I was talking with my friend Jeff about the blog yesterday and mentioned that it was a “Meatloaf Monday”. He happened to be making a ‘Salmon Loaf a la Dad’ for dinner that night and offered to share the recipe, one that he had gotten from his folks. I loved the fact that the recipe was hand written by his mom, with notes on how to tweak this to taste with whatever you might have on hand. It made me think of my mom and some of the recipes she gave me when I had my first apartment, so definitely had to try this.
After meeting with Jeff I stopped by the grocery store and picked up the few things needed for this that we didn’t already have on hand, as well as some asparagus for a side. Shaw’s had the asparagus right in front of the door and it was on sale, so this was a no brainer. Fixed it with a nice easy recipe from Simply Recipes – parboil the asparagus for 2 minutes and toss with olive oil, cheese and lemon zest.
Maybe the best part of the meal was that it was low touch. Salmon loaf, asparagus and rice – none of which took much active time. I like meals like that!
- 1 (1#) can salmon, drained and flaked
- ½ cup celery or green pepper, diced
- ½ cup onion, diced
- ½ – ¾ can of cream of mushroom or cream of celery soup (see chef’s notes)
- 1 cup bread or cracker crumbs
- 1-2 eggs (see chef’s notes)
- 2 TBS lemon juice (optional)
- ½ tsp dill or parsley (optional)
- Seasonings (see chef’s notes)
- Dash of salt and pepper
- Preheat oven to 350 F
- Mix all ingredients up to salt and pepper in a large bowl
- Pour into greased loaf pan or casserole dish
- Bake for ~30 minutes until the loaf is hot
- Sprinkle top with paprika and bake for an additional 5 minutes.
- Adjust the amount of liquid (eggs and soup) to taste. I had used 2 eggs and ¾ can of soup and found the loaf was a bit too moist for my taste. If you like a drier, firmer meatloaf cut that back to 1 egg and ½ can of soup.
- Jeff’s mom makes a point that this can be customized greatly. I added some Tabasco and Worcestershire to the mix (a liberal dash of each) to provide additional bite.
Recipe courtesy of Elliott & Ellen Lerman