Simple Salmon Loaf
|Milk||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Bread slice||3 , cubed|
|Canned red salmon||32 Ounce, drained, with bone and skin removed (Two 16 Ounce Each Cans)|
Beat egg slightly and mix with remaining ingredients, until well blended.
Pack salmon mixture firmly in greased 8 x 4 x 3-inch microproof loaf pan.
Cover with waxed paper, cook on 70 (roast) 25 to 30 minutes, or until loaf is firm.
Let stand, covered, 10 minutes before slicing.