One of our household members is pursuing being a vegetarian, or a pescatarian to be precise. This salmon meatloaf was prepared in support of her progress, and everyone deemed it absolutely delicious. It will likely be on the menu again.
Ingredients
14 oz canned salmon
1.25 cup bread crumbs
2 eggs
3 tbsp olive oil
4 tbsp minced onion
0.25 cup minced green olives
2 tsp dry dill weed
1 tsp Old bay seasoning
0.5 tsp black pepper
about 0.5 cup milk
Preparation
Crumble up the salmon with the breadcrumbs.
Preheat oven to 350F.
Mix the eggs, and seasonings, the minced onion, and olives with the salmon. Add enough milk to make a ground-beef kind of consistency. Wait a bit to allow the breadcrumbs to absorb the liquid. It should be sticky like a cake batter, not crumbly.
Place into an 8-by-4 inch glass loaf pan. Cover with aluminum foil and bake for 40 minutes. Remove the foil and maybe broil for a moment to brown the top. Serve!
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