Canning Meatloaf (High-Protein, Pressure-Canned)
Home-canning meatloaf is convenient for shelf-stable, protein-dense meals. Because this is a low-acid meat, you must use a pressure canner for safety (water-bath is unsafe).
Equipment
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Pressure canner (e.g., All American 921 Pressure Canner or Presto 23‑Quart Pressure Canner)
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6–7 wide-mouth pint jars with lids/rings
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Jar lifter, funnel, bubble remover
Ingredients (fills ~6 pints)
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1.8 kg (4 lb) lean ground beef (90–93% lean)
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1½ cups low-fat cottage cheese
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4 large eggs, beaten
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1 cup quick oats (or oat flour)
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1 medium onion, very finely minced
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5 cloves garlic, minced
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⅓ cup ketchup (low sugar)
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2 tbsp Worcestershire sauce
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2 tsp salt
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2 tsp black pepper
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2 tsp paprika
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2 tsp dried parsley
Why no milk/breadcrumbs? Oats + cottage cheese add protein and bind moisture without making the loaf dense in the jar.
Prep the Meatloaf
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Mix all ingredients just until combined.
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Shape into short logs that fit inside wide-mouth pint jars, leaving 2.5 cm / 1 inch headspace.
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Do not pack tightly. Air gaps help heat penetrate safely.
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Wipe rims, apply lids and bands finger-tight.
No added liquid is needed; the meat releases juices during processing.
Pressure Canning Process (Pints Only)
| Altitude | Pressure | Time |
|---|---|---|
| 0–1,000 ft | 10 PSI | 75 minutes |
| 1,001–10,000 ft | 15 PSI | 75 minutes |
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Add 5–8 cm (2–3 inches) water to canner; load jars.
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Vent steam 10 minutes.
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Bring to target PSI and start timing.
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When done, let pressure drop naturally. Do not force cool.
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Remove jars, cool 12–24 hours. Check seals.
Shelf life: up to 12 months in a cool, dark place.
To Serve
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Slide loaf out, slice, and brown in a pan or heat with glaze.
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Great for sandwiches, protein bowls, or quick dinners.
Estimated Nutrition (per 1 pint jar)
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Calories: ~700 kcal
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Protein: ~80 g
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Carbs: ~18 g
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Fat: ~32 g
(Varies with leanness of beef and brand of cottage cheese.)
Critical Safety Notes
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Only pint jars for this recipe to ensure safe heat penetration.
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Never add thickeners, cheese chunks, or vegetables inside the jar.
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If a jar smells off, spurts liquid, or lid is unsealed—discard.
