That sounds good. I bet you could substitute canned salmon it would be even better. Can you please post the whole recipe, for those of us that don’t have the Betty Crocker version
I still remember buying my first can of salmon when I was in college. I thought of making salmon croquettes. But when I opened the can the sight of bones and skin in the can made me think I got a defective one. The cashiers at the grocery store laughed when I returned it and they told me that that was how canned salmon came. I guess now it’s different but that turned me off to it.
Ingredients
Meatloaf
1 lb Tuna (canned albacore in water works out well)
1/4 cup finely chopped onion (optional)
2 eggs, beaten
1 cup rolled oats instead of plain bread crumbs
1/2 cup milk
Steps
1. Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in greased 8x4-inch loaf pan. Bake 60 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.
Note: for sandwiches, place loaf in refrigerator overnight and slice for sandwich.
I prefer it with mayo and a very light smear of yellow mustard.
FYI, canned salmon usually goes on sale during the Jewish high holy days. And club soda/seltzer water as well.