Tuna Loaves

• 6 Tbsp. butter
• 1 c. chopped onion
• 1 c. chopped celery
• 3 Tbsp. finely chopped parsley
• 1 c. dry packaged bread crumbs
• 2 hard-cooked eggs
• 2/3 c. canned milk (undiluted)
• 3 Tbsp. lemon juice
• 2 eggs, beaten
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 (7 oz.) cans tuna, drained and flaked

1. Preheat oven to 350u0b0.
2. Saute in skillet with 4 tablespoons butter, onion, celery and parsley until onion is golden, about 5 minutes.
3. In large bowl, combine onion mixture with lemon juice, bread crumbs, hard-cooked eggs, pepper, tuna, salt and beaten eggs.
4. Mix thoroughly.
5. On lightly greased jelly roll pan, shape mixture into 8 loaves, using about 3/4 cup for each.
6. Use remaining butter to brush on top of loaves.
7. Bake for 25 minutes, or until lightly browned.

butter, onion, celery, parsley, bread crumbs, eggs, milk, lemon juice, eggs, salt, pepper, tuna

Taken from www.cookbooks.com/Recipe-Details.aspx?id=248939 (may not work)