While the idea of opening a jar of ready-to-eat meatloaf from your pantry sounds convenient, home canning meatloaf is not considered safe by food safety experts, including the USDA, National Center for Home Food Preservation (NCHFP), and extension services nationwide.
Here’s what you need to know—so you can preserve meat safely without risking your health.
Why You Should NOT Can Meatloaf
1. Density Prevents Proper Heat Penetration
Meatloaf is a dense, compact mixture of ground meat, breadcrumbs, eggs, and vegetables. During pressure canning, heat cannot reliably reach the center of the loaf fast enough to destroy dangerous bacteria like Clostridium botulinum—the spore-forming bacterium that causes botulism, a potentially fatal illness.
2. No Tested Processing Time Exists
There are no scientifically validated canning instructions for meatloaf from any reputable source. Unlike soups, stews, or loose ground meat, meatloaf’s texture and composition make it impossible to guarantee safety with current home canning methods.
3. Botulism Risk Is Real
Botulism toxin is odorless, tasteless, and invisible. A single bite of improperly canned low-acid food can be deadly. When it comes to meat, “winging it” isn’t worth the risk.
Important: Even if your grandmother canned meatloaf “just fine,” modern science shows why it’s unsafe. Past generations sometimes got lucky—but luck isn’t a preservation method.
Safe Ways to Preserve Meat for Meatloaf Later
You can safely can plain ground meat or cooked meat chunks—then assemble fresh meatloaf when you’re ready to eat.
Option 1: Can Plain Ground Beef (Best for Meatloaf Base)
Brown 2–3 lbs ground beef; drain all fat (fat interferes with sealing and safety).
Pack hot meat into clean pint or quart jars.
Cover with boiling broth, water, or tomato juice (leave 1-inch headspace).
Wipe rims, apply lids.
Process in a dial-gauge pressure canner:
Pints: 75 minutes at 11 PSI
Quarts: 90 minutes at 11 PSI
(Adjust for altitude: +1 PSI above 2,000 ft)
To use: Open jar, mix meat with egg, onion, breadcrumbs, and seasonings—then bake fresh meatloaf!
Option 2: Can Cooked Diced Beef or Pork
Simmer meat in broth until tender.
Pack into jars, cover with hot broth.
Same processing times as above.
Great for meatloaf, sauces, or casseroles.
What Can You Can? Meatloaf-Adjacent Ideas
Tomato-based glaze (without meat): Mix ketchup, vinegar, brown sugar, and spices; can using tested tomato sauce guidelines.
Mushroom gravy base (without flour): Can mushrooms in broth; thicken with cornstarch after opening.
Seasoned tomato sauce: Perfect for topping freshly baked meatloaf.
Always follow tested recipes from the National Center for Home Food Preservation or the Ball Blue Book Guide to Home Canning.
The Bottom Line
Do not can meatloaf. The structure is too dense for safe home canning.
But you can build a pantry of safely preserved meats that make weeknight cooking effortless—without compromising safety.
“Preserving food is an act of love—but true love always includes protection.”
When in doubt, stick to science-backed methods. Your future self (and your family) will thank you
