CANNING HOMEMADE MEATLOAF A classic homemade meatloaf made with juicy ground beef, savory seasonings, breadcrumbs, and a delicious tangy glaze. This comforting family favorite is easy to prepare and perfect for a hearty dinner. INGREDIENTS FOR THE MEATLOAF – 2 lbs ground beef – 1 small onion, finely chopped – 2 cloves garlic, minced – 1 cup breadcrumbs – 1/2 cup milk – 2 large eggs – 1/4 cup ketchup – 2 tablespoons Worcestershire sauce – 1 teaspoon salt – 1/2 teaspoon black pepper – 1 teaspoon Italian seasoning – 1/2 teaspoon smoked paprika FOR THE GLAZE – 1/2 cup ketchup – 2 tablespoons brown sugar – 1 tablespoon yellow mustard – 1 tablespoon Worcestershire sauce INSTRUCTIONS 1. Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper. 2. In a small bowl, combine the breadcrumbs and milk. Let them sit for 2–3 minutes until the breadcrumbs soften. 3. In a large bowl, combine the ground beef, chopped onion, minced garlic, eggs, ketchup, Worcestershire sauce, salt, black pepper, Italian seasoning, smoked paprika, and soaked breadcrumbs. 4. Gently mix everything together with your hands or a wooden spoon until just combined. Avoid overmixing, as this can make the meatloaf dense. 5. Shape the mixture into a loaf and place it in the prepared pan or on the baking sheet. 6. In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce to make the glaze. 7. Spread half of the glaze over the top of the meatloaf. 8. Bake for approximately 50–65 minutes, or until the center reaches a safe internal temperature of 160°F (71°C). 9. Spread the remaining glaze over the top during the last 10 minutes of baking. 10. Remove the meatloaf from the oven and let it rest for 10–15 minutes before slicing. SERVING SUGGESTIONS Serve warm slices of homemade meatloaf with creamy mashed potatoes, roasted vegetables, green beans, or a fresh garden salad. STORAGE Store leftovers in an airtight container in the refrigerator and enjoy within 3–4 days. For longer storage, freeze cooked meatloaf in individual portions and thaw safely before reheating. IMPORTANT CANNING NOTE: Meatloaf is a low-acid meat product, so it should not be canned using a standard water-bath canning method. For shelf-stable home canning, follow only a tested pressure-canning recipe from a trusted food-preservation authority. Do not improvise canning times, temperatures, or recipes.

adminonJuly 28, 2026Leave a Comment on CANNING HOMEMADE MEATLOAF A classic homemade meatloaf made with juicy ground beef, savory seasonings, breadcrumbs, and a delicious tangy glaze. This comforting family favorite is easy to prepare and perfect for a hearty dinner. INGREDIENTS FOR THE MEATLOAF – 2 lbs ground beef – 1 small onion, finely chopped – 2 cloves garlic, minced – 1 cup breadcrumbs – 1/2 cup milk – 2 large eggs – 1/4 cup ketchup – 2 tablespoons Worcestershire sauce – 1 teaspoon salt – 1/2 teaspoon black pepper – 1 teaspoon Italian seasoning – 1/2 teaspoon smoked paprika FOR THE GLAZE – 1/2 cup ketchup – 2 tablespoons brown sugar – 1 tablespoon yellow mustard – 1 tablespoon Worcestershire sauce INSTRUCTIONS 1. Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper. 2. In a small bowl, combine the breadcrumbs and milk. Let them sit for 2–3 minutes until the breadcrumbs soften. 3. In a large bowl, combine the ground beef, chopped onion, minced garlic, eggs, ketchup, Worcestershire sauce, salt, black pepper, Italian seasoning, smoked paprika, and soaked breadcrumbs. 4. Gently mix everything together with your hands or a wooden spoon until just combined. Avoid overmixing, as this can make the meatloaf dense. 5. Shape the mixture into a loaf and place it in the prepared pan or on the baking sheet. 6. In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce to make the glaze. 7. Spread half of the glaze over the top of the meatloaf. 8. Bake for approximately 50–65 minutes, or until the center reaches a safe internal temperature of 160°F (71°C). 9. Spread the remaining glaze over the top during the last 10 minutes of baking. 10. Remove the meatloaf from the oven and let it rest for 10–15 minutes before slicing. SERVING SUGGESTIONS Serve warm slices of homemade meatloaf with creamy mashed potatoes, roasted vegetables, green beans, or a fresh garden salad. STORAGE Store leftovers in an airtight container in the refrigerator and enjoy within 3–4 days. For longer storage, freeze cooked meatloaf in individual portions and thaw safely before reheating. IMPORTANT CANNING NOTE: Meatloaf is a low-acid meat product, so it should not be canned using a standard water-bath canning method. For shelf-stable home canning, follow only a tested pressure-canning recipe from a trusted food-preservation authority. Do not improvise canning times, temperatures, or recipes.