Canned venison meatloaf

This is some of the best meatloaf I've ever had in my life I don't know what it is about being canned I think it's all the ingredient flavors are absorbed to make it taste better .
better than fresh

Mark Wochenske @lumberbarron

This is some of the best meatloaf I've ever had in my life I don't know what it is about being canned I think it's all the ingredient flavors are absorbed to make it taste better .
better than fresh

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Ingredients

1 pd. per pint

10 1/2pds venison Burger/2 1/4 80/20
I ran this together through a fine grind meat grinder to mix
4 teaspoonsgarlic salt
2 teaspoonssmoked paprika
1 teaspoonpepper
4 teaspoonshamburger seasoning I used red Robin
1 1/2sleeves of saltine crackers
1and a half cups of ketchup
10eggs cracked
2 cupschopped onion
2 cupschopped celery
1and a half cups green pepper

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Steps

1

Okay first I take my venison in coarse grind it then when I mix it with the 80/20 Burger I run it through the meat grinder again with the fine grind to incorporate it I do not have a meat mixer Grindr works well
2

Mix all ingredients together in a large bowl till Incorporated
3

Push Burger through funnel to pack jars jars must be tamped Burger must be packed tight I use the back handle of a butcher knife. You need to leave a good one and a half inch head space and make a divot in the center for the grease to collect like in picture.
4

After filling jars to correct height you must wipe rims of jars with hot vinegar to cut the grease from the burger if you do not do this properly your jars will not seal I went through several napkins to get this taken care of and then wipe all jars with a dry napkin before placing heated lids on.
5

Pressure cook pints for 75 minutes from 0 to 1000 feet and 90 minutes for quarts. Total yield is 17 or 18 pints one pint has enough for three meatloaf sandwiches with a little horseradish and ketchup can't be beat