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Turkey Meatloaf


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1-1/2 pounds ground turkey
20 crushed saltine crackers
2 eggs
1/2 cup diced green pepper
1/2 cup diced onion
1 package dry onion soup mix
1 garlic clove, pressed
1 tablespoon Worcestershire sauce

Combine ingredients and pat into a 9- by 5-inch loaf pan. Bake 1 hour at 375o. Let sit 5 to 10 minutes before serving.

TO CAN: Spray the inside of clean, warm wide mouth pint jars with non-stick cooking spray and fill with raw meatloaf mixture leaving 1-inch headspace. Wipe jar rims with a vinegar soaked cloth or paper towel. Put on hot lids and canning rings. Process in a pressure canner according to the charts below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Pints 75 minutes 10 lb 15 lb

Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Pints 75 minutes 11 lb 12 lb 13 lb 14 lb

Double recipe yields 5 pints plus single serving loaf baked separately.

To serve, slide meatloaf out of the jar and slice into rounds. Broil, fry or microwave to heat before eating. Serves 3 to 4.



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Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013