Preserving Recipes/ Winter

Comfort Food: The Meatloaf

Winter is finally here and there’s nothing like raiding the pantry to create a cozy meal for a chilly evening. And nothing says comfort more than meatloaf. This recipe produces an incredibly moist, flavourful loaf. I adapted it from one in the New Ball Preserving Book. What makes this loaf is the use of herbed tomato jam in and on it! If you didn’t make herb tomato jam last summer do give it a try. It is fantastic. You can substitute ketchup in this recipe, but it won’t be as good.

1 lb each of lean ground beef and pork
¾ cup diced dense bread (I use gluten free)
¼ cup milk
½ cup each of minced onion, celery, and carrots
1 clove garlic minced
1 TBSP olive or other oil
½ tsp each of dried thyme, rosemary, and oregano
If you have parsley, add 1 TBSP chopped
1 egg beaten
¾ of a 250 ml jar of herbed tomato jam (or ¾ cup ketchup)

Mix together bread and milk. Let rest for at least 10 minutes.
Sauté vegetables in oil until soft. Cool completely.
Mix meat, egg, herbs and ¾ cup herbed tomato jam. Add cooled vegetables.
Put mixture into one large or two smaller loaf pans. Smooth the top. Brush the top of the loaf with the remaining ¼ cup herbed tomato jam (or ketchup).
Bake in a 375 oven for 45 minutes or until temperature reaches 165F.
Serve with greens, mashed potatoes (optional) and your own home-made chili sauce.
A Winter dinner complete thanks to a full and delicious pantry.
Note: The meatloaf freezes well.


Herbed Tomato Jam (Ball)

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  • 6 ½ lb plum tomatoes washed, cored, and chopped
  • 1 tsp pickling salt
  • ½ tsp pepper
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1.5 cups sugar
  • ½ cup balsamic vinegar
  • ¼ cup white wine
  • 2 tsp Herbes de Provence (or equal amounts dried thyme, rosemary, oregano)



Combine first 5 ingredients in a large pot.


Cook uncovered over medium high for about 1 hour until reduced.


Stir in Sugar and next 3 ingredients.


Cook for 45 minutes.


Ladle into 4 jars (250ml). Apply lids and rings. Process in a water bath canner for 10 minutes adjusting for altitude. Let rest in the canner for 5 minutes. Remove jars to a heat proof surface.

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