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Salmon Loaf

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Ingredients
  Canned pink salmon 15 1⁄2 Ounce
  Eggs 2
  Liquid 1 Cup (16 tbs) (Salmon Liquid Plus Milk)
  Salt 1 Teaspoon
  Sage 1⁄4 Teaspoon
  Drained canned mixed peas and carrots 1 Cup (16 tbs)
  Fine noodles 2 Cup (32 tbs), cooked
  Egg sauce 1 Teaspoon
Directions

Heat oven to 350 degrees.
Grease a 9 X 5 X 3-inch loaf pan.
Drain salmon, saving liquid.
Pour liquid into measuring cup and add enough milk to make the 1 cup liquid called for.
Flake salmon.
Beat eggs lightly.
Stir in liquid, salt and sage.
Add flaked salmon, mixed peas and carrots and noodles and blend lightly.
Pour mixture into prepared pan.
Bake about 1 hour or until loaf is set.
Turn out of pan onto hot serving platter.
Cut in thick slices and top with egg sauce to serve.
Note: Use leftover vegetables in place of canned if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Party

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1827 Calories from Fat 451

% Daily Value*

Total Fat 51 g78.1%

Saturated Fat 5.8 g28.8%

Trans Fat 0.1 g

Cholesterol 721 mg240.3%

Sodium 4824 mg201%

Total Carbohydrates 180 g60.1%

Dietary Fiber 15.3 g61.2%

Sugars 13 g

Protein 134 g267.6%

Vitamin A 171.7% Vitamin C 20.9%

Calcium 17.3% Iron 50%

*Based on a 2000 Calorie diet

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Salmon Loaf Recipe