Salmon Loaf

• 14 cup egg substitute, ie, Break Free Eggs
• 1 (7 1/2 ounce) can pink salmon, do not drain
• 13 cup skim milk
• 34 cup dry breadcrumbs
• 2 teaspoons lemon juice
• 2 teaspoons onions, chopped
• 12 teaspoon hot pepper sauce
• 1 dash poultry seasoning

1. Heat oven to 350F.
2. Use non-stick Baker's Secret pan or grease small loaf pan.
3. Blend egg into flaked salmon.
4. Stir in remaining ingredients.
5. Spoon lightly into pan.
6. Bake 45 minutes until top is golden and crisp.
7. Serve garnished with lemon wedges and parsley sprigs.
8. Pass dill sauce or egg sauce, if desired.

egg substitute, pink salmon, milk, breadcrumbs, lemon juice, onions, hot pepper, poultry seasoning

Taken from www.food.com/recipe/salmon-loaf-293945 (may not work)