meatloaf is not recommended and is considered unsafe by current USDA guidelines. Here’s what you need to know:
Why It’s Unsafe
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Density Issue: Meatloaf is a dense, low-acid, protein-rich mixture that does not allow for reliable heat penetration during canning. The center may not reach the temperature needed to destroy Clostridium botulinum spores, which can cause deadly botulism.
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Variable Ingredients: Homemade meatloaf contains binders like breadcrumbs, eggs, milk, and often vegetables. These ingredients have different densities and acidities, making processing times and pressures unpredictable.
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No Tested Recipe: There is no scientifically validated, safe process for canning meatloaf. Canning must follow rigorously tested procedures for specific foods.
Safe Alternatives for Preservation
1. Freezing (Highly Recommended)
This is the best and safest method.
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Cool completely after baking.
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Slice or leave whole. For easier use, slice and separate portions with parchment paper.
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Wrap tightly in plastic wrap or foil, then place in airtight freezer bags or containers.
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Label with date. Use within 3-4 months for best quality.
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Thaw in the refrigerator before reheating.
2. Canning the Meat Component Only
If you want shelf-stable meat for quick meals:
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Can plain, ground meat (browned or raw-pack) using a pressure canner and a tested recipe from the USDA or National Center for Home Food Preservation.
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Later, mix the canned meat with fresh binders and bake a fresh meatloaf.
3. Dehydrating (for Crumbles)
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Bake meatloaf, then fully crumble it.
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Dehydrate until completely brittle (like ground beef).
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Store in airtight containers with an oxygen absorber. Use in soups, sauces, or casseroles.
If You Insist on Canning (Not Advised)
Understand that you are assuming significant risk. If proceeding:
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Use a dial-gauge pressure canner (checked for accuracy annually) and follow the process for ground or chopped meat.
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Process pints for 75 minutes, quarts for 90 minutes at 10 psi (adjust for altitude).
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Omit all non-meat ingredients like breadcrumbs, eggs, and veggies. Can only seasoned, cooked ground meat.
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Upon opening, boil for 10 minutes before using.
Bottom Line
Do not can finished meatloaf. The risk of botulism is serious and real. Freezing is the safe, practical choice for preserving your homemade meatloaf.
For safe canning practices, always refer to:
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National Center for Home Food Preservation
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USDA Complete Guide to Home Canning
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Ball Blue Book Guide to Preserving
Your safety is more important than convenience. When in doubt, freeze it out.