Ah, Canned Meatloaf 🥫—a nostalgic comfort food twist on classic meatloaf, usually cooked in a can or a loaf pan and sometimes preserved for later. Here’s a simple homemade version you can make with a standard loaf pan, giving that “canned” texture without actual canning.
Canned-Style Meatloaf
Servings: 6
Prep time: 15 min
Cook time: 1 hour
Ingredients
- 1 lb (450 g) ground beef (or half beef, half pork)
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup ketchup (plus extra for topping)
- Optional: 1 tsp Worcestershire sauce or mustard for flavor
Instructions
- Preheat oven
- 350°F (175°C).
- Grease a 9Ă—5-inch loaf pan.
- Mix meatloaf ingredients
- In a bowl, combine ground meat, breadcrumbs, milk, onion, egg, salt, pepper, garlic powder, ketchup, and Worcestershire sauce if using.
- Mix until evenly combined, but don’t overwork the meat.
- Shape and top
- Press mixture into the loaf pan.
- Spread a thin layer of ketchup on top for a glaze.
- Bake
- Bake 50–60 minutes until internal temperature reaches 160°F (71°C).
- Cool & serve
- Let cool slightly before slicing.
- Serve hot with mashed potatoes, vegetables, or a sandwich version.
🔥 Tips
- For actual canning, use small canning jars and follow USDA guidelines for meat products—requires pressure canning.
- Can make mini meatloaves in muffin tins for single servings.
- For extra flavor, add chopped bell pepper, celery, or herbs.
- Leftovers make excellent meatloaf sandwiches.
I can also give a true canned meatloaf recipe designed for pressure canning, safe for long-term storage if you want to preserve it.
Do you want the pressure-canning version?
