Baked Salmon Loaf

This salmon loaf is an excellent, protein-packed, and heart-healthy alternative to traditional meatloaf, rich in essential omega-3 fatty acids.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 can (16 ounces) salmon, drained · 656 kcal in the whole recipe
• 2 cups soft bread crumbs · 612 kcal in the whole recipe
• 1 large onion, chopped · 64 kcal in the whole recipe
• 1 tablespoon margarine, melted · 86 kcal in the whole recipe
• 1/4 cup celery, diced · 4 kcal in the whole recipe
• 1 cup 1% low-fat milk · 168 kcal in the whole recipe
• 1 tablespoon lemon juice · 4 kcal in the whole recipe
• 1 teaspoon dried parsley · 0 kcal in the whole recipe
• 2 large eggs · 223 kcal in the whole recipe

Method

1. Preheat your oven to 325°F (160°C) and lightly oil a 9x5-inch loaf pan.

   

2. Drain the canned salmon, remove the skin if desired, and mash the bones together with the fish meat in a large mixing bowl.

   

3. Add the soft bread crumbs, chopped onion, melted margarine, diced celery, lemon juice, dried parsley, and eggs to the salmon, then stir well to combine.

   

4. Gradually pour in the milk, stirring continuously until the mixture is moist and cohesive but not runny.

   

5. Transfer the mixture into the prepared loaf pan, smooth the top, and bake for 45 minutes until firm and golden brown.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.