Salmon (or Tuna) Loaf

Description
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
 * Cook Time:
 * Serves: 8

Ingredients

 * 4 cups canned salmon or canned tuna, drained
 * 2 tablespoons lemon juice
 * ⅓ cup instant non-fat dry milk + 1 cup water (or 1 cup non-fat milk)
 * 3 cups soft bread, chopped, or crushed crackers
 * ¼ cup egg mix + ½ cup water (or 2 eggs, beaten)
 * ¼ cup dried onion flakes
 * ¼ teaspoon pepper
 * 1 tablespoon dried parsley flakes

Directions

 * 1) Preheat oven to 350 °F.
 * 2) In a large bowl sprinkle lemon juice over salmon.
 * 3) In medium bowl combine milk, bread crumbs, eggs, onions, pepper, and parsley flakes. Combine with salmon and blend well. Form into a loaf.
 * 4) Place loaf in a greased, non-metallic loaf pan.
 * 5) Bake at 350 °F for 30 minutes.
 * 6) Cool 5 minutes before cutting and serving. Can be served with ¼ cup of cream sauce over each salmon loaf slice