I tried a recipe for salmon loaf that was on the back of a can of salmon. It took a lot more ingredients and ended up a lot more mushy than what Mom makes.
Salmon loaf and tuna loaf are essentially the same thing except for the kind of fish you use. Theoretically, you should be able to substitute any canned fish. Wonder what mackerel loaf would taste like?
Anyway, this is how Mom makes salmon/tuna loaf.
1 14.75oz can salmon or 2 5oz cans tuna (if you have soy allergies, be sure to read the labels!)
2 cups Rice Crispies (you can substitute any semi-puffed rice cereal or gluten-free bread crumbs)
2 eggs
Mix, put in a bread pan, set oven for 350, and cook for about 1/2 an hour.
I don't think it can get much simpler than that.
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