1. Prep the Meatloaf Mixture
In a large bowl, combine all ingredients except broth/water. Mix gently—don’t overwork.
2. Shape & Pre-Cook Loaves
Divide mixture into pint-sized loaves (about 1½ inches thick).
Lightly brown on both sides in a skillet (optional but recommended for flavor and safety).
Cool slightly.
3. Pack the Jars
Place a meatloaf slice into each hot, sterilized pint jar.
Leave 1 inch of headspace.
Pour hot broth or water around the loaf to cover, maintaining 1-inch headspace.
Remove air bubbles with a non-metallic tool.
Wipe rims, apply lids and rings fingertip-tight.
4. Pressure Can
Process in a dial-gauge pressure canner at 11 PSI
Pints: 75 minutes
Quarts: 90 minutes
For weighted-gauge canners: Use 10 PSI (adjust for altitude if needed).
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